Saturday 2 September 2017

Lego Elite Dangerous Anaconda Build.

So for years I have been a Lego Fan and I also love Elite from the early days of the BBC Micro.

I found a post on Imgur for an Anaconda Lego build only using the Millennium Falcon 7965 Build.

This build was done by LDB477.

Here are the links:

Link 1: http://imgur.com/gallery/GUMQX
Link 2: http://imgur.com/a/7MDGe
Link 3: http://imgur.com/a/BFuCm


This is one build I will be building. :)

Friday 5 July 2013

Raspberry Mead - 5 Gallon

Raspberry Mead - 5 Gallon...

I was lucky that I found a local source for my mead.
Stickeys who I got 15lbs of honey from. This honey smelled wonderfully.

So Recipe:

15lb Honey
900g Frozen Raspberries
5 tsp Yeast Nutrient
5 tsp Pectolase
2 Cinnimom Sticks
5 Cloves
135gs of orange segmants.
Yeast: Allinson Easy Bake Yeast.

Here is what I did.

Sterilized everything I used.
Added honey to bucket and then added warm to hot water.
Mixed like a mad man till all loose liquid.
I put the raspberries in a bag and added to bucket.
Added everything else.
Checked temp to make sure between 25 - 30 Celsius.
Added yeast.

Everything is going fine at the moment.
Bubbling away like mad.

24/06/2013 - SG: 1.078

Wednesday 27 February 2013

Elderberry Wine pt 2

Well this morning a disaster happened..

The Elderberry wine exploded. I have red wine all over the place..
The Airlock became blocked and then boom.

The room is covered in red wine.

Saturday 23 February 2013

Elderberry Wine

Elderberry Wine

Taken from  http://www.brewstore.co.uk/dried-elderberries-1354-p.asp

Here is the recipe:

500g - Dried Elderberries
 240g - Grape Concentrate (Red)
 2 - Bananas
 1kg - Sugar
 3.4 ltr - Water
 1 tsp - Citric Acid
 1 - Campden Tablet
 1 Sachet - Yeast Nutrient
 1 Sachet - Yeast (Burgundy)
 1 tsp - Potassium Sorbate
 Finings - As per instructions

Method

1) Skin and slice the bananas and simmer in 2 pints of water for 15 minutes (Do Not Boil).

2) Dissolve Sugar in 3 pints of boiling water. Place dried Elderberries in a pail and scald with sugar syrup and banana liquor. Leave till cool (20°C. 60°F.)

3) Add yeast, yeast nutrient, and citric acid and top up to six pints with water. Cover and ferment the pulp for seven days, stirring daily.

4) Strain must into clean demijohn. Add grape concentrate and top up to 1 gallon with cold water. fit air lock and ferment out to required sweetness (dry 995 – sweet 1015 on your hydrometer)

5) Add 1 Campden tablet and Potassium Sorbate (to stop fermentation).
6) One week later, rack into a clean demijohn, add finings and rack again when clear. The wine is now clear for bottling.

Thursday 21 February 2013

Sloe Gin - Asked for by Leeky

Sloe Gin.

These berries are available around October/November.

This is easy and if I am lead to believe very tasty.

Sloe's - Fresh if you can get.
Sugar
Cheap Super Market Gin.

Measure your Sloe's, about 250g - 500g depending how you like it.
Measure sugar to half of the amount of Sloeberries. i.e. 500g sloe's and 250g sugar.
1 ltr of Gin.

Clean a glass demijohn, prick all your berries with a cocktail stick or sterile pin.
Add to demijohn with sugar and Gin.
Seal and sake.

Once a day shake for a month. Then shake once a month for two months.

You can use Dried Elderberries.
Clean the berries until water is clear.
Put berries in hot water overnight.
Clean berries again and then prick them.

Then carry on as usual.

Wednesday 23 January 2013

Joe's Ancient Orange Recipe

Joe's Ancient Orange Recipe

Ok couple of things of this recipe..
The yeast I cannot get this exact one.
Clover Honey is hard to get unless I can find a bee keeper in UK that sells it.

