"George.com" wrote in message
...

"enigma" wrote in message
...
"George.com" wrote in
:

I checked the gravity this afternoon &b this evening. The 2
wild/cultured yeast batches were about 1.40 and the wild yeast
about the same. That should be enough sugar to continue the
fermentation for a wee while. The wild yeast batch has started
bubbling away today quite quickly. I will monitor its progress
over the next few days. One jug of wild/cultured yeast has
started fermenting again after I pitched in some extra yeast,
the other jug has not gotten started yet. The jug of sulphited &
cultured yeast has not started fermenting yet but I only yeasted
last night. Given the gravity, the problem may have been with
the yeast.

what are your fermenting temperatures?

I should have checked the gravity on the sunday but only buying
a hydrometer on Monday kind of made that difficult. On well.
Maybe the 'close enough' rule of thumb is a little bit arbitary
eh.

i hope you bought more than *one* hydrometer. they break very
easily & usually exactly when you really *need* one.

temperature is roughly room temperature. We have been having shitey muggy
weather of around 27-30 but with high humidity. That may be something to
do with the yeast being lazy. Who knows. The muggy weather is due to blow
away tomorrow onward & become sunny again. Will see if that makes a
difference. I the interim I have added some more yeast tonight. If nothing
again I will give it a good stir in a day or 2, maybe invert the bottle a
few times. Gravity is reading around 140 for all 4 bottles so no lack of
sugar. The hydrometer is not duff as it read 1000 in a bottle of tap
water.

re yeasted the cider 18 hours ago and it is bubbling away nicely. The wank
muggy weather has blown away for cooler temperatures. Wonder if the two
incidents are somehow connected or just coincidence.

rob

"Charlie" wrote in message
...
On Mon, 9 Feb 2009 23:21:59 +1300, "George.com"
wrote:

Any of yous tried making cider before?

This weekend just gone I got about making up some cider. 3 days of work
yielded 22 litres. An interesting experience but one I am going to have to
stream line if I do it next time around.

The apples were free, scavenged from a few trees round the neighbourhood.

Cleaning them was no problem, dunking in a big tub.

Cutting them up and cutting out the odd bad bit or bug was laborious. I
did
have some help at one stage which speeded things up a bit.

Shredding the apple pieces in a kitchen whizz was also time consuming. Its
gets easier the longer you go on. But. If done every year I reckon I will
have to make some sort of apple scratterer.

Check this, Rob.

http://forum.northernbrewer.com/view...hp?f=9&t=64236


yes, thanks Charlie, I had a shufti through that. I have been reading the
threads for the past couple weeks after you pointed it out. The cider has
boomed this last week following a spell of cooler weather. Amazing the
difference humidity made to stalling the fermentation. The airlocks are just
starting to slow down. I am planning on laying down another batch this
weekend. I have streamlined the process a little and made some improvements
to the pressing process so that should go better.

This thread had me ****ing myself laughing
http://forum.northernbrewer.com/view...t=wife+kill+me

Well worth the read. A guys attempt to clean up a home brew spill on some
new carpet whilst his wife is away. Some highlights but some bloody funny
humour in the thread.

"It sounds to me like a good steam cleaning is in order."
"Oh, He's gonna get steam cleaned all right!"
"Dude...Are you alive? Did you wife kill you?"
"If we don't hear something soon, I guess I'll drive down to Maryland in the
spring and look over the brewing equipment at the yard sale she is having!"
"Long story short, he had NO IDEA what I was talking about. He wasn't the
guy I talked to on the phone. Apparently the dude on the phone wasn't the
owner of this fine carpet cleaning establishment, but the dude in my
house... yep, he was. To answer the questions, no friends, he did not think
it was cool for me to pay him a discounted price for homebrew, and he did
not appreciate what his employee had agreed to at all."
"Crap. So I ask him how much he wants for this job, and he wants $100.
Double crap. Well, I decided that I didn't want to pay that much, and he was
none too happy about having to drag his equipment out of my basement after
that."
"Well I got the first view of your post on that fateful night, and I admit,
I snorked a bit at your misfortune... So the following day, as I was
bottling multiple batches.Karma came in and gave me a little o this:"

