by Englishman 31 Replies latest jw friends
lw
I never thought of cream soda! Yum, gotta get me some.
mustang,
sorry dude - used the ole' iodine this summer when berry picking - it does 'look' black, but once applied on the skin, dark orange! (btw, my dad, the 'iodine lover' also has a bottle of colourless iodine - I KID YOU NOT - isn't that wild?)
respectfully,
tal
uummm horehound candy...we used to get that when we visited family in Arkansas...funny name though
I remember going to A & W drive-ins and getting floats when I was a kid....now I prefer
How do you feel about Ginger beer. Invented by Canadians of course.
I love Root beer and loved it from the first taste. I guess I was intrigued because of the odd references to root beer in Peanuts cartoons. When my parents visited a few years ago they tried it and their reaction was pretty much like Simon's.
I always wanted to try Hershey chocolate as well. Now that was a disappointment. It's fine on S'mores but it aint great by any means.
Thirdson
The iodine I prepared in the lab (made nitrogen tri-iodide with it later ) was a nice purple; concentrated, it leans towards black. The medical tincture is prepared as an alcohol solution, which doesn't affec the color. I always saw it as a "filmy" yellow after being brushed onto any surface.
The mercuro-/merthio- compounds, on the other hand, are orange and pretty much "coat" that way. The merthiolate was probably the one sought in the first question: it is practically indistinguishable from mercurochrome.
Mustang
Xena
A woman after my own heart! I was gonna post on the candy thread that I love horehound, but I was thinking nobody would know what I was talking about. Or maybe I was too embarrassed for liking such an old fashioned thing!
IBC is one of the best, I agree. and A&W, and Dog and Suds.....
Did you all know, you can make your own root beer? There are recipes on the net. The bubbles are made by yeast! I havent tried this, but it sounds plausible. This is how it was originally made, before the use of carbonization. Is carbonization a word? lol.
I love a frosty mug of Root Beer. Especially good with vanilla ice cream, known as the Root Beer Float.
When I first read this, I thought, how can anybody NOT like root beer, especially A&W.
But if you look at the attached link, you will see something very interesting, with regards to where the original recipie came from !
Mustang
Hey, thanks for the 4-1-1. And you're right, it is more dark yellow than orange when applied. My thought was about the stinging - iodine hurts like heck!
ps. I was always jealous of the chemists who worked in the lab (I was admin asst), looked like playing all day - too much fun and getting paid as well.
tal
LW,
If you can find a "really serious" Winemaker's Shop, you can get EVERYTHING you need. After you have done some "normal" wine, you might graduate to the "bottle fermentation" method, more commonly known as "Champagne" (actually a specific "appellation") or "sparkling wine" or "bubbly".
Bottle Fermentation is also referred to as Secondary Fermentation. AFTER having made normally fermented wine, NOT UNDER PRESSURE (DUE TO CONFINEMENT OR CONSTRICTION), you bottle the product normally. This includes sealing the bottle against all outside influences by corking or using "Champagne stoppers". BUT, if you inject a small amount of yeast into the bottle before sealing, a small SECONDARY FERMENTATION is likely to occur.
Since the bottle is SEALED, this will build up pressure, from the gases, which are forced into solution with the original wine. Now, you MUST "wire it down" or the cork/stopper will blow off during this process. This will cause spills and other damage.
Notice that this is a SECONDARY FERMENTATION!!! If the product was never fermented in the first place, that is not a correct description. Such is the case with SPARKLING CIDER (ala Martinelli & others). But, this will add "fizz" due to the carbonation and gas buildup.
This can be an interesting and sought after feature. This is often done in NON-ALCOHOLIC products. The actual alcohol produced can be extremely small in such a fermentation.
In fact other products are possible, including vinegar. Acetone is commercially produced in a fermentation type of process.
WARNING: Do not do any of this without either experience or supervision. The glass bottles have to be reinforced and are specific types to withstand the "champagne" or "sparkling" process. Note the special "lip" projecting from the bottle near the mouth of it. This is to allow the "hold-down wires" to be attached.
That tells you that the bottle is correct, BUT... DO NOT REUSE pressure bottles for a pressurized product. The first application of pressure can DAMAGE THE BOTTLE AND CAUSE A DECREASE IN STRUCTURAL INTEGRITY. (Unlike Star Trek/Enterprise, we don't have Structural Integrity Fields on these bottles.)
THESE BOTTLES CAN EXPLODE!!!!
Also, proper use of yeast's (correct yeast, as well as proper innoculation) truly involves Pasteurization and following a strict set of rules.
For supervision, it is advisable to find that REAL Winemaking Supply House.
You can find EVERYTHING you need there: REAL & CERTIFIED WINE yeasts, crocks, sterilizing tablets & supplies, hydrometers, fruit concentrates, INSTRUCTION BOOKS and plenty of expertise and advice.
Most of these places have a following and clubs with meetings. The Store-keep will advise you and usually the customers are very friendly and helpful, too.
The offshoots of Winemaking (Vintner's art) can get into Beermaking (Brewing), Breadmaking, Root Beers/Ciders and other such, Cheese & Cheese-making, even Fruit Preservation and Canning.
Mustang
who made 50 gallons of wine one year