Any one help and advise as I want to keep close to the recipe as possible.

Maikiro

Please see below:

Here is a full repost of the Joe's Ancient Orange recipe for those who like to have something for their brew archives.

It is so simple to make and you can make it without much equipment and with a multitude of variations. This could be a first Mead for the novice as it is almost fool  proof. It is a bit unorthodox but it has never failed me or the friends I have shared it with. Wikdwaze, you might like this one better than your Chaucer’s since it will be sweet, complex and tasty.

gallon batch


3 1/2 lbs Clover or your choice honey or blend (will finish sweet)
1 Large orange (later cut in eights or smaller rind and all)
1 small handful of raisins (25 if you count but more or less ok)
1 stick of cinnamon
1 whole clove ( or 2 if you like - these are potent critters)
optional (a pinch of nutmeg and allspice )( very small )
1 teaspoon of Fleishmann’s bread yeast ( now don't get holy on me--- after all this is an ancient  mead and that's all we had back then)
 Balance water to one  gallon

Process:

Use a clean 1  gallon carboy

Dissolve honey in some warm water and put in  carboy

Wash orange well to remove any pesticides and slice in eights --add orange (you can push em through opening big boy -- rinds included -- its ok for this  mead -- take my word for it -- ignore the experts)

Put in raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water. ( need room for some foam -- you can top off with more water after the first few day frenzy)

Shake the heck out of the jug with top on, of course. This is your sophisticated  aeration process.

When at room temperature in your kitchen, put in 1 teaspoon of bread yeast. ( No you don't have to rehydrate it first-- the ancients didn't even have that word in their vocabulary-- just put it in and give it a gentle swirl or not)(The yeast can fight for their own territory)

Install water airlock. Put in dark place. It will start working immediately or in an hour. (Don't use grandma's bread yeast she bought years before she passed away in the 90's)( Wait 3 hours before you panic or call me) After major foaming stops in a few days add some water and then keep your hands off of it. (Don't shake it! Don't mess with them yeastees! Let them alone except its okay to open your cabinet to smell every once in a while.

Racking --- Don't you dare
additional feeding --- NO NO
More stirring or shaking -- Your not listening, don't touch

After 2 months and maybe a few days it will slow down to a stop and clear all by itself. (How about that) (You are not so important after all) Then you can put a hose in with a small cloth filter on the end into the clear part and  siphon off the golden nectar. If you wait long enough even the oranges will sink to the bottom but I never waited that long. If it is clear it is ready. You don't need a cold basement. It does better in a kitchen in the dark. (Like in a cabinet) likes a little heat (70-80). If it didn't work out... you screwed up and didn't read my instructions (or used grandma's bread yeast she bought years before she passed away) . If it didn't work out then take up another hobby.  Mead is not for you. It is too complicated.
If you were successful, which I am 99% certain you will be, then enjoy your  mead. When you get ready to make different  mead you will probably have to unlearn some of these practices I have taught you, but hey--- This recipe and procedure works with these ingredients so don't knock it. It was your first  mead. It was my tenth. Sometimes, even the experts can forget all they know and make good ancient  mead.

Enjoy, Joe

Mead the drink of the gods.

Whats got me into home brewing is Mead or Honey Wine.

The biggest thing is I love honey dont have it very often but when I do I'm like a cat with catnip.

Basic Mead is just honey, water, yeast and add to a bottle of your choice and away you go.

After my first couple of failures I am now doing alot better.

Thing I did not do was take gravity readings... Ops.

Found a good recipe on www.gotmead.com called JOAM (Joe's Ancient Mead).

This recipe is just put all into 1 Gallon Demijohn and leave till fruit drops (8 Weeks).

Me being me made 5 gallons all in 1 gallon batches. Since then I have done a Chilli (Scotch Bonnet), Line and Ginger Mead. The mistake I learnt from this one is the flavour of the mead blew my taste buds away but it was very nice.

I currently have a 5 gallon JOAM sitting in 1 gallon demijohns read to be bottled soon.

My next mead is going to be a rhubarb mead. mmm