When I heard that the Santa Ana's (hot, dry winds) were coming this weekend, I began
to worry. This afternoon when I went to drop my daughter and her friends off at the
mall, it was a warm, clear day and the winds didn't seem too bad yet. Somewhere
between the time I pulled into the lot and the time I left (there was lunch in
between), the sky began to change. But that wasn't what really let me know what was
happening. Couldn't even smell the smoke yet. No, what clued me in was the odd
orangey-grey sunlight I saw shining on my dashboard. Hadn't seen quite that shade
since the Cedar fires here in 2003. We picked up the girls and the area we'd just
left not that long before looked as if a bank of dirty fog had rolled in all of the
sudden. We turned on the radio, and they were talking about Malibu being on fire. Ok,
I know the winds would carry the smoke, but this much, this far? Then, they began
talking about San Diego county.

One of the fires went from 3,000 acres to over 20,000 acres in a matter of hours. The
winds aren't expected to let up any time soon, and were in the 10th year of a
drought. Our family is currently not in the path of either of the fires here, and I
pray that it stays that way. 1 person is already dead and the last count said 17
injured. I pray that's the end of that too.

This is OT, I know, but if y'all don't mind throwing out some good vibes and prayers
for the people who *are* in harms way, seems to me they could really use them.

G'night.

kimberly

On Mon, 22 Oct 2007 01:38:36 -0700, "Nexis" > wrote:


>This is OT, I know, but if y'all don't mind throwing out some good vibes and prayers
>for the people who *are* in harms way, seems to me they could really use them.
>
>G'night.
>
>kimberly

I want to put in a request for vibes for Mimi Hiller and her family
too. Some of you will remember her from earlier years here.

She is less than a mile from the fires...in Santa Clarita.

Christine

In article >,
"Nexis" > wrote:

> When I heard that the Santa Ana's (hot, dry winds) were coming this weekend,
> I began
> to worry. This afternoon when I went to drop my daughter and her friends off
> at the
> mall, it was a warm, clear day and the winds didn't seem too bad yet.
> Somewhere
> between the time I pulled into the lot and the time I left (there was lunch
> in
> between), the sky began to change. But that wasn't what really let me know
> what was
> happening. Couldn't even smell the smoke yet. No, what clued me in was the
> odd
> orangey-grey sunlight I saw shining on my dashboard. Hadn't seen quite that
> shade
> since the Cedar fires here in 2003. We picked up the girls and the area we'd
> just
> left not that long before looked as if a bank of dirty fog had rolled in all
> of the
> sudden. We turned on the radio, and they were talking about Malibu being on
> fire. Ok,
> I know the winds would carry the smoke, but this much, this far? Then, they
> began
> talking about San Diego county.
>
> One of the fires went from 3,000 acres to over 20,000 acres in a matter of
> hours. The
> winds aren't expected to let up any time soon, and were in the 10th year of a
> drought. Our family is currently not in the path of either of the fires here,
> and I
> pray that it stays that way. 1 person is already dead and the last count said
> 17
> injured. I pray that's the end of that too.
>
> This is OT, I know, but if y'all don't mind throwing out some good vibes and
> prayers
> for the people who *are* in harms way, seems to me they could really use
> them.
>
> G'night.
>
> kimberly

We used to live up above Lancaster and I remember the Santa Anna winds
all too well, and Bouquet canyon burning nearly every year.

I hate Arsonists that seem to love to take advantage of that season.

IMHO, when caught, those assholes should be dropped right in the middle
of the fires they start.
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Nexis wrote:

> This is OT, I know, but if y'all don't mind throwing out some good vibes
> and prayers for the people who *are* in harms way......


I'll gladly pray that at some future point in their life, they'll wise
up to the fact that building and living in the middle of a yearly
natural cover fire may be hazardous to home and health.

nb

notbob wrote:
>
> I'll gladly pray that at some future point in their life, they'll wise
> up to the fact that building and living in the middle of a yearly
> natural cover fire may be hazardous to home and health.
>
> nb

Not unlike the build up of New Orleans or beach homes up the east coast
that get pummeled with N'oreasters and the owners whine about loss of
beach....
At what point is it silly for the tax payer to underwrite their choice
of risky building locations??

