I have to chime in as another with a wife who supports such things. Without DW, I would not be the owner of a firearm. She was the one who wanted to go hunting.

If I could only get her to run foredeck and bodysurf, I'd be all set.

"...Course, if you had dunked your feet into the "beer," added some sugar, and waited a week, you might have had something..."



I am yet to find anything that will gross me out, but that comes close

I'm with you on that being a bit much for my stomach, but the idea might work. I recall reading a blog or zine article about using a dirty sock to make prison hooch, because yeast is generally forbdden in prison.

I'm also not saying I've made, had or want to try prison hooch. However, should I ever find myself incarcerated, it could be good to know how to make it.

The "more ammo" I can believe.
It's the bigger boat line that made no sense. But once explained that she's crewing the too-small boat then the story starts to become more reasonable.

My wife was all over y2k preps and preparedness supplies for y2k which just extrapolates into continued awareness and preparedness in these uncertain times.

So- there ARE some good ones out there. I have one too.

If a girl can handle a SIG P239, then that is certainly within the realm of possibility.

Jeanette Isabelle

Here ya go. Mr Google does it again...

Prison booze

Another: http://www.thesneeze.com/mt-archives/000373.php

If anyone ever has need or want to make such a thing, I'd recommend (based on my experiences in hombrewing) adding some spice(s) to it. Hops added to beer makes it both bitter and palatable. Spices added to somethign like this could do the same, but I'm not about to experiment and find the right combination.

Maybe this should be a whole new thread...

Essentially Gin is just Vodka with herbs and aromatics and such added during the process.

Back to the issue of water purification I did some reading on Pasteurization and using milk as a baseline example you get a Log 5 (I think) kill rate by going 161F for 10 to 15 seconds. Plus I hear that there are nastier more heat resistant bugs in milk potentially than in water.

Super Pasteurized Milk is heated to 250F for a fraction of a second...that should tell you that time doesn't matter.

I suppose that one could dry beer in the oven as one does jerky. The resulting powder-paste-gurry could be rehydrated at need, and carbonated by adding an alka-seltzer tablet, and realcoholed by adding an appropriate amount of vodka or everclear. Or we could ask the candy makers to produce beer-flavored fizzies (http://www.candydirect.com/novelty/Fizzies-Root-Beer.html).
This fluid might be offensive to connoisseurs, but the worst beer I ever had was wonderful. Probably stems from growing up drinking Ballantine in squatty little brown bottles. The old man opened one once, took a drink,, and looked puzzled. Took another drink and then held the bottle up to the light to see if there was an explanation for the off-taste. He found a three inch cigar but floating in the pale ale. Point is, it took two slurps to figure out that something was amiss.