Don't know about anyone else but the holidays are rapidly approaching and right about now I'm brewing myself a batch of raisin jack for the holiday season.
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Don't know about anyone else but the holidays are rapidly approaching and right about now I'm brewing myself a batch of raisin jack for the holiday season.
And that is done, HOW?
Sounds good by the way.
Look here. Takes a while.
Often brewed in large plastic bags stored under a prison bunk, where it's known as Pruno. Tastes like hell, but it gets the job done.
Carlo, how would you know such things?Quote:
Originally Posted by KJ6BSO
You wanna sleep wit da fishes?Quote:
Originally Posted by W5GA
Um, I heard about it on TV. Yeah, that's it, TV...Quote:
Originally Posted by W5GA
Seriously, I've never been in the joint myself but it's something I've heard about and tried once when a friend of mine who was into home brewing decided to make a batch himself just to see what the stuff is like. Of course, there was none of that sissy "aging in a barrel" stuff, he wanted to see how it tasted the way cons drank it--that is, as soon as possible. The result tasted like paint remover but it sure did do the job--must have been at least 20% alcohol.
The homeless tramps in Yuma made that in 5 gallon plastic buckets that were set into a hole in the ground. Horrible chit.
What does jack say when you're raisin' him?
Did time up in sing-sing did we?Quote:
Originally Posted by n2ize
Might as well brew up a batch of pruno as well. Just need ketchup packets and other stuffs...Popular this time of year over at Folsum and Pelican Bay
So far the stuff is pretty good. It has a more of a "wine-like" taste this year and it has an awesome kick.
So does Vitalis.Quote:
Originally Posted by n2ize
Or Sterno.Quote:
Originally Posted by W3MIV
Don't forget the loaf of white bread.Quote:
Originally Posted by KJ6BSO
That like Jerry Curl for White folk.Quote:
Originally Posted by W3MIV
I dunno. Never tasted Jerry Curl.Quote:
Originally Posted by KG4CGC
Have you tasted Vitalis?Quote:
Originally Posted by W3MIV
Wait ...wut?
No No NO! You don't drink it!
"As Dirk opened the door, the gym spit at him the smell of men's sweat and Vitalis."
Do they still make Vitalis and, if so, who the fork uses it?
The Fonz.Quote:
Originally Posted by KJ6BSO
Yup.Quote:
Originally Posted by KJ6BSO
Click HERE for that greasy goodness!
Naw... da Fonz uses old fashioned greasy kid stuff. Vitalis was not greasy. Vitalis was for the man who liked the dry look. And in those "good ol' years" chicks really dug guys who sported the long haired dry look, shaved with Noxema shave cream and smoked Tiparillo's.Quote:
Originally Posted by W3MIV
Don't forget to use some Hi Karate after shave. Cool chicks dug guys who wore Hi Karate.
Those were the days when it was cool for a guy to tell people that he is the sort of man who READS Playboy.
Nobody believed it then. And they still don't.Quote:
Originally Posted by n2ize
I only read it for the pictures.Quote:
Originally Posted by n2ize
With all the porn anyone could ever want to see on the internet, it's more believable now.Quote:
Originally Posted by W3MIV
So, John, what was the recipe you used? I assume it wasn't the prison-stock recipe, since I've heard Pruno tastes like a Vomit-flavored wine cooler.
This is not "Pruno" which is basically anything goes, i.e. syrupy fruit, ketchup, vegetables, etc. This is "Raisin Jack". I start off with 5 or 6 boxed (or bags) of raisins... sometimes I use even more.. I dump them in a huge pot of boiling hot water and let it cook slowly for an hour or two. Then I let it cool. Once it's cool I dump it into a 5 gallon plastic water cooler jug.. Then I add some warm water and dump in as much white sugar as I can, a bag or two and I add several packets of Fliechman's baking yiest. I shake the whole mess to try and dissolve as much of the sugar as I can and to mix and disperse the yeast among the raisins. Then I top the jug off with warm water to a few inches from the top. After that I plug the top of the jug with a large rubber stopper which has a tube in the middle and an airtight seal between the jug, the stopper and the hose. The other end of the hose is submerged in a jar of water. As it ferments you'll see bubbles coming from the end of the tube. When the fermentation is really going full blast it bubbles like mad. I sometimes shake it a bit but not until the bubbles have pretty much stopped. When the bubbling stops the fermentation is done. At that point I shake it to chase out as much dissolved CO2 as I can. I consider it "ready to drink" at that point. Usually I run it through a strainer, but if you don;t mind peices of fermented raisin you can drink it unfiltered.Quote:
Originally Posted by KC2UGV
The recipe is anything but exact. Sometimes I use more sugar, less raisins, sometimes less sugar more raisins, sometime more of both. Often I'll make 2 5 gallon jugs of the stuff but sometimes only one depending on the amount of ingredients I have.
Note... some people put it into barrels at this point and age it for a few months. I don't have time for that. But anyone cares to try it and let me know how it comes out.
One year I made it without the raisins, in which case I named it "jack". I just used sugar, water, and yeast. It tasted nasty. The raisins give it some body and a sweeter and more fruity taste. I have heard of people putting other fruits into it, i.e. ornanges, orange peel, lemon, berries, peaches, etc. But then its more like "pruno". It;s all a matter of preference and taste. I always wondered what the stuff would taste like distilled.
I mainly do it because it;s become a yearly tradition for me. We started it for the first time when i was in high school. So I decided to keep it going. Otherwise I could just as well go out and buy a few bottles of wine, or a bottle of rum, gin, etc.