ObFood-I think it is time to move on to step II of the great Limoncello
experiment and add the simple syrup. I have let the two test batches
(one using grain alcohol, the other 100 proof vodka) sit for 2 weeks now.

Omelet > wrote in
news
> I hate Arsonists that seem to love to take advantage of
> that season.
>
> IMHO, when caught, those assholes should be dropped right
> in the middle of the fires they start.

this one (Malibu) appears to have been started by some downed
powerlines sparking dry grass.
but i agree that is a good punishment for arsonists.
lee

On Mon, 22 Oct 2007 09:24:15 -0600, notbob > wrote:

>Nexis wrote:
>
>> This is OT, I know, but if y'all don't mind throwing out some good vibes
>> and prayers for the people who *are* in harms way......
>
>
>I'll gladly pray that at some future point in their life, they'll wise
>up to the fact that building and living in the middle of a yearly
>natural cover fire may be hazardous to home and health.
>
>nb

all part of god's great plan. He has insurance.

your pal,
blake

On Mon, 22 Oct 2007 11:32:57 -0400, Goomba38 >
wrote:

>ObFood-I think it is time to move on to step II of the great Limoncello
>experiment and add the simple syrup. I have let the two test batches
>(one using grain alcohol, the other 100 proof vodka) sit for 2 weeks now.

only two weeks steeping? do you think that's long enough?

your pal,
blake

blake murphy wrote:
> On Mon, 22 Oct 2007 11:32:57 -0400, Goomba38 >
> wrote:
>
>> ObFood-I think it is time to move on to step II of the great Limoncello
>> experiment and add the simple syrup. I have let the two test batches
>> (one using grain alcohol, the other 100 proof vodka) sit for 2 weeks now.
>
> only two weeks steeping? do you think that's long enough?
>
> your pal,
> blake
>
Well... the recipes seem to vary from 1 week to as long as a month. It
seems to be very subjective when going by color? I dunno..haven't
touched it yet??
Christine?? How long do you leave yours??

On Mon, 22 Oct 2007 14:45:18 -0400, Goomba38 >
wrote:

>Well... the recipes seem to vary from 1 week to as long as a month. It
>seems to be very subjective when going by color? I dunno..haven't
>touched it yet??
>Christine?? How long do you leave yours??

Well....last time I left it too long I think. The time before was
about right, but I honestly can't remember how long I left it that
time. It might have been about 2-3 weeks. I think the aging process
is just as important, as it was pretty smooth by the time I took a
bottle to Terry's Cook-in. This last time I let it age about a year,
but I left the peels in a bit too long, so in my estimation, it could
have been better.

I think when the color of the peels isn't getting any paler is
probably the point where you need to strain it and dilute it with the
simple syrup and vodka.

I have recipes that say leave them in for 40 days, and then let it sit
for another 40 days or so after you dilute it with the syrup and
vodka. Then there is the recipe that you use that says til the peels
turn whitish, which is usually about 2 weeks or so.

So, what can I say. Take a chance and dilute it now? I think this is
trial and error...

Christine

Christine Dabney wrote:
> Well....last time I left it too long I think. The time before was
> about right, but I honestly can't remember how long I left it that
> time. It might have been about 2-3 weeks. I think the aging process
> is just as important, as it was pretty smooth by the time I took a
> bottle to Terry's Cook-in. This last time I let it age about a year,
> but I left the peels in a bit too long, so in my estimation, it could
> have been better.
>
> I think when the color of the peels isn't getting any paler is
> probably the point where you need to strain it and dilute it with the
> simple syrup and vodka.

