They had previously used dry ice but had some trouble with it cracking the containers keeping it from contact with the liquid.Īnyway, it is not far-fetched that a small company could use ice extraction as opposed to distillation. It only takes a very small amount to charge one of the cylinders. We have a large cylinder of it in the office as one of the doctors uses it for cold cautery. Liquid nitrogen is not that difficult to obtain. I recognized the house and outbuildings from my visit there some 30 years ago. The orchard was featured on one of Huell Hauser's PBS segments a few years ago. The group disintegrated after a few years, although the apple orchards are still in production, and still have most of the rarer (for this area) apple trees and sell to very upscale markets and at farmer's markets. I was given a little 1/2 pint jar of the stuff which I used in a recipe for pork with apples, in which I would ordinarily have used Calvados. I can't drink alcohol at all but friends who tasted the stuff said it was extremely potent. When the fermentation had produced a certain level of alcohol, they put a steel jacketed pressure container into the liquid and charged it with liquid nitrogen which immediately acquired a casing of ice and effectively pulled 90% of the water out of the liquid which was then bottled (or rather jarred, in quart or pint jars.) They "stored" the cider in stainless steel kegs or barrels, which were simply the containers used in bars but with the tops cut off. They sold unfiltered cider, home canned applesauce and apple butter and an "under the table" more potent product.Īs a friend of one of the people from whom they were leasing the land, I got a tour of their place and a demonstration of their technique for upping the alcohol content of their "hard" cider which was also a non-licensed operation (they had a few others, all of the horticultural type ) 75-1.Back in the early 70s there was a small apple orchard/commune/producer of apple products in the Lucerne Valley that had a farmstand with many varieties of apples not commonly grown in SoCalif. Oral Sex (Funky Monkey Sex) (Wil Cambrae) Serve in small glasses and use a towel to clean up the mess Then blend until smooth and add the rest of ice cream in small scoops and blended until it looks like a funnel.
Scoop out five or six scoops of ice cream into blender, add rum and syrup. Put ice cream in the microwave for about 2 minutes until it's partially melted.4-5 oz of chocolate syrup (same as before enough to make it dark enough and taste of chocolate).4-5 oz of 10 Cane brand rum ( I don't really measure I just count to 5 or more if I want it strong ).1 1/2 gallon of vanilla ice cream (I prefer Blue Bunny brand because it comes in a plastic tub).Mix in a pitcher/punch bowl, and beware the sugar content.Tastes like you were hit with a licorice bat in the teeth.
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