Guess what I'm drinking ....

Started by: tonker (23307) 

Started: 3rd Jan 2021 at 21:41

Posted by: sonlyme (2813)

I used to drink that split with bitter when i was a lad.

Replied: 3rd Jan 2021 at 22:21

Posted by: Tommy Two Stroke (6850)


Replied: 3rd Jan 2021 at 22:29

Posted by: Pewfall (141) 

is the bloke on the bench rik mayall?

Replied: 3rd Jan 2021 at 22:31

Posted by: raymyjamie (6857)

Originally the cans were 500ml and the abv was 9%, the cans contained 5 units of alcohol, a man’s daily allowance.
Nowadays the cans are 450ml and the abv is 8% and contain 4 units of alcohol.
Still a strong drink, I don’t sup it myself.

Replied: 3rd Jan 2021 at 22:44

Posted by: broady (16702) 

When I worked in Northern Ireland one of the operators used to drink them. After three no one would go near him. Would argue for ever.

Replied: 3rd Jan 2021 at 22:59

Posted by: sonlyme (2813)

When i drank it there was no cans they were 330 mil bottles.2 of them cost 7 and sixpence in the craven effer in Ingleton.

Replied: 3rd Jan 2021 at 23:00

Posted by: tonker (23307) 

Ray, the two cans I've just drunk are 500ml and 7.5% Abv.

Special Brew!

Replied: 3rd Jan 2021 at 23:36
Last edited by tonker: 3rd Jan 2021 at 23:41:01

Posted by: raymyjamie (6857)

Tonker most beers and lagers are about 5% so 7.5% is still strong,
I’m a wino LOL !!!!!!!!!
I treated myself to 2 stainless steel fermenters a few months ago.
They can brew up to 30 litres so ideal for wine or beer.
They are 34cm (13.25”). in diameter, amd 58cm (23” ) tall, supported on 3 legs.
The bottom of the fermenter is cone shaped and this is where the sediment from brewing is collected .
Above the cone is a tap for pouring out your wine., so you don’t need to rack your wine into another vessel, very convenient.
You simply add your grape juice with some tepid water 25C is the ideal temp max.
Then add the yeast, if you want to raise the gravity then add 500g of sugar, clamp down the lid and walk away.
After approx 14 days check that fermentation is complete, the gravity shou;d be 1.000 or less or there should be no bubbles showing.
Add stabiliser and finings, leave for two days and then start supping, or if you’re posh, quaffing.
The costof the kit is £30 for about 20 to 21 litres from ‘Spitting Feathers’ in Bolton.
The fermemters were not cheap, £160 each from a company called Klarstein, the price has now gone up.

Klarstein Fermenter

Replied: 4th Jan 2021 at 18:42


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