Good to see you post. One of my og moonshine homies. Learned a lot from you. What I wouldn’t do for another series with George, Jessie and yourself. Stay strong brother.💪👍🥃
HA! I haven't had that in Decades. Had forgotten all about it. I'll start chasing up the ingredients. Glad to see you back. Hope you're doing OK. This is a tough time of year, but Springtime always returns.
Bigelow’s Constant Comment is the spiced tea that takes me back to the 70’s and my Grammy’s kitchen table. Black tea, orange rinds and clove are the flavor notes I remember. I have never thought about adding booze, but it sounds good. Merry Christmas, Brother Bearded! Your recipe sounds good. I haven’t even thought about Tang in 50 years, it might be close to 60 years since I have tasted it. Good to see your post!
I rember this,my mom would make this in the fall and i always wanted to know what were the ingredients,now i know some i'll have too make my owne and let my 8 yr old granddaughter make memories.
As "they" say ... "the best things in life are worth waiting for" ..... and your videos definitely qualify for that 100% !!! I to have fond memories when I was a kid (a long time ago) of this spiced tea. I'll definitely be making a batch of this and mixing with some home made Bourbon!! I look forward to your upcoming stuff.
Happy holidays & love from Belgium to you, your family and all of your followers. 🎄🧑🎄 (I just finished my *hypothetical* final apple brandy run today). 😁
Tang, I'm a Limey so I heard about it from watching The Wire. Everyone drank it as kid- to try be in NASA. Don't worry about the lack of videos. Me and a bunch can't keep up with everything we're subscribed too never mind our own lives and duties outside of RUclips anyway.
Hi I got something for you to try. I make Prickly Pear Fruit Mezcal with Blue Agave syrup and it Tastes just like the fruit. But if you collect the yeast off of the Prickly Pear Fruit it ferments at and below a Ph of 3 in under a week. I used the Yeast of Malted (Rye, Bloody butcher corn, and Oat) and the fruit flavor that comes out is bewildering. After 3 months of aging it almost tastes like fruit juice with a kicking punch. I saw an interview with you and Jessy (Still It) and it was great. You and him do put a lot of thought and consideration to others and promote positive vibes, rare. Keep it up . Any Idea how or why it works at so low Ph? The Prickly Pear yeast only will produce an ABV of 3-4 % and with the malted grain yeast it can go up to 7%. I went to make a sour mash and now its more a dunder barrel of muck With Wild yeast of Prickly Pear, Banana, small Persimmons, and Yeast from Malted Rye, Corn, Oat, 7 different Wheats, and store a bought Yellow Label Yeast (only works on grain) and i cook all grains in a step process and use a Pot still and thumper 10gal. There is something unique about the yeast from the Prickly Pear fruit, if you could try it and explain it that would be great. Tell/Prey to the Liquor Fairy's to run the still slow and low at 3-10 drips a second (does take time) but the cuts come out way more precise and flavors/esters too.
Get 20% OFF Korintje Cinnamon from Olive Nation - bit.ly/33cdUqn
Use Coupon Code *BB20* for 20% OFF your entire order!
Good to see you post.
One of my og moonshine homies.
Learned a lot from you.
What I wouldn’t do for another series with George, Jessie and yourself.
Stay strong brother.💪👍🥃
Yeah Id love that too 🙂
F-ing around with a recipe and adding nutmeg. Jon Townsends would approve.
Love that guy!
HA! I haven't had that in Decades. Had forgotten all about it. I'll start chasing up the ingredients.
Glad to see you back. Hope you're doing OK. This is a tough time of year, but Springtime always returns.
It's definitely a nostalgic drink, isn't it?
Glad to see you make some new content
Bigelow’s Constant Comment is the spiced tea that takes me back to the 70’s and my Grammy’s kitchen table. Black tea, orange rinds and clove are the flavor notes I remember. I have never thought about adding booze, but it sounds good.
Merry Christmas, Brother Bearded! Your recipe sounds good. I haven’t even thought about Tang in 50 years, it might be close to 60 years since I have tasted it.
Good to see your post!
Merry Christmas dudes.
Happy new year!
Merry Christmas to you and yours happy to see your face hopefully you give more details on vodka plus
Probably going to do another vodka plus project in the spring.
I rember this,my mom would make this in the fall and i always wanted to know what were the ingredients,now i know some i'll have too make my owne and let my 8 yr old granddaughter make memories.
As "they" say ... "the best things in life are worth waiting for" ..... and your videos definitely qualify for that 100% !!! I to have fond memories when I was a kid (a long time ago) of this spiced tea. I'll definitely be making a batch of this and mixing with some home made Bourbon!! I look forward to your upcoming stuff.
Have a great holiday. Enjoy the tea and hooch:-)
Merry Xmas B & B and family from Aussie 🎄🎄.
Merry