Johnny Mc wrote:

Dick, have you ever posted your "Chateau de Trailer Park" recipe
here? I saw it in rec.crafts.meadmaking. If so, I am curious
what the comments were. They may run you out of town on a rail ;-)

That is the funniest recipe I have ever heard.

It can't be very good though or smooth. I was raised on Kool-Aid.
I love the green the best. It brings back memories of hot summer
days on my grandparents farm when I was a kid.

I must admit, I am tempted to make a 1 gal. batch just for the
novelty. Although, the connoisseur in of me is fighting the
temptation..... Have you actually made it, or is it just a
recipe you happened across. If you ferment at a low temp, will
that reduce the yeast taste and make it smoother. It would keep
it from getting fusel.
========

OK here it is:

GMW1066 wrote in Subject: Fast and Cheap wine
Any recipes for fast and cheap wines? Thanks.

To wit I replied:

Chateau Trailer Park (21st Century Ripple)
------------------------------------------
Mix 17-1/2 lbs of sugar into 5 gals of water at 150°F.
Dump into 5 gallon pail.
After it cools, pitch Strand's Turbo Yeast.
Cover and set air lock.
Stir vigorously daily

On the morning of the fifth day, add the proper number
of Kool-Aid packs for 5 gallons, stir vigorously, and
cover. Lemon-Lime is best because it helps mask the
yeast taste.

On the 9th day, fill a few 1 liter plastic bottles,
take them to your local skid row and distribute to
the local gentry. If nobody spits it out, you have
a winner.

For the stuff you keep, fill empty two liter soda
bottles and let them age as in let the sediment sink
to the bottom and rack. Continuing doing this until
the yeast taste is gone.

Don't worry about drinking a liter or two while waiting
for it to clear. You won't start to go blind until the
5th or 6th batch.

But it's cheap and it's fast!

Dick

"Dick Adams" wrote in message
...

Chateau Trailer Park (21st Century Ripple)
------------------------------------------
Mix 17-1/2 lbs of sugar into 5 gals of water at 150°F.
Dump into 5 gallon pail.
After it cools, pitch Strand's Turbo Yeast.
Cover and set air lock.
Stir vigorously daily


This sounds like the perfect accompaniment to Alsatian onion pie. ;-)

Brian

Brian Lundeen wrote:


"Dick Adams" wrote in message
...

Chateau Trailer Park (21st Century Ripple)
------------------------------------------
Mix 17-1/2 lbs of sugar into 5 gals of water at 150°F.
Dump into 5 gallon pail.
After it cools, pitch Strand's Turbo Yeast.
Cover and set air lock.
Stir vigorously daily


This sounds like the perfect accompaniment to Alsatian onion pie. ;-)

Brian

Or Bavarian Veal Kidney with mustard sauce

Paul E. Lehmann wrote:
Brian Lundeen wrote:
"Dick Adams" wrote:

Chateau Trailer Park (21st Century Ripple)
------------------------------------------
Mix 17-1/2 lbs of sugar into 5 gals of water at 150°F.
Dump into 5 gallon pail.
After it cools, pitch Strand's Turbo Yeast.
Cover and set air lock.
Stir vigorously daily

This sounds like the perfect accompaniment to Alsatian onion pie. ;-)

Or Bavarian Veal Kidney with mustard sauce

Excusez-moi. Kool-Aid goes best with peanut butter and jelly
sandwichs. A slice of a Vandalla onion on the sandwich would
add zest and kill what is left of the yeast taste.

But mustard sauce and kidney on a PB-n-J - no way.

What would Martha Stewart do with this?

Dick

Excusez-moi. Kool-Aid goes best with peanut butter and jelly
sandwichs. A slice of a Vandalla onion on the sandwich would
add zest and kill what is left of the yeast taste.



I must concur, It would be best served with PB&J (maybe with a few sliced
jalapeños to numb the taste buds).

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
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