In article , Charlie wrote:

On Tue, 10 Feb 2009 22:50:05 -0800, Billy
wrote:


Cider is like wine in that different sweetnesses do different jobs.
Dry cider is good with a meal that would take a white wine. Sweet cider
will go with desserts and sipping wit' your homies, and cidre bouche
(sparkling) is for special occassions. Like when you are out with your
sweety.

Ok. Dry is easy. We just bottled the first batch and the sampling
was very good. Lovey, who is no great tippler, pronounced it quite
good and will have no problem enjoying.

For a sweet, when/how do you backsweeten without restarting
fermention?

And......how do you do sparkling, or rather when? Do you bottle after
primary? Do you add more juice or sugar to your primary fermented and
bottle to continue fermentation/carbonation in bottle?

You get the jist of my questions, neh?

BTW, our first foray into fermenting cabbage (kraut), has turned out
great. Homedone kraut, which I had never had, is effing wonderful and
amazingly simple! An entirely different product than the storebought
stuff!

Charlie

Yeah, but it makes your house smell funky.

Anyway, have you seen (and this seems like a silly question) the
article in Wikipedia on "Home Brewing Beer",
http://en.wikipedia.org/wiki/Homebrewing_beer ?

Under Packaging (?):
Packaging
Another fermentation vessel with fermentation lock, used for the second
fermentation

Once the secondary fermentation is finished, the beer is ready for
carbonation. There are two methods of carbonation. The first method does
not require much capital expenditure per batch but is more time
consuming. About 3/4 cup of corn sugar (dextrose) or other fermentable
sugar is added to the beer, which is then transferred to bottles and
then capped, or placed in a keg. The fermentation of the priming sugar
in the closed container by left-over yeast suspended in the beer creates
carbon dioxide which then dissolves into the beer. This takes 1-2 weeks.
The second method involves pressurizing carbon dioxide into the beer
into a special type of keg - either a Cornelius keg, the kind used in
restaurants for soda storage, or a pressure barrel. Canisters of carbon
dioxide, or soda chargers, can be released into the pressure barrel
directly. The carbonation process then occurs almost instantaneously.

und so weiter,
--

Billy
Kleptocrats Behind Bars
http://news.bbc.co.uk/2/hi/middle_east/7843430.stm
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net

"Billy" wrote in message
...
In article , Charlie wrote:

On Tue, 10 Feb 2009 22:50:05 -0800, Billy
wrote:


Cider is like wine in that different sweetnesses do different jobs.
Dry cider is good with a meal that would take a white wine. Sweet cider
will go with desserts and sipping wit' your homies, and cidre bouche
(sparkling) is for special occassions. Like when you are out with your
sweety.

Ok. Dry is easy. We just bottled the first batch and the sampling
was very good. Lovey, who is no great tippler, pronounced it quite
good and will have no problem enjoying.

For a sweet, when/how do you backsweeten without restarting
fermention?

And......how do you do sparkling, or rather when? Do you bottle after
primary? Do you add more juice or sugar to your primary fermented and
bottle to continue fermentation/carbonation in bottle?

You get the jist of my questions, neh?

BTW, our first foray into fermenting cabbage (kraut), has turned out
great. Homedone kraut, which I had never had, is effing wonderful and
amazingly simple! An entirely different product than the storebought
stuff!

Charlie

Yeah, but it makes your house smell funky.

Anyway, have you seen (and this seems like a silly question) the
article in Wikipedia on "Home Brewing Beer",
http://en.wikipedia.org/wiki/Homebrewing_beer ?

