@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

so It doesn't really matter if it is clear or opaque

Also you would need to check in on it over the first couple days to make sure that the yeast is alive and well

The main thing about opaque containers is that they simplify the process but it's still a good idea to stow it away.

Hell yeah, though maybe there's a bit too much juice in there and the cherry flavour might be overpowering. If everything goes well it'll still be tasty though.

We need snake wine and snake whiskey in the US.

You mean "we need them back"

no you don't

do you have any idea what kind of parasites they have

It's in alcohol.

sometimes the sneks in the bottle survive and bit the poor bastards who opens the lid

fake

https://nownews.seoul.co.kr/news/newsView.php?id=20130911601012

the serpent they put in the jar

for 3 fucking months

bit the chinese guy the moment he opened the lid

bitch it's a thing in korea