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LIT CAMS (200 Free Tokens)ADULT TOYSVOD MOVIES

Anyone from the UK?

MaudeBlack said:
Cried off work early with a splitting headache, but it truth it's a mild headache and they were irritating me.

Which leaves me with an overthinkers dilemma - do I go out tonight and risk being seen my a colleague (probably less than 20% chance) or sit at home in my PJs and feel sorry for myself?

Xx
Click to expand...
Out of course! And if you are seen... then you could say 'it had gone but now it's returned'... :)
 
hugh_jarce69 said:
Interesting foursome there

“We haven’t Gok Wan but two special deals for you”
Click to expand...
Gok Wan was the easiest. We were talking to people with Internet issues. So getting to say it was just asking the caller to type an IP address.
192.168 gok wan.254.

Dinosaur and fossil were similar. Just talk about the infrastructure.

Loch Ness monster, well that was in a conversation about perfect WiFi connections. I said its like seeing the Loch Ness monster, not impossible, but doubtful.
 
angelofthenorth said:
ooh send it me pleeeze...hic!
Click to expand...
FIERY GINGER BEER.
Should produce 38-40 pints, at an ABV of 6-9%


Ingredients:-
  • Fresh Root Ginger: 1.5 kg to 2 kg (grated or blended with skin on for maximum fire)
  • Sugar: 2.5 kg to 3 kg (White granulated for a dry finish, or mix with brown sugar for more body/caramel notes)
  • Lemons/Limes: 6-8 large juiced, zest of 2-3
  • Cream of Tartar: 4-5 tsp (provides body)
  • Yeast: 1-2 packets of Champagne Yeast
  • Water: To top up to 23 Litres (5 Gallons)
  • Optional: 1 tsp Yeast Nutrient (recommended)

Equipment:-
  • Large pot (at least 10 litres)
  • 25-litre Fermenting Bucket with lid and airlock
  • Muslin cloth or fine strainer
  • Sanitizer
  • Bottles (plastic bottles are recommended for high-pressure ginger beer)

Process:-
  • Thoroughly wash the ginger and grate it (or blitz in a food processor). Zest 2-3 lemons/limes and juice all of them.
  • Bring 4-5 litres of water to a boil in your large pot. Add the grated ginger, lemon/lime zest, and cream of tartar. Simmer for 15-20 minutes to extract the flavor and heat.
  • Remove the pot from heat and stir in the sugar until completely dissolved.
  • Allow the mixture to cool to room temperature. Strain the mixture through a muslin cloth or fine sieve into your sanitized fermenting bucket, squeezing the ginger pulp to get all the liquid out.
  • Add the lemon/lime juice to the bucket. Top up the bucket to the 23-litre mark with cold, filtered water (I usually buy bottled water) .
  • Ensure the temperature is between 20-25°C. Add the yeast & nutrient if using, seal with the lid and airlock.
  • Store in a cool, dark place (18-22°C) for 1-2 weeks or until the airlock has stopped bubbling. The gravity should ideally finish between 1.010 and 1.006 for a dry/balanced beer.

Bottle and Carbonate:-
  • Once fermentation is complete, siphon into bottles, adding roughly 1 teaspoon of sugar per 500ml bottle for carbonation. Store at room temperature for 3-7 days to build pressure, then move to a cool place.

Notes:-
  • Fire Levels: For a "fire-breathing" ginger beer, use closer to 2kg of ginger. If you prefer it less intense, use 1kg
  • Avoid Bitterness: When zesting, avoid the white pith, which can make the brew bitter.
  • Safety: This brew can produce significant carbonation. Using plastic pop bottles allows you to check pressure; they should feel rock-hard when ready.
 
snexxer said:
FIERY GINGER BEER.
Should produce 38-40 pints, at an ABV of 6-9%


Ingredients:-
  • Fresh Root Ginger: 1.5 kg to 2 kg (grated or blended with skin on for maximum fire)
  • Sugar: 2.5 kg to 3 kg (White granulated for a dry finish, or mix with brown sugar for more body/caramel notes)
  • Lemons/Limes: 6-8 large juiced, zest of 2-3
  • Cream of Tartar: 4-5 tsp (provides body)
  • Yeast: 1-2 packets of Champagne Yeast
  • Water: To top up to 23 Litres (5 Gallons)
  • Optional: 1 tsp Yeast Nutrient (recommended)