I used the microplaner on the peels so it is very hard to judge the
colors of the peel shavings, lol. They look like jars full of maggots
actually.
The liquid in one jar is a strong amber color, while the other appears a
tad greener. Hmmmmmm. Can't decide if the glass has a slight color to it
and is misleading me or if this is a difference between the vodka and
grain alcohol??

On Mon, 22 Oct 2007 01:38:36 -0700, "Nexis" > wrote:

>Somewhere
>between the time I pulled into the lot and the time I left (there was lunch in
>between), the sky began to change. But that wasn't what really let me know what was
>happening. Couldn't even smell the smoke yet. No, what clued me in was the odd
>orangey-grey sunlight I saw shining on my dashboard. Hadn't seen quite that shade
>since the Cedar fires here in 2003.

We had a morning sun that was small and orange back in September, due
to the fires in Plumas county. It happens, but not often.

--
See return address to reply by email
remove the smiley face first

On Mon, 22 Oct 2007 18:37:50 GMT, blake murphy >
wrote:

>On Mon, 22 Oct 2007 09:24:15 -0600, notbob > wrote:
>
>>Nexis wrote:
>>
>>> This is OT, I know, but if y'all don't mind throwing out some good vibes
>>> and prayers for the people who *are* in harms way......
>>
>>
>>I'll gladly pray that at some future point in their life, they'll wise
>>up to the fact that building and living in the middle of a yearly
>>natural cover fire may be hazardous to home and health.
>>
>>nb
>
>all part of god's great plan. He has insurance.
>
You mean that no good son of his?

--
See return address to reply by email
remove the smiley face first

"blake murphy" > ha scritto nel messaggio
...
> On Mon, 22 Oct 2007 11:32:57 -0400, Goomba38 >
> wrote:
>
>>ObFood-I think it is time to move on to step II of the great Limoncello
>>experiment and add the simple syrup. I have let the two test batches
>>(one using grain alcohol, the other 100 proof vodka) sit for 2 weeks now.
>
> only two weeks steeping? do you think that's long enough?
>
> your pal,
> blake


Yes. Use more lemon peel and steep shorter time and there's less chance of
it being bitter. I was unhappy with mine until I got the recipe from my
hardware store guy's wife. One liter of alcohol, 10 lemons' peels, 8 days.
Then strain, add the simple syrup and let age for at least 20 days, but
longer may be better.
--
http://www.judithgreenwood.com

<sf> wrote in message ...
> On Mon, 22 Oct 2007 01:38:36 -0700, "Nexis" > wrote:
>
>>Somewhere
>>between the time I pulled into the lot and the time I left (there was
>>lunch in
>>between), the sky began to change. But that wasn't what really let me know
>>what was
>>happening. Couldn't even smell the smoke yet. No, what clued me in was the
>>odd
>>orangey-grey sunlight I saw shining on my dashboard. Hadn't seen quite
>>that shade
>>since the Cedar fires here in 2003.
>
> We had a morning sun that was small and orange back in September, due
> to the fires in Plumas county. It happens, but not often.
>
> --
> See return address to reply by email
> remove the smiley face first

I evacuated from Escondido where it was orange and smoky and ash was falling
like snow. I am "visiting" my sister today and don't know how long I'll be
here. If it gets bad we may be evacuated from here. I have insurance but
didn't get to pack much. Most of my swell stuff is in the house. I don't
think my house will burn; I left mostly because of the smoke. I think the
house is fairly safe in town. This is just an annoyance.

