But we don't have oven

<:feelsbadman:589929333074821140>

oof

YumEEEEEEEEEEEEEEEEEEEEEEE

Nice

nice

Nuiche

Made pork stock <:YaaY:512039594108256257> <:YaaY:512039594108256257> <:YaaY:512039594108256257>

Impurities have been separated earlier as well

As all things should be

Put a pony in it

Separate impurities from your society

nice

Pony cum jar

bro i was just about to say the same thing <:KEK:465443054254424065> <:KEK:465443054254424065> <:KEK:465443054254424065>

@country doggo

Bone juice

It’s the B O N E B R O T H

`bone broth`

fish brain broth

frenchman is the master of broth

Toe broth

For amerikek

Where do I even fucking start with this kind of spaghett

I want

I'm gonna fucking start fucking crying

It's like an orgy in my mouth

It's heavenly

yeah man, not many foods strike me like that, but I can tell

I'm delivering ragu sauce

I might steal some

Any of you guys have experience making mead?

I started a batch for the second time, and it's a cherry Melomel.

So it was originally gonna be a 8 gallon mix, with 30 lbs. of honey and 2 gallons of cherry juice, but I didn't want to use water so I went and upped the juice to 6 gallons

Apparently that was enough to fill the container to 9.75 gallons, with a 14% potential.

Here it is before I put the air bubbler on it.

Tell me how it goes. Ususally you want an opaque container so no UV light gets in and kills the yeaste

Ah, there's a trick to that, you just hide it away in a dark place that is cool but not cold, currently mine is going to live under my desk.

For my first batch they fermented in my closet that I barely use