Discussion in 'Adventure, Hiking, Backpacking and Travel' started by Bozho, Jun 2, 2019.
True, but it doesn't need any gas. It runs on Rakia, of which I have plenty
I’m just getting caught up on your adventures, but so far gorgeous views, great trips reports, and of course awesome taste in gear. Thanks for posting.
Thanks, I am glad you like it!
There will be much more once this is over
We call those a discata here in the states and they are great to cook on. There is the commercially available Skottle that a lot of guys pick up. It's too spendy for me. I've been keeping my eyes peeled for an old field disc sitting somewhere I could liberate a few discs from and make my own.
It is made from a disc similar to these ones :
They are very cheap here and sometimes can be found for less than one $.
Yep! I can't find any used around here because this isn't really a farming community. The new ones are nearly $40 by the time you pay shipping...
Wow, that's a lot! I hope you find something used as cooking in that thing is a joy and the food tastes amazing.
This is how we make it
It starts from more than 60% and when it reaches 40% it goes in for another turn, to reach a higher alcohol %.
Here is the second turn, more than 60% at the beginning and the measuring device has fallen deep down as it measures up to 60%.
The total result is around 30 liters of strong alcohol. I will make it around 42% with distilled water.
This still is great - when the Rakia gets 40%, for the second turn you just shut a valve and it gets brewed again. When you release the valve, it starts to leak again at a higher %.
With older stills you needed to collect the weak stuff and pour in in the still at another time. This newer stuff saves a lot of time.
MTB + dirt roads = escape from Babylon
I am in love with this bike and its large cassette. I have never been able to climb such steep hills as I can do now.
26-36 in front and 11-42 in the rear.
Summer is here!
I love the 3 HM.