Mitch

On Mon, 22 Oct 2007 22:45:25 -0700, sf wrote:

>On Mon, 22 Oct 2007 18:37:50 GMT, blake murphy >
>wrote:
>
>>On Mon, 22 Oct 2007 09:24:15 -0600, notbob > wrote:
>>
>>>Nexis wrote:
>>>
>>>> This is OT, I know, but if y'all don't mind throwing out some good vibes
>>>> and prayers for the people who *are* in harms way......
>>>
>>>
>>>I'll gladly pray that at some future point in their life, they'll wise
>>>up to the fact that building and living in the middle of a yearly
>>>natural cover fire may be hazardous to home and health.
>>>
>>>nb
>>
>>all part of god's great plan. He has insurance.
>>
>You mean that no good son of his?

jesus? nice jewish boy. lived at home 'til he was thirty, went into
his father's business, and his mother thought he was god.

your pal,
blake

On Tue, 23 Oct 2007 10:10:10 +0200, "Giusi" >
wrote:

>"blake murphy" > ha scritto nel messaggio
.. .
>> On Mon, 22 Oct 2007 11:32:57 -0400, Goomba38 >
>> wrote:
>>
>>>ObFood-I think it is time to move on to step II of the great Limoncello
>>>experiment and add the simple syrup. I have let the two test batches
>>>(one using grain alcohol, the other 100 proof vodka) sit for 2 weeks now.
>>
>> only two weeks steeping? do you think that's long enough?
>>
>> your pal,
>> blake
>
>
>Yes. Use more lemon peel and steep shorter time and there's less chance of
>it being bitter. I was unhappy with mine until I got the recipe from my
>hardware store guy's wife. One liter of alcohol, 10 lemons' peels, 8 days.
>Then strain, add the simple syrup and let age for at least 20 days, but
>longer may be better.

i've added this to my note, guisi. thank you.

your pal,
blake

Goomba38 >
>>> wrote:
>>>
>>>>ObFood-I think it is time to move on to step II of the great Limoncello
>>>>experiment and add the simple syrup. I have let the two test batches
>>>>(one using grain alcohol, the other 100 proof vodka) sit for 2 weeks
>>>>now.
>>>
>>> only two weeks steeping? do you think that's long enough?
>>>
>>> your pal,
>>> blake
>>
>>
>>Yes. Use more lemon peel and steep shorter time and there's less chance
>>of
>>it being bitter. I was unhappy with mine until I got the recipe from my
>>hardware store guy's wife. One liter of alcohol, 10 lemons' peels, 8
>>days.
>>Then strain, add the simple syrup and let age for at least 20 days, but
>>longer may be better.
>
> i've added this to my note, guisi. thank you.
>
> your pal,
> blake

Da niente, Blake. She says use syrup made with one liter of water.


--
http://www.judithgreenwood.com

On Tue, 23 Oct 2007 18:13:56 GMT, blake murphy >
wrote:

>On Mon, 22 Oct 2007 22:45:25 -0700, sf wrote:
>
>>On Mon, 22 Oct 2007 18:37:50 GMT, blake murphy >
>>wrote:
>>
>>>On Mon, 22 Oct 2007 09:24:15 -0600, notbob > wrote:
>>>
>>>>Nexis wrote:
>>>>
>>>>> This is OT, I know, but if y'all don't mind throwing out some good vibes
>>>>> and prayers for the people who *are* in harms way......
>>>>
>>>>
>>>>I'll gladly pray that at some future point in their life, they'll wise
>>>>up to the fact that building and living in the middle of a yearly
>>>>natural cover fire may be hazardous to home and health.
>>>>
>>>>nb
>>>
>>>all part of god's great plan. He has insurance.
>>>
>>You mean that no good son of his?
>
>jesus? nice jewish boy. lived at home 'til he was thirty, went into
>his father's business, and his mother thought he was god.
>
LOL

--
See return address to reply by email
remove the smiley face first

On Tue, 23 Oct 2007 20:39:39 +0200, "Giusi" >
wrote:

