Mention rhe name cuz im lost lol
Kawfee beanz, DIY and assorted Shenaniganery :)
- Thread starter dcfluegel
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I'll stop elsewhere for an occasional contest, but find it kinda boring. A lot of boorish behavior. I prefer risque vs. simply coarse.
Those sound good. Where'd ya get the barrels?Yup... Dishwasher emptied, working on 3rd load of laundry; some shirts ironed for the week. I should pick up limbs and sticks outside, but I just kinda don't care at the moment.....
I think I'll wander back to the vape cave.
OH, on another note - Boozin' Barrel Tasting Week 4
* Markie's Mark - Really mellowing nicely. I get a hint of sweetness; smokiness has really toned back (still a little hint, but nowhere near as overpowering as week 2.)
* Beam Me Up Scotchy - Still has a sharp taste, and the smokiness has also died down. I think this one's going to stay in the barrel a lot longer....
Guess I'll need moar supplies to prepare for the next round
Worst azz whooping I got as a child involved my grandfather and his homemade grape wine that was mellowing out under the house! LolYes, she thought they were cute and asked if she could have them "when I'm done with them". I laughed and told her it would be at least 5 years or so before I'd turn them over to her
And after watching one of her infinite DIY House Renovation shows, she's willing to turn the crawl space into a wine cellar
I do have a friend who makes his own wine, and he said he's going to clean out his cellar and redistill everything. I think I might have a source for raw al-co-mah-hol
I'll send you an FB message..
Deep South Barrels. WAAAAAAAY back in the earlier part of the thread, Kaezziel was chattin' about aging bourbon. I got the bug. Middle- latter-part of February. My barrels showed around March 1.
I got a couple of flavorings and two 1-liter barrels. Took a liter of everclear and cut with water and flavoring. Been aging since about 3/1.
Weekend roasting time!
2 batches each of Colombia Narino Fiesta Natural process, PNG Korgua, and Mexico Chiapas Altura
2 batches each of Colombia Narino Fiesta Natural process, PNG Korgua, and Mexico Chiapas Altura
Mark, I'm betting it smells really good at the Raleigh hub about now. My coffee has been sitting there since yesterday. I can't wait until Tuesday to drink a cup of REAL coffee!! Thank you so much for sending it!
Let there be kawvee!
That looks like it was a great time! Everyone looks very happy! Happy bday to your lady
Such a beautiful site! I could not imagine my frappé if I used coffee like that! They would be awesome!Let there be kawvee!
You're more than welcome to a couple of sets of roasted beans
Whole bean, medium (drip), medium fine (k cup), or fine (espresso) grind?The roaster and decent grinder cost a little, but the actual green beans are dirt cheap compared to buying already roasted at a store or coffee shop.
Thanks. I thought you were making ejuice.
I'd love to try that. I wonder how hard it would be to char the inside of a barrel.Tobacco, vanilla bourbon, aged in a charred oak barrel.... *drool
Thanks. I thought you were making ejuice.
Tobacco, vanilla bourbon, aged in a charred oak barrel.... *drool
My barrels came pre-charred. However, a chef's butane torch is supposed to be sufficient. I think there's even a tutorial on Deep South's website
Couple of the guyz have hinted toward aging their VG in a barrel - not sure if that's in process yet or not.
yup - have vg aging as we speak - will be taking a peek at it when i get back to the cave... er... LAB
Age the VG in a barrel, so it's already 'smoked' when you mix?
@DingerCPA Please wish your SO a very Happy Birthday from me. LOVED the pictures!!
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