Equipment:-
  • Large pot (at least 10 litres)
  • 25-litre Fermenting Bucket with lid and airlock
  • Muslin cloth or fine strainer
  • Sanitizer
  • Bottles (plastic bottles are recommended for high-pressure ginger beer)

Process:-
  • Thoroughly wash the ginger and grate it (or blitz in a food processor). Zest 2-3 lemons/limes and juice all of them.
  • Bring 4-5 litres of water to a boil in your large pot. Add the grated ginger, lemon/lime zest, and cream of tartar. Simmer for 15-20 minutes to extract the flavor and heat.
  • Remove the pot from heat and stir in the sugar until completely dissolved.
  • Allow the mixture to cool to room temperature. Strain the mixture through a muslin cloth or fine sieve into your sanitized fermenting bucket, squeezing the ginger pulp to get all the liquid out.
  • Add the lemon/lime juice to the bucket. Top up the bucket to the 23-litre mark with cold, filtered water (I usually buy bottled water) .
  • Ensure the temperature is between 20-25°C. Add the yeast & nutrient if using, seal with the lid and airlock.
  • Store in a cool, dark place (18-22°C) for 1-2 weeks or until the airlock has stopped bubbling. The gravity should ideally finish between 1.010 and 1.006 for a dry/balanced beer.

Bottle and Carbonate:-
  • Once fermentation is complete, siphon into bottles, adding roughly 1 teaspoon of sugar per 500ml bottle for carbonation. Store at room temperature for 3-7 days to build pressure, then move to a cool place.

Notes:-
  • Fire Levels: For a "fire-breathing" ginger beer, use closer to 2kg of ginger. If you prefer it less intense, use 1kg
  • Avoid Bitterness: When zesting, avoid the white pith, which can make the brew bitter.
  • Safety: This brew can produce significant carbonation. Using plastic pop bottles allows you to check pressure; they should feel rock-hard when ready.
Click to expand...
Bloody hell, for a moment I thought it was going to be difficult!
 
snexxer said:
FIERY GINGER BEER.
Should produce 38-40 pints, at an ABV of 6-9%


Ingredients:-
  • Fresh Root Ginger: 1.5 kg to 2 kg (grated or blended with skin on for maximum fire)
  • Sugar: 2.5 kg to 3 kg (White granulated for a dry finish, or mix with brown sugar for more body/caramel notes)
  • Lemons/Limes: 6-8 large juiced, zest of 2-3
  • Cream of Tartar: 4-5 tsp (provides body)
  • Yeast: 1-2 packets of Champagne Yeast
  • Water: To top up to 23 Litres (5 Gallons)
  • Optional: 1 tsp Yeast Nutrient (recommended)

Equipment:-
  • Large pot (at least 10 litres)
  • 25-litre Fermenting Bucket with lid and airlock
  • Muslin cloth or fine strainer
  • Sanitizer
  • Bottles (plastic bottles are recommended for high-pressure ginger beer)

Process:-
  • Thoroughly wash the ginger and grate it (or blitz in a food processor). Zest 2-3 lemons/limes and juice all of them.
  • Bring 4-5 litres of water to a boil in your large pot. Add the grated ginger, lemon/lime zest, and cream of tartar. Simmer for 15-20 minutes to extract the flavor and heat.
  • Remove the pot from heat and stir in the sugar until completely dissolved.
  • Allow the mixture to cool to room temperature. Strain the mixture through a muslin cloth or fine sieve into your sanitized fermenting bucket, squeezing the ginger pulp to get all the liquid out.
  • Add the lemon/lime juice to the bucket. Top up the bucket to the 23-litre mark with cold, filtered water (I usually buy bottled water) .
  • Ensure the temperature is between 20-25°C. Add the yeast & nutrient if using, seal with the lid and airlock.
  • Store in a cool, dark place (18-22°C) for 1-2 weeks or until the airlock has stopped bubbling. The gravity should ideally finish between 1.010 and 1.006 for a dry/balanced beer.