>Goomba38 >
>>>> wrote:
>>>>
>>>>>ObFood-I think it is time to move on to step II of the great Limoncello
>>>>>experiment and add the simple syrup. I have let the two test batches
>>>>>(one using grain alcohol, the other 100 proof vodka) sit for 2 weeks
>>>>>now.
>>>>
>>>> only two weeks steeping? do you think that's long enough?
>>>>
>>>> your pal,
>>>> blake
>>>
>>>
>>>Yes. Use more lemon peel and steep shorter time and there's less chance
>>>of
>>>it being bitter. I was unhappy with mine until I got the recipe from my
>>>hardware store guy's wife. One liter of alcohol, 10 lemons' peels, 8
>>>days.
>>>Then strain, add the simple syrup and let age for at least 20 days, but
>>>longer may be better.
>>
>> i've added this to my note, guisi. thank you.
>>
>> your pal,
>> blake
>
>Da niente, Blake. She says use syrup made with one liter of water.

is that a liter of 1:1 sugar syrup with one liter of the steeped vodka
and one liter of unsteeped vodka? i used 1 cup to half a .75 liter
batch. (my calculations seem weak today, but that seems like much
less. it's not at all sweet.)

your pal,
blake

notbob wrote:
>
>
> > This is OT, I know, but if y'all don't mind throwing out some good vibes
> > and prayers for the people who *are* in harms way......
>
> I'll gladly pray that at some future point in their life, they'll wise
> up to the fact that building and living in the middle of a yearly
> natural cover fire may be hazardous to home and health.


I have never been to California, but I thought that parts of it suffered
regular fires, and that a lot of it has to do with annual dry spells,
sometimes aggravated by earlier wet spells that cause the vegetation to
really take off before the regular drought, at which time it is tinder dry
and just serves to fuel the annual fires more. After all the years that
fires have been a regular problem, have they done anything at all to try to
deal with these disasters?

You can't do much about the wind or the drought, but there must be
something that can be done to retard he spread of flames. Perhaps they
could plant something that is a little more resilient to the drought
conditions and less likely to quickly burst into flames. Perhaps they
could have designated fire stop areas that could be irrigated to maintain
swaths of greenery that would block the spread of the fires, or at least
slow them down.


While I sympathize with the victims, sometimes you have to wonder about
people who moved into areas that are prone to natural disasters. The
Mississippi flood plain is a prime example. It has been flooding on a
regular basis for many thousands of years, but people continue to build
there. New Orleans was a disaster waiting to happen because it was lower
than the water level. You had to know that at some time the water level was
going to be higher than the levees. It is bad enough that the various
levels of government allowed development in such low lying areas., but
people would have to be stupid to move there and pretend it is never going
to flood. And I cannot remember a year when raving fires have not been a
problem in California.

"Dave Smith" > wrote in message
...
And I cannot remember a year when raving fires have not been a
> problem in California.


Years ago we bought a home in California with wooden cedar shakes. The
siding on the house was cedar shingles. It was on a hill. One time there
was a fire. I wanted to get out of there, get off that hill and wanted to
know in advance just how to do it. Everyone laughed. But I didn't think it
was funny at all.

How we were so dumb to buy that wooden house -- But I suppose a raging fire
would never save you no matter what it is built of.

Dee Dee

Dave Smith > wrote:

>I have never been to California, but I thought that parts of it suffered
>regular fires, and that a lot of it has to do with annual dry spells,
>sometimes aggravated by earlier wet spells that cause the vegetation to
>really take off before the regular drought, at which time it is tinder dry
>and just serves to fuel the annual fires more. After all the years that
>fires have been a regular problem, have they done anything at all to try to
>deal with these disasters?

A good place to start is the book "The Control of Nature", by
John McPhee. Essentially it is hopeless to hope that fires will
not happen in SoCal. The solution is to stop the uncontrolled
suburban sprawl that makes these fires heartbreaking as opposed to
merely destructive.

Steve

Steve Pope > wrote:
> Dave Smith > wrote:

> >I have never been to California, but I thought that parts of it suffered
> >regular fires, and that a lot of it has to do with annual dry spells,

> A good place to start is the book "The Control of Nature", by
> John McPhee. Essentially it is hopeless to hope that fires will
> not happen in SoCal. The solution is to stop the uncontrolled
> suburban sprawl that makes these fires heartbreaking as opposed to
> merely destructive.

