• Parad

  

  93

  Re: slibowitz

  Tue, July 3, 2007 - 8:41 PM

  pit them, boil briefly and mash the hell out of them, strain the skins. Put in champange yeast. after a month of fermentation distill slowly. I like to use gold and purple sugar plums. They are so soft and mushy they are good for nothing else but perfect for converting to nights full of debauchery.
  
  Seriously amazing quality stuff if you have a nice still. amazing yield.

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