Under Packaging (?):
Packaging
Another fermentation vessel with fermentation lock, used for the second
fermentation

Once the secondary fermentation is finished, the beer is ready for
carbonation. There are two methods of carbonation. The first method does
not require much capital expenditure per batch but is more time
consuming. About 3/4 cup of corn sugar (dextrose) or other fermentable
sugar is added to the beer, which is then transferred to bottles and
then capped, or placed in a keg. The fermentation of the priming sugar
in the closed container by left-over yeast suspended in the beer creates
carbon dioxide which then dissolves into the beer. This takes 1-2 weeks.

thats the way I am looking at going.

rob

"Charlie" wrote in message
...
On Sat, 21 Feb 2009 00:17:14 +1300, "George.com"
wrote:


This thread had me ****ing myself laughing
http://forum.northernbrewer.com/view...t=wife+kill+me

Well worth the read. A guys attempt to clean up a home brew spill on some
new carpet whilst his wife is away. Some highlights but some bloody funny
humour in the thread.

"It sounds to me like a good steam cleaning is in order."
"Oh, He's gonna get steam cleaned all right!"
"Dude...Are you alive? Did you wife kill you?"
"If we don't hear something soon, I guess I'll drive down to Maryland in
the
spring and look over the brewing equipment at the yard sale she is
having!"
"Long story short, he had NO IDEA what I was talking about. He wasn't the
guy I talked to on the phone. Apparently the dude on the phone wasn't the
owner of this fine carpet cleaning establishment, but the dude in my
house... yep, he was. To answer the questions, no friends, he did not
think
it was cool for me to pay him a discounted price for homebrew, and he did
not appreciate what his employee had agreed to at all."
"Crap. So I ask him how much he wants for this job, and he wants $100.
Double crap. Well, I decided that I didn't want to pay that much, and he
was
none too happy about having to drag his equipment out of my basement after
that."
"Well I got the first view of your post on that fateful night, and I
admit,
I snorked a bit at your misfortune... So the following day, as I was
bottling multiple batches.Karma came in and gave me a little o this:"


OMG.......thanks for the headsup. Younger son and I laughed our asses
off reading this thread. Great humor, some really funny guys and I
totally understand their sentiments ;-)

Thanks for making an otherwise dull day full of laughter.

that guy thinks he has problems. Sarcastic cackle.

I am making my second batch of cider this weekend.

1/2 the apples were harvested Monday and have been sitting softening a few
days. They were cut friday night. No problems.

The second 1/2 were scrumped off a neighbours tree in exchange for a regular
supply of tomatos, some corn other veges etc. They are at home now. Thats no
problem.

Mulching the first batch was not so bad. A couple of interuptions through
the day slowed things down but they got done.

An old plastic chopping board got cut down to use as the press plate on my
apple jig. It works better than the wooden board, as it won't suck up juice.
2 plastic boards will be better. An old spare I have will be cut to size
tomorrow.

So, all ok there eh. Yup, good and fine you say. Snort.

Bloody press frame broke AGAIN. 4th time. The wood cost be stuff all. The
nails and screws and gangnails must be a small fortune. Once again I bodged
it back in to place for some pressing. Next time it goes it will be done for
I think.

Mate lent me a fermenting bucket. Cool.

Drove round to pick it up. Stopped at intersection. 4 wheel drive ute ahead
of me. He pulls off, I follow, he jams on breaks, I go in to his arse. Him,
ok, metal chassis. Me, not ok. Dent in front panel and fold in bonnet.
Company car. *$^&#*#&*$*$((*$**$(*(*()(()$(*()*())@@)@+@+_$*(&* (~_

Get round to mates place. Heres the bucket. Can't find lid though. Search
again. No lid. Shite. Will have to go and see if I can buy one on monday.

juiced about 12 litres of juice. Put in bucket. Sulphited. Put towel across
top to cover and will juice more tomorrow. Can comes inside. Jump on
freezer. Jumps of freezer into fermenting barrell. Towel soaked with apple
juice. Juice on floor. 1o litres left now.