People will rebuild, even if they know it will happen again.
The archeologists tell us there are something like 12 or 13
cities in the layers under Constantinople. Each destroyed
and then a new one built on the ruins. They find this on
the sides of volcanoes, too. Towns and cities built, destroyed,
and rebuilt because man is a persistent and determined animal.
People keep rebuilding on the Outer Banks of North Carolina
when anyone with half a clue knows a hurricane will wipe them
out eventually. It's happened more than once in living memory.

Good luck trying to stop it.

Bill Ranck
Blacksburg, Va.

"blake murphy" > ha scritto nel messaggio
...
> On Tue, 23 Oct 2007 20:39:39 +0200, "Giusi" >
> wrote:
>

>>>>Yes. Use more lemon peel and steep shorter time and there's less chance
>>>>of
>>>>it being bitter. I was unhappy with mine until I got the recipe from my
>>>>hardware store guy's wife. One liter of alcohol, 10 lemons' peels, 8
>>>>days.
>>>>Then strain, add the simple syrup and let age for at least 20 days, but
>>>>longer may be better.
>>>
>>> i've added this to my note, guisi. thank you.
>>>
>>> your pal,
>>> blake
>>
>>Da niente, Blake. She says use syrup made with one liter of water.
>
> is that a liter of 1:1 sugar syrup with one liter of the steeped vodka
> and one liter of unsteeped vodka? i used 1 cup to half a .75 liter
> batch. (my calculations seem weak today, but that seems like much
> less. it's not at all sweet.)
>
> your pal,
> blake

It is 1 liter of water and 1 kg of sugar (2.2 pounds) cooked together for
3-4 minutes. That is the syrup for 1 liter of alcohol soaked peels of 10
lemons. We can buy 95% pure alcohol at the supermarket and that's what we
use. I think the closest thing in the US in Everclear?

--
http://www.judithgreenwood.com

On Thu, 25 Oct 2007 10:00:51 +0200, "Giusi" >
wrote:

>"blake murphy" > ha scritto nel messaggio
.. .
>> On Tue, 23 Oct 2007 20:39:39 +0200, "Giusi" >
>> wrote:
>>
>
>>>>>Yes. Use more lemon peel and steep shorter time and there's less chance
>>>>>of
>>>>>it being bitter. I was unhappy with mine until I got the recipe from my
>>>>>hardware store guy's wife. One liter of alcohol, 10 lemons' peels, 8
>>>>>days.
>>>>>Then strain, add the simple syrup and let age for at least 20 days, but
>>>>>longer may be better.
>>>>
>>>> i've added this to my note, guisi. thank you.
>>>>
>>>> your pal,
>>>> blake
>>>
>>>Da niente, Blake. She says use syrup made with one liter of water.
>>
>> is that a liter of 1:1 sugar syrup with one liter of the steeped vodka
>> and one liter of unsteeped vodka? i used 1 cup to half a .75 liter
>> batch. (my calculations seem weak today, but that seems like much
>> less. it's not at all sweet.)
>>
>> your pal,
>> blake
>
>It is 1 liter of water and 1 kg of sugar (2.2 pounds) cooked together for
>3-4 minutes. That is the syrup for 1 liter of alcohol soaked peels of 10
>lemons. We can buy 95% pure alcohol at the supermarket and that's what we
>use. I think the closest thing in the US in Everclear?

o.k, i was following what's-her-name's recipe from egullet, using 100
proof to steep and 80 proof for dilution. (50 and 40 percent,
respectively.) so you use no additional spirit to the steeped
alcohol? that would call for more syrup than i used.

yes, everclear would be the american product.

