At the moment I`m being a good boy - but when I`m bad...I`m very bad indeed.
I`ve just drank my special home-brew wine which was lovely so I`m gonna have to make some wacky creation.
An old favourite of mine is called "Sicky-Saki" - basically el-cheapo white rice with raisins/sultanas, white granulated sugar and lemons to taste.I used high-strength/champagne/turbo wine yeast and gave it just enough time to basically stop bubbling...a couple of weeks for a five gallon bucket and it wasn`t even remotely clear.
God it cemented me to the couch...stronger than sherry...about 23% by volume!
This weekend I`m gonna do coconut and jaggery wine and also an industrial strength ginger and Seville orange effort that will go with my outside BBQ`s and saxophone/drum/guitar jams in the garden...it will get me away from the `puter so I can get some sun.
http://en.wikipedia.org/wiki/JaggeryYou don`t need a lot of money to do homebrew just a lot of patience and be scrupulously clean and everything will be tickerty-boo.
Best results are after leaving the brew 6 months but can be drunk in 10-14 days at a pinch...with a little bit of clearing/racking somewhere cold.
I go to this place to learn how to become a worse alcoholic Ha Ha Ha !!!
http://www.jimsbeerkit.co.uk/forum/index.php