Bottle and Carbonate:-
  • Once fermentation is complete, siphon into bottles, adding roughly 1 teaspoon of sugar per 500ml bottle for carbonation. Store at room temperature for 3-7 days to build pressure, then move to a cool place.

Notes:-
  • Fire Levels: For a "fire-breathing" ginger beer, use closer to 2kg of ginger. If you prefer it less intense, use 1kg
  • Avoid Bitterness: When zesting, avoid the white pith, which can make the brew bitter.
  • Safety: This brew can produce significant carbonation. Using plastic pop bottles allows you to check pressure; they should feel rock-hard when ready.
Click to expand...
I would and will use bottles for preserving juices and similar items. They are made of glass, but the caps are designed to allow excess pressure to escape.
Besides, I have enough of them.
Incidentally, plastic sparkling water bottles can withstand three to six bar of excess pressure.
 
angelofthenorth said:
you have a problem!

that might be a good idea
Click to expand...
Ok so here is a DemiJohn sized amount. I asked AI to reduce it for you and check that it would still be Viable.

FIERY GINGER BEER – 5 L BREW​

Batch Size: 5 Litres
Yield: ~9 pints
Estimated ABV: 6–9%
Style: Dry, hot, high‑carbonation ginger beer




INGREDIENTS​

  • Fresh root ginger: 330–435 g (grated or blended, skin on)
  • Sugar: 540–650 g (white for dry, part brown for body)
  • Lemons/Limes: 1½–2 large, juiced
  • Zest: ½–1 lemon/lime (no white pith)
  • Cream of Tartar: ¾–1 tsp
  • Champagne yeast: ¼–½ packet
  • Yeast nutrient (optional): ¼ tsp
  • Water: To 5 L total



EQUIPMENT​

  • Large pot (5+ L)
  • Fermenter (6–10 L) with lid & airlock
  • Muslin cloth or fine strainer
  • Sanitiser
  • Plastic bottles (recommended)



METHOD​

  1. Wash and grate/blitz ginger. Zest and juice citrus.
  2. Bring 1–1.2 L water to a boil.
  3. Add ginger, zest, and cream of tartar. Simmer 15–20 min.
  4. Remove from heat. Stir in sugar until fully dissolved.
  5. Cool to room temperature.
  6. Strain into a sanitised fermenter, squeezing pulp well.
  7. Add citrus juice. Top up to 5 L with cold filtered water.
  8. Ensure 20–25°C, add yeast (and nutrient if used).
  9. Seal and ferment at 18–22°C for 7–14 days.
Finish gravity target: 1.010 → 1.006




BOTTLING & CARBONATION​

  • Add 1 tsp sugar per 500 ml bottle
  • Bottle, cap, and store warm 3–7 days
  • Chill or move cool once bottles feel rock‑hard



FIRE LEVEL GUIDE​

  • 330 g ginger: Warm & drinkable
  • 380 g ginger: Bold heat
  • 435 g ginger: Fire‑breathing



SAFETY NOTES​

  • High carbonation. Use plastic bottles only.
  • Check pressure daily during conditioning.
  • Chill immediately if bottles are over‑firm.



Tip: Ginger heat mellows with cold conditioning. Give it a week in the fridge before judging the burn.
 
snexxer said:
Ok so here is a DemiJohn sized amount. I asked AI to reduce it for you and check that it would still be Viable.