your pal,
blake

"blake murphy" > ha scritto nel messaggio
...
> On Thu, 25 Oct 2007 10:00:51 +0200, "Giusi" >
>>It is 1 liter of water and 1 kg of sugar (2.2 pounds) cooked together for
>>3-4 minutes. That is the syrup for 1 liter of alcohol soaked peels of 10
>>lemons. We can buy 95% pure alcohol at the supermarket and that's what we
>>use. I think the closest thing in the US in Everclear?
>
> o.k, i was following what's-her-name's recipe from egullet, using 100
> proof to steep and 80 proof for dilution. (50 and 40 percent,
> respectively.) so you use no additional spirit to the steeped
> alcohol? that would call for more syrup than i used.
>
> yes, everclear would be the american product.
>
> your pal,
> blake

I never had used it so I couldn't remember the proof, but I was sure that
190 proof was something I'd never seen outside of a Mason jar at a WV
barbecue. Your approach appears to have value to keep the finished product
about the same as ours. When I make homemade liqueurs I keep careful
records to be sure they don't end up too strong when I think they are sweet
enough. Using that approach, I wonder if you could make a heavier syrup and
add it to that second alcohol? The aim looks to be ending at just under 95
proof, so can you juggle the alcohol/water/sugar to get there while still
using 2.2 pounds of sugar for 2 liters of fluid? Mind you, I think 95 proof
is pretty strong for something people imbibe just before driving home. My
homemade stuff is made 40 proof for that reason, not having more friends
than I want.

--
http://www.judithgreenwood.com

On Fri, 26 Oct 2007 08:46:39 +0200, "Giusi" >
wrote:

>"blake murphy" > ha scritto nel messaggio
.. .
>> On Thu, 25 Oct 2007 10:00:51 +0200, "Giusi" >
>>>It is 1 liter of water and 1 kg of sugar (2.2 pounds) cooked together for
>>>3-4 minutes. That is the syrup for 1 liter of alcohol soaked peels of 10
>>>lemons. We can buy 95% pure alcohol at the supermarket and that's what we
>>>use. I think the closest thing in the US in Everclear?
>>
>> o.k, i was following what's-her-name's recipe from egullet, using 100
>> proof to steep and 80 proof for dilution. (50 and 40 percent,
>> respectively.) so you use no additional spirit to the steeped
>> alcohol? that would call for more syrup than i used.
>>
>> yes, everclear would be the american product.
>>
>> your pal,
>> blake
>
>I never had used it so I couldn't remember the proof, but I was sure that
>190 proof was something I'd never seen outside of a Mason jar at a WV
>barbecue. Your approach appears to have value to keep the finished product
>about the same as ours. When I make homemade liqueurs I keep careful
>records to be sure they don't end up too strong when I think they are sweet
>enough. Using that approach, I wonder if you could make a heavier syrup and
>add it to that second alcohol? The aim looks to be ending at just under 95
>proof, so can you juggle the alcohol/water/sugar to get there while still
>using 2.2 pounds of sugar for 2 liters of fluid? Mind you, I think 95 proof
>is pretty strong for something people imbibe just before driving home. My
>homemade stuff is made 40 proof for that reason, not having more friends
>than I want.

i haven't calculated the proof of my finished product, but you sound
pretty close. it's pretty strong.

your pal,
blake

In article >,
says...
> "blake murphy" > ha scritto nel messaggio
> ...
> > On Tue, 23 Oct 2007 20:39:39 +0200, "Giusi" >
> > wrote:
> >
>
> >>>>Yes. Use more lemon peel and steep shorter time and there's less chance
> >>>>of
> >>>>it being bitter. I was unhappy with mine until I got the recipe from my
> >>>>hardware store guy's wife. One liter of alcohol, 10 lemons' peels, 8
> >>>>days.
> >>>>Then strain, add the simple syrup and let age for at least 20 days, but
> >>>>longer may be better.
> >>>
> >>> i've added this to my note, guisi. thank you.
> >>>
> >>> your pal,
> >>> blake
> >>
> >>Da niente, Blake. She says use syrup made with one liter of water.
> >
> > is that a liter of 1:1 sugar syrup with one liter of the steeped vodka
> > and one liter of unsteeped vodka? i used 1 cup to half a .75 liter
> > batch. (my calculations seem weak today, but that seems like much
> > less. it's not at all sweet.)
> >
> > your pal,
> > blake
>
> It is 1 liter of water and 1 kg of sugar (2.2 pounds) cooked together for
> 3-4 minutes. That is the syrup for 1 liter of alcohol soaked peels of 10
> lemons. We can buy 95% pure alcohol at the supermarket and that's what we
> use. I think the closest thing in the US in Everclear?
>
>