Give me beer on carpet anyday.

rob

am now making tomato sauce. Hope thats turns out better.

"George.com" wrote in message
...

"Charlie" wrote in message
...
On Sat, 21 Feb 2009 00:17:14 +1300, "George.com"
wrote:


This thread had me ****ing myself laughing
http://forum.northernbrewer.com/view...t=wife+kill+me

Well worth the read. A guys attempt to clean up a home brew spill on some
new carpet whilst his wife is away. Some highlights but some bloody funny
humour in the thread.

"It sounds to me like a good steam cleaning is in order."
"Oh, He's gonna get steam cleaned all right!"
"Dude...Are you alive? Did you wife kill you?"
"If we don't hear something soon, I guess I'll drive down to Maryland in
the
spring and look over the brewing equipment at the yard sale she is
having!"
"Long story short, he had NO IDEA what I was talking about. He wasn't the
guy I talked to on the phone. Apparently the dude on the phone wasn't the
owner of this fine carpet cleaning establishment, but the dude in my
house... yep, he was. To answer the questions, no friends, he did not
think
it was cool for me to pay him a discounted price for homebrew, and he did
not appreciate what his employee had agreed to at all."
"Crap. So I ask him how much he wants for this job, and he wants $100.
Double crap. Well, I decided that I didn't want to pay that much, and he
was
none too happy about having to drag his equipment out of my basement
after
that."
"Well I got the first view of your post on that fateful night, and I
admit,
I snorked a bit at your misfortune... So the following day, as I was
bottling multiple batches.Karma came in and gave me a little o this:"


OMG.......thanks for the headsup. Younger son and I laughed our asses
off reading this thread. Great humor, some really funny guys and I
totally understand their sentiments ;-)

Thanks for making an otherwise dull day full of laughter.

that guy thinks he has problems. Sarcastic cackle.

I am making my second batch of cider this weekend.

1/2 the apples were harvested Monday and have been sitting softening a few
days. They were cut friday night. No problems.

The second 1/2 were scrumped off a neighbours tree in exchange for a
regular supply of tomatos, some corn other veges etc. They are at home
now. Thats no problem.

Mulching the first batch was not so bad. A couple of interuptions through
the day slowed things down but they got done.

An old plastic chopping board got cut down to use as the press plate on my
apple jig. It works better than the wooden board, as it won't suck up
juice. 2 plastic boards will be better. An old spare I have will be cut to
size tomorrow.

So, all ok there eh. Yup, good and fine you say. Snort.

Bloody press frame broke AGAIN. 4th time. The wood cost be stuff all. The
nails and screws and gangnails must be a small fortune. Once again I
bodged it back in to place for some pressing. Next time it goes it will be
done for I think.

Mate lent me a fermenting bucket. Cool.

Drove round to pick it up. Stopped at intersection. 4 wheel drive ute
ahead of me. He pulls off, I follow, he jams on breaks, I go in to his
arse. Him, ok, metal chassis. Me, not ok. Dent in front panel and fold in
bonnet. Company car. *$^&#*#&*$*$((*$**$(*(*()(()$(*()*())@@)@+@+_$*(&* (~_

Get round to mates place. Heres the bucket. Can't find lid though. Search
again. No lid. Shite. Will have to go and see if I can buy one on monday.

juiced about 12 litres of juice. Put in bucket. Sulphited. Put towel
across top to cover and will juice more tomorrow. Can comes inside. Jump
on freezer. Jumps of freezer into fermenting barrell. Towel soaked with
apple juice. Juice on floor. 10 litres left now.

sorry, that should read "cat came inside"" not "can came inside"

no, sorry, that should be "*!%*&%#@ cat came inside"

cat? no where to be found, luckily for him.

rob

In article , Charlie wrote:

On Fri, 20 Feb 2009 21:47:57 -0800, Billy
wrote:


Yeah, but it makes your house smell funky.

Yeah, well, *I* make my house smell funky.

