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I'm not a very good bluffer when it comes to poker. Mainly because I know that I'm supposed to lose and all my wits leave me at the worst possible moment. As long as I think I have a chance to win, I'll be completely in control of my emotions. I'll firmly believe that I'm supposed to win and that the other guy is bluffing. But as soon as I make the decision to bluff the guy out of his money, I'm sure I have all sorts of tells that AJ and my brother could tell you. But I just feel like it's pointless. Unless I feel like I'm going to win, I can't raise. Maybe that's why I'm bad at poker. Oh, and Poko too of course.
Toby sent me a few links this morning as soon as I got into work. I'd like to share at least an excerpt from one of them:
Increasing the sugar and yeast won't make this alcohol any stronger. The yeast dies when the alcohol reaches about 10%, extra sugar will just make it sweeter. If you want to get hardcore, you need to build a "still", and distill the stuff. The thing with this is it's way more complicated and if you do it wrong, you can poison yourself. It's often called moonshining, you sometimes hear stories of how people have gone blind or destroyed their liver (and died) from drinking the stuff, which is no laughing matter. And it's illegal to do almost everywhere.
That's how you moonshine koolaid.
~Dooj
======== UPDATE =================
The three moon cat t-shirt is now in print. Only $20 from this website
Or use a higher gravity yeast. Bread yeast isn't really meant to handle alcohol. Get a good yeast strain and you could make this stuff 15%. . .
ReplyDeleteBut I guess that would defeat the ghetto nature of the recipe.
"yes, I used a Belgian Trappist Yeast with my Strawberry Blueberry Punch packets"
ahahaha, that's great.
ReplyDelete