Yep, and you can't buy Everclear in supermarkets in the U.S. We have a
patchwork of mostlyh retarded laws regarding alcohol here. In some
states beer and wine can be purchased at a supermarket and all the other
stuff is available in full liquor stores, sometimes state owned as is
the case in New Hampshire.

At least here in RI the only place you can buy beer, wine and spirits is
at a liquor store and they just got permission to make Sunday sales a
couple years ago.

Then of course you have dinkly little dry towns here. One that comes
immediately to mind is Barrignton, RI otherwise known as Borington.

On either end of the town (Less then 3 miles between them in fact) are
liquor stores in East Providence and Warren.

Don't even get me started on the OTHER prohibition. That one just makes
no sense to me at all.

On Fri, 26 Oct 2007 16:31:39 -0400, T >
wrote:

>In article >,
>says...
>> "blake murphy" > ha scritto nel messaggio
>> ...
>> > On Tue, 23 Oct 2007 20:39:39 +0200, "Giusi" >
>> > wrote:
>> >
>>
>> >>>>Yes. Use more lemon peel and steep shorter time and there's less chance
>> >>>>of
>> >>>>it being bitter. I was unhappy with mine until I got the recipe from my
>> >>>>hardware store guy's wife. One liter of alcohol, 10 lemons' peels, 8
>> >>>>days.
>> >>>>Then strain, add the simple syrup and let age for at least 20 days, but
>> >>>>longer may be better.
>> >>>
>> >>> i've added this to my note, guisi. thank you.
>> >>>
>> >>> your pal,
>> >>> blake
>> >>
>> >>Da niente, Blake. She says use syrup made with one liter of water.
>> >
>> > is that a liter of 1:1 sugar syrup with one liter of the steeped vodka
>> > and one liter of unsteeped vodka? i used 1 cup to half a .75 liter
>> > batch. (my calculations seem weak today, but that seems like much
>> > less. it's not at all sweet.)
>> >
>> > your pal,
>> > blake
>>
>> It is 1 liter of water and 1 kg of sugar (2.2 pounds) cooked together for
>> 3-4 minutes. That is the syrup for 1 liter of alcohol soaked peels of 10
>> lemons. We can buy 95% pure alcohol at the supermarket and that's what we
>> use. I think the closest thing in the US in Everclear?
>>
>>
>
>Yep, and you can't buy Everclear in supermarkets in the U.S. We have a
>patchwork of mostlyh retarded laws regarding alcohol here. In some
>states beer and wine can be purchased at a supermarket and all the other
>stuff is available in full liquor stores, sometimes state owned as is
>the case in New Hampshire.
>
>At least here in RI the only place you can buy beer, wine and spirits is
>at a liquor store and they just got permission to make Sunday sales a
>couple years ago.
>
>Then of course you have dinkly little dry towns here. One that comes
>immediately to mind is Barrignton, RI otherwise known as Borington.
>
>On either end of the town (Less then 3 miles between them in fact) are
>liquor stores in East Providence and Warren.
>
>Don't even get me started on the OTHER prohibition. That one just makes
>no sense to me at all.

the big question is, if they legalize pot, will you be able to buy it
on sunday? it might make you more receptive to that warm, gooey
christian feeling.

your pal,
blake

"blake murphy" > wrote in message
news


> the big question is, if they legalize pot, will you be able to buy it
> on sunday? it might make you more receptive to that warm, gooey
> christian feeling.
>
> your pal,
> blake


It will be serving at the offering. Selected cities at first, of course.
Dee Dee