The kraut is in the garage.


Anyway, have you seen (and this seems like a silly question) the
article in Wikipedia on "Home Brewing Beer",
http://en.wikipedia.org/wiki/Homebrewing_beer ?

Under Packaging (?):
Packaging
Another fermentation vessel with fermentation lock, used for the second
fermentation

Once the secondary fermentation is finished, the beer is ready for
carbonation. There are two methods of carbonation. The first method does
not require much capital expenditure per batch but is more time
consuming. About 3/4 cup of corn sugar (dextrose) or other fermentable
sugar is added to the beer, which is then transferred to bottles and
then capped, or placed in a keg. The fermentation of the priming sugar
in the closed container by left-over yeast suspended in the beer creates
carbon dioxide which then dissolves into the beer. This takes 1-2 weeks.
The second method involves pressurizing carbon dioxide into the beer
into a special type of keg - either a Cornelius keg, the kind used in
restaurants for soda storage, or a pressure barrel. Canisters of carbon
dioxide, or soda chargers, can be released into the pressure barrel
directly. The carbonation process then occurs almost instantaneously.

Hmmm.....your question appears to not be silly in that I had *not*
read this wiki reference, and was suffering indecision with too many
options for carbonation and was being lazy and asking one who has much
experience with things fermentable in order that I could escape
responsibility for my own decisions. Your rap upon me noggin prompted
me to do further research and come to a reasonable conclusion and
calculation of what is needed.
I wish it was as easy to rap myself on the head (sigh).

und so weiter,

und ich danke Ihnen

Du bist damit formale, Junger. Ich glaube das wir konnen sich duzen, Ja?
--

Billy
Democrat and Republican Leaders Behind Bars
http://news.bbc.co.uk/2/hi/middle_east/7843430.stm
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net

"Charlie" wrote in message
...
On Sat, 21 Feb 2009 23:58:18 +1300, "George.com"
wrote:


that guy thinks he has problems. Sarcastic cackle.

I am making my second batch of cider this weekend.

1/2 the apples were harvested Monday and have been sitting softening a few
days. They were cut friday night. No problems.

The second 1/2 were scrumped off a neighbours tree in exchange for a
regular
supply of tomatos, some corn other veges etc. They are at home now. Thats
no
problem.

Mulching the first batch was not so bad. A couple of interuptions through
the day slowed things down but they got done.

An old plastic chopping board got cut down to use as the press plate on my
apple jig. It works better than the wooden board, as it won't suck up
juice.
2 plastic boards will be better. An old spare I have will be cut to size
tomorrow.

So, all ok there eh. Yup, good and fine you say. Snort.

Bloody press frame broke AGAIN. 4th time. The wood cost be stuff all. The
nails and screws and gangnails must be a small fortune. Once again I
bodged
it back in to place for some pressing. Next time it goes it will be done
for
I think.

Mate lent me a fermenting bucket. Cool.

Drove round to pick it up. Stopped at intersection. 4 wheel drive ute
ahead
of me. He pulls off, I follow, he jams on breaks, I go in to his arse.
Him,
ok, metal chassis. Me, not ok. Dent in front panel and fold in bonnet.
Company car. *$^&#*#&*$*$((*$**$(*(*()(()$(*()*())@@)@+@+_$*(&* (~_

Get round to mates place. Heres the bucket. Can't find lid though. Search
again. No lid. Shite. Will have to go and see if I can buy one on monday.

juiced about 12 litres of juice. Put in bucket. Sulphited. Put towel
across
top to cover and will juice more tomorrow. Can comes inside. Jump on
freezer. Jumps of freezer into fermenting barrell. Towel soaked with apple
juice. Juice on floor. 1o litres left now.

Give me beer on carpet anyday.

rob

am now making tomato sauce. Hope thats turns out better.


Oh Lord, sorry mate......your misfortune has been my merriment!!

Company car sucks too. Been there also. Company business, of course,
with a side trip.


