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date: Wed, 23 Sep 2009 10:32:29 +0200,
group: uk.food+drink.misc
back
Re: Why didn't it work...
On Wed, 23 Sep 2009 08:13:03 +0200, "Tim C." wrote:
>On Tue, 22 Sep 2009 23:14:21 +0200, Martin wrote in post :
><news:4ffib5l71hl8utcgbib3sl5nmu8c9qt436@4ax.com> :
>
>> Next is distillation in a deep freeze - an old German trick. The water freezes
>> leaving the alcohol as a liquid.
>
>Isn't that how they make applejack in the USA ?
It's how they make coffee liqueur from coffee beans soaked in cheap alcohol in
Germany.
--
Martin
date: Wed, 23 Sep 2009 10:32:29 +0200
author: Martin lid
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Re: Why didn't it work...
On Wed, 23 Sep 2009 10:32:29 +0200, Martin wrote in post :
<news:17njb5d8di44ti719vp9vjo6j9rs4nolj2@4ax.com> :
> On Wed, 23 Sep 2009 08:13:03 +0200, "Tim C." wrote:
>
>>On Tue, 22 Sep 2009 23:14:21 +0200, Martin wrote in post :
>><news:4ffib5l71hl8utcgbib3sl5nmu8c9qt436@4ax.com> :
>>
>>> Next is distillation in a deep freeze - an old German trick. The water freezes
>>> leaving the alcohol as a liquid.
>>
>>Isn't that how they make applejack in the USA ?
>
> It's how they make coffee liqueur from coffee beans soaked in cheap alcohol in
> Germany.
Yuck!
--
Tim C.
date: Wed, 23 Sep 2009 10:34:13 +0200
author: Tim C.
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Re: Why didn't it work...
On Wed, 23 Sep 2009 10:34:13 +0200, "Tim C." wrote:
>On Wed, 23 Sep 2009 10:32:29 +0200, Martin wrote in post :
><news:17njb5d8di44ti719vp9vjo6j9rs4nolj2@4ax.com> :
>
>> On Wed, 23 Sep 2009 08:13:03 +0200, "Tim C." wrote:
>>
>>>On Tue, 22 Sep 2009 23:14:21 +0200, Martin wrote in post :
>>><news:4ffib5l71hl8utcgbib3sl5nmu8c9qt436@4ax.com> :
>>>
>>>> Next is distillation in a deep freeze - an old German trick. The water freezes
>>>> leaving the alcohol as a liquid.
>>>
>>>Isn't that how they make applejack in the USA ?
>>
>> It's how they make coffee liqueur from coffee beans soaked in cheap alcohol in
>> Germany.
>
>Yuck!
Not yuck, The result is better than any commercial liqueur I have ever tried.
http://www.leeners.com/liquors-cordials.html
--
Martin
date: Wed, 23 Sep 2009 14:20:11 +0200
author: Martin lid
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