Topic: My head is the same colour palette as the sunset
chili dog !!81dzJNNYL started this discussion 10 years ago #54,157
Also alcoholic root beer is p good thanksWSD !m2cp3rR5zw joined in and replied with this 10 years ago, 5 minutes later[^] [v] #705,001
Coral Blue #2 Lipstick?
Fake anon !ZkUt8arUCU joined in and replied with this 10 years ago, 3 minutes later, 9 minutes after the original post[^] [v] #705,002
Wow it feels like you were really on a tropical beach!
Syntax joined in and replied with this 10 years ago, 6 minutes later, 15 minutes after the original post[^] [v] #705,003
@previous (Fake anon !ZkUt8arUCU)
Sunset last night was very much that colour plus with unique rare super high Humidity of 90% with drops of wet forecast Cardiff by the Sea feels far to much like an Island.
OP
Root beer with Alcohol - Like did you add Vodka or did it come boosted?
No doubt one could brew such up giving its a root but then the sugar wood drop way down and I bet that wood not taste so much so good if one expected Root Beer flavor
Sunset last night was very much that colour plus with unique rare super high Humidity of 90% with drops of wet forecast Cardiff by the Sea feels far to much like an Island.
OP
Root beer with Alcohol - Like did you add Vodka or did it come boosted?
No doubt one could brew such up giving its a root but then the sugar wood drop way down and I bet that wood not taste so much so good if one expected Root Beer flavor
chili dog !!81dzJNNYL (OP) replied with this 10 years ago, 15 minutes later, 31 minutes after the original post[^] [v] #705,013
@previous (Syntax)Why would the sugar drop? Youd have to be careful to control the reaction but it could be totally doable. And they did it.
@705,002 (Fake anon !ZkUt8arUCU)
There was even a yellow skateboard on a pipe screwed into the floor. They called it a selfie station and said to take a picture of your regrets or something
@705,001 (WSD !m2cp3rR5zw)
Something for a buck from ali express lol
[^_^] !IOdbnXsKDk joined in and replied with this 10 years ago, 11 minutes later, 42 minutes after the original post[^] [v] #705,022
I do dig this pic of ya
Syntax replied with this 10 years ago, 24 minutes later, 1 hour after the original post[^] [v] #705,042
@705,013 (chili dog !!81dzJNNYL)Its all about sex you no. Yeast in order to reproduce is going to have to convert the sugars and of course one benefit to mankind is Alcohol as the waste product. Now I am only somewhat of a textbook expert because other than in Chemistry in my home lab as kiddlet did I build a small still and make a very small amount of tasty product. We are talking about shot glass one shot max maybe.
So that is distilled - The only fermentation stuff I made - Hummmmmm actually I did not really make it - About your age I had a job as check out and stocking clerk in a supermarket - Was at that time a high paying gig cause it was full Union PLUS They paid us part time school kids a BONUS for working less hours- and hours were super flexible.
We had a massive sale of as much as possible when a new upcoming rival chain moved in - One item we sold by the case load dirt cheep was Apple Cider. Customers the following couple3 weeks returned the product as defective - They said lids were popping OFF and the stuff was gassy and it no longer tasted SWEET!!!
On return we all of course loaded up cars with cases cause we were instructed to throw that bad product OUT in trash.
So YES sugars dropped - What you are saying is that in order to keep it sweet one wood add sugar- Which Of course lets the Yeast reproduce even faster and make more waste product. Then the Yeast end up killing selves on Toxicity of the Alcohol
But to keep it just like the original Root Beer but with Alcohol? Betting that is done by doctoring the product at the end with Sugar. And I wood object cause if one grows up drinking real quality root beer one does NOT want adulteration of product.
Can anyone imagine a Root Beer Float with Alcohol burn? Image is one with Mocha added
chili dog !!81dzJNNYL (OP) replied with this 10 years ago, 2 minutes later, 1 hour after the original post[^] [v] #705,043
@previous (Syntax)
You just have to be able to stop the process. Not sure how you do that with yeast, but isn't yeast used in making wine? That process is stopped at a certain point - which is why if you open a bottle of wine and leave it, it turns into vinegar.
You just have to be able to stop the process. Not sure how you do that with yeast, but isn't yeast used in making wine? That process is stopped at a certain point - which is why if you open a bottle of wine and leave it, it turns into vinegar.
Syntax replied with this 10 years ago, 10 minutes later, 1 hour after the original post[^] [v] #705,049
@previous (chili dog !!81dzJNNYL)
Got to scoot - Actually the process for making Vinegar is a lot more complex than you give it credit for
One does NOT get Vinegar from leaving wine out.
ANYWAY - Yes you take a Vegetable or Fruit or Grain and assuming it was growing in a field it will have yeast on it as a natural fungi blown in by the wind.
Smash up and leave all together and the natural yeast will go after the sugars and convert them to Alcohol. In theory if done with perfection you end up with NO Sugar and lots of Alcohol - The most I am aware is 16% under ideal conditions and more like 12-14% before the Alcohol kills off all reproducing Yeast.
Root for Root beer is : Damn its good to learn new stuff every day -
Got enough done to justify going to the Gym which bugs me when all I need is a huge dehumidifier to get water out of my air here on beach so I can run. Frigging machines indoors - grrrrrrr
Got to scoot - Actually the process for making Vinegar is a lot more complex than you give it credit for
One does NOT get Vinegar from leaving wine out.
ANYWAY - Yes you take a Vegetable or Fruit or Grain and assuming it was growing in a field it will have yeast on it as a natural fungi blown in by the wind.
Smash up and leave all together and the natural yeast will go after the sugars and convert them to Alcohol. In theory if done with perfection you end up with NO Sugar and lots of Alcohol - The most I am aware is 16% under ideal conditions and more like 12-14% before the Alcohol kills off all reproducing Yeast.
Root for Root beer is : Damn its good to learn new stuff every day -
Traditionally made using the root beer tree Sassafras albidum (sassafras) or the vine Smilax ornata (sarsaparilla) as the primary flavor. Root beer may come naturally decaffeinated or have caffeine added, and may be carbonated or non-carbonated. Most root beer has a thick foamy head when poured. Modern, commercially produced root beer is generally sweet, foamy, carbonated, and non-alcoholic, and is flavoured using sassafras. It may or may not contain caffeine.
Got enough done to justify going to the Gym which bugs me when all I need is a huge dehumidifier to get water out of my air here on beach so I can run. Frigging machines indoors - grrrrrrr
bhutto joined in and replied with this 10 years ago, 3 hours later, 4 hours after the original post[^] [v] #705,073
cool donut
chili dog !!81dzJNNYL (OP) replied with this 10 years ago, 53 minutes later, 5 hours after the original post[^] [v] #705,094
@705,049 (Syntax)
huh yeah you just need a reducing agent with an aldehyde or ketone. depending on the agent you use some will stop at alcohol and some will go straight through to carboxylic acids
http://www.chem.ucalgary.ca/courses/350/Carey5th/Ch15/ch15-2-6.html
huh yeah you just need a reducing agent with an aldehyde or ketone. depending on the agent you use some will stop at alcohol and some will go straight through to carboxylic acids
http://www.chem.ucalgary.ca/courses/350/Carey5th/Ch15/ch15-2-6.html
(Edited 21 seconds later.)