Boss "How did you dent the car, George?"
George "um, er, making cider, us Boss".
Boss "Do you want to keep your job?"


Many times my "latest project" has caused similar consternation and
effups, Glad to see you are already on the road to upgrades and
improvements.

You have a cat named "*!%*&%#@ cat" also!

The sumbitch cat that runs this household last summer managed to jump
off the fence into a half full bucket of old cooking oil (that Lovey
had several times reminded me to get rid of the week prior) and then
"*!%*&%#@ cat" ran in the effing house and dripped that shit
everywhere.

I had never given a cat a bath before and "*!%*&%#@ cat" had never had
one either.

Sigh......whadda ya do. ;-)


Did I also mention whilst cleaning up last night I stuffed the kitchen
whizz. Put the mixing bowl in a hot wash in the dish washer. ******* think
came out warped.

Wife wasn't impressed. On way home from store this morning, having bought
replacement, she asked me how many I had stuffed that way. Only 2 I told
her. Asked her how many ipods she had broken (2 or 3 is the answer). In as
many words got told where to go. Spent morning outside chopping apples. Used
new kitchen whizz this afternoon, much better than old one. heaps faster and
quieter. Decided buggering old whizz had some advantages.

Tomorrow, go and try and buy bucket for fermenting barrell and stop by panel
beater for quote.

Probably about $50 per litre of cider thus far.

rob

In article ,
"George.com" wrote:

Tomorrow, go and try and buy bucket for fermenting barrell

Food grade of course.
--

Billy
Democrat and Republican Leaders Behind Bars
http://news.bbc.co.uk/2/hi/middle_east/7843430.stm
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net

In article , Charlie wrote:

On Sun, 22 Feb 2009 00:37:23 -0800, Billy
wrote:

In article , Charlie wrote:

On Fri, 20 Feb 2009 21:47:57 -0800, Billy
wrote:


Yeah, but it makes your house smell funky.

Yeah, well, *I* make my house smell funky.

The kraut is in the garage.


Anyway, have you seen (and this seems like a silly question) the
article in Wikipedia on "Home Brewing Beer",
http://en.wikipedia.org/wiki/Homebrewing_beer ?

Under Packaging (?):
Packaging
Another fermentation vessel with fermentation lock, used for the second
fermentation

Once the secondary fermentation is finished, the beer is ready for
carbonation. There are two methods of carbonation. The first method does
not require much capital expenditure per batch but is more time
consuming. About 3/4 cup of corn sugar (dextrose) or other fermentable
sugar is added to the beer, which is then transferred to bottles and
then capped, or placed in a keg. The fermentation of the priming sugar
in the closed container by left-over yeast suspended in the beer creates
carbon dioxide which then dissolves into the beer. This takes 1-2 weeks.
The second method involves pressurizing carbon dioxide into the beer
into a special type of keg - either a Cornelius keg, the kind used in
restaurants for soda storage, or a pressure barrel. Canisters of carbon
dioxide, or soda chargers, can be released into the pressure barrel
directly. The carbonation process then occurs almost instantaneously.

Hmmm.....your question appears to not be silly in that I had *not*
read this wiki reference, and was suffering indecision with too many
options for carbonation and was being lazy and asking one who has much
experience with things fermentable in order that I could escape
responsibility for my own decisions. Your rap upon me noggin prompted
me to do further research and come to a reasonable conclusion and
calculation of what is needed.
I wish it was as easy to rap myself on the head (sigh).

Hmmm.......too old to raise yer arms that high?


und so weiter,

und ich danke Ihnen

Du bist damit formale, Junger. Ich glaube das wir konnen sich duzen, Ja?

Ich wurde eines besseren belehrt zu respektieren meine Ältesten.
Ich werde glücklich sein zu ändern, dass Sie alte Ziege.
Huh?!! Wen ist eine alte Ziege? Hinter dem Holzschuppen Kind.

