The Alchemist's Shack
The rum is really starting to become nice, its very molasses forward and has a nice, oily mouthfeel
i really do think that a little honey flavor could do it some good, so im looking forward to the honey rum ive got fermenting now, though the fermentation seems to be having a bit of trouble so itll take a bit longer than usual to ferment out
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every other tg channel is posting about charlie kirk, but here at the alchemists shack we (singular) stay true to our roots (alcoholism and bootlegging)
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Step 1: acquire pears
Step 2: hit pears with sledgehammer until soft (highly recommended to add pectic enzyme)
Step 3: press out pear juice
Step 4: ferment
Step 5: get plastered
Step 2: hit pears with sledgehammer until soft (highly recommended to add pectic enzyme)
Step 3: press out pear juice
Step 4: ferment
Step 5: get plastered
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