FIERY GINGER BEER – 5 L BREW​

Batch Size: 5 Litres
Yield: ~9 pints
Estimated ABV: 6–9%
Style: Dry, hot, high‑carbonation ginger beer




INGREDIENTS​

  • Fresh root ginger: 330–435 g (grated or blended, skin on)
  • Sugar: 540–650 g (white for dry, part brown for body)
  • Lemons/Limes: 1½–2 large, juiced
  • Zest: ½–1 lemon/lime (no white pith)
  • Cream of Tartar: ¾–1 tsp
  • Champagne yeast: ¼–½ packet
  • Yeast nutrient (optional): ¼ tsp
  • Water: To 5 L total



EQUIPMENT​

  • Large pot (5+ L)
  • Fermenter (6–10 L) with lid & airlock
  • Muslin cloth or fine strainer
  • Sanitiser
  • Plastic bottles (recommended)



METHOD​

  1. Wash and grate/blitz ginger. Zest and juice citrus.
  2. Bring 1–1.2 L water to a boil.
  3. Add ginger, zest, and cream of tartar. Simmer 15–20 min.
  4. Remove from heat. Stir in sugar until fully dissolved.
  5. Cool to room temperature.
  6. Strain into a sanitised fermenter, squeezing pulp well.
  7. Add citrus juice. Top up to 5 L with cold filtered water.
  8. Ensure 20–25°C, add yeast (and nutrient if used).
  9. Seal and ferment at 18–22°C for 7–14 days.
Finish gravity target: 1.010 → 1.006




BOTTLING & CARBONATION​

  • Add 1 tsp sugar per 500 ml bottle
  • Bottle, cap, and store warm 3–7 days
  • Chill or move cool once bottles feel rock‑hard



FIRE LEVEL GUIDE​

  • 330 g ginger: Warm & drinkable
  • 380 g ginger: Bold heat
  • 435 g ginger: Fire‑breathing



SAFETY NOTES​

  • High carbonation. Use plastic bottles only.
  • Check pressure daily during conditioning.
  • Chill immediately if bottles are over‑firm.



Tip: Ginger heat mellows with cold conditioning. Give it a week in the fridge before judging the burn.
Click to expand...
thank you lovely
 
snexxer said:
Ok so here is a DemiJohn sized amount. I asked AI to reduce it for you and check that it would still be Viable.

FIERY GINGER BEER – 5 L BREW​

Batch Size: 5 Litres
Yield: ~9 pints
Estimated ABV: 6–9%
Style: Dry, hot, high‑carbonation ginger beer




INGREDIENTS​

  • Fresh root ginger: 330–435 g (grated or blended, skin on)
  • Sugar: 540–650 g (white for dry, part brown for body)
  • Lemons/Limes: 1½–2 large, juiced
  • Zest: ½–1 lemon/lime (no white pith)
  • Cream of Tartar: ¾–1 tsp
  • Champagne yeast: ¼–½ packet
  • Yeast nutrient (optional): ¼ tsp
  • Water: To 5 L total



EQUIPMENT​

  • Large pot (5+ L)
  • Fermenter (6–10 L) with lid & airlock
  • Muslin cloth or fine strainer
  • Sanitiser
  • Plastic bottles (recommended)



METHOD​

  1. Wash and grate/blitz ginger. Zest and juice citrus.
  2. Bring 1–1.2 L water to a boil.
  3. Add ginger, zest, and cream of tartar. Simmer 15–20 min.
  4. Remove from heat. Stir in sugar until fully dissolved.
  5. Cool to room temperature.
  6. Strain into a sanitised fermenter, squeezing pulp well.
  7. Add citrus juice. Top up to 5 L with cold filtered water.
  8. Ensure 20–25°C, add yeast (and nutrient if used).
  9. Seal and ferment at 18–22°C for 7–14 days.
Finish gravity target: 1.010 → 1.006




BOTTLING & CARBONATION​

  • Add 1 tsp sugar per 500 ml bottle
  • Bottle, cap, and store warm 3–7 days
  • Chill or move cool once bottles feel rock‑hard



FIRE LEVEL GUIDE​

  • 330 g ginger: Warm & drinkable
  • 380 g ginger: Bold heat
  • 435 g ginger: Fire‑breathing



SAFETY NOTES​

  • High carbonation. Use plastic bottles only.
  • Check pressure daily during conditioning.
  • Chill immediately if bottles are over‑firm.



Tip: Ginger heat mellows with cold conditioning. Give it a week in the fridge before judging the burn.
Click to expand...
I've got barrels and bottles in my garage from home brew, still got 1or2 in the garage fridge if I remember, been there a couple of years now 🙃
 
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