Charlie

"Die ältesten Bäume tragen oft die süßesten Früchte." ;-)
-- German Proverb
Naturlick, das stimmt.
--

Billy
Democrat and Republican Leaders Behind Bars
http://news.bbc.co.uk/2/hi/middle_east/7843430.stm
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net

"Charlie" wrote in message
...
On Sun, 22 Feb 2009 22:19:57 +1300, "George.com"
wrote:


Did I also mention whilst cleaning up last night I stuffed the kitchen
whizz. Put the mixing bowl in a hot wash in the dish washer. ******* think
came out warped.

Wife wasn't impressed. On way home from store this morning, having bought
replacement, she asked me how many I had stuffed that way. Only 2 I told
her. Asked her how many ipods she had broken (2 or 3 is the answer). In as
many words got told where to go.

Good lord, man........what a rookie move. You've gotta pay for this,
you know.

Spent morning outside chopping apples.

Spent or.....sent?

Used
new kitchen whizz this afternoon, much better than old one. heaps faster
and
quieter. Decided buggering old whizz had some advantages.

Ahhhh, nothing like a good whizz.....

Tomorrow, go and try and buy bucket for fermenting barrell and stop by
panel
beater for quote.

Oh shit, this means another talk with the Boss!!

Probably about $50 per litre of cider thus far.

man, you're on a roll with this project. Been there, done that and
really getting laughs from your troubles.

laughs? snort.

rob

"Billy" wrote in message
...
In article ,
"George.com" wrote:

Tomorrow, go and try and buy bucket for fermenting barrell

Food grade of course.

yes, $9. Mate owes me $9 and the cost of the panel beating.

rob

"George.com" wrote in message
...

"Charlie" wrote in message
...
On Sun, 22 Feb 2009 22:19:57 +1300, "George.com"
wrote:


Did I also mention whilst cleaning up last night I stuffed the kitchen
whizz. Put the mixing bowl in a hot wash in the dish washer. *******
think
came out warped.

Wife wasn't impressed. On way home from store this morning, having bought
replacement, she asked me how many I had stuffed that way. Only 2 I told
her. Asked her how many ipods she had broken (2 or 3 is the answer). In
as
many words got told where to go.

Good lord, man........what a rookie move. You've gotta pay for this,
you know.

Spent morning outside chopping apples.

Spent or.....sent?

Used
new kitchen whizz this afternoon, much better than old one. heaps faster
and
quieter. Decided buggering old whizz had some advantages.

Ahhhh, nothing like a good whizz.....

Tomorrow, go and try and buy bucket for fermenting barrell and stop by
panel
beater for quote.

Oh shit, this means another talk with the Boss!!

$500 bucks from one beater. Talk to another one tomorrow.

rob

"Charlie" wrote in message
...
On Mon, 23 Feb 2009 21:46:27 +1300, "George.com"
wrote:


"Billy" wrote in message
...
In article ,
"George.com" wrote:

Tomorrow, go and try and buy bucket for fermenting barrell

Food grade of course.

yes, $9. Mate owes me $9 and the cost of the panel beating.

rob

Damn straight, mate. It was *definitely* his fault you were where you
were when you stuck your nose up the ute's arse. Doesn't the bloody
******* realize the immediacy of a man's needs when on roundup for a
new project?

exactly, *******. Thats showed him.

rob

50 litres of cider now under way. better be nice stuff, or else

In article , Charlie wrote:

On Sun, 22 Feb 2009 16:41:06 -0800, Billy
wrote:

Huh?!! Wen ist eine alte Ziege? Hinter dem Holzschuppen Kind.


Ha! Sie denken, Sie haben genug poop links zu geben, um mir eine gute
Tracht Prügel, alte fart?

Wahrlich, eine schreckliche Kind.
--

Billy
Democrat and Republican Leaders Behind Bars
http://news.bbc.co.uk/2/hi/middle_east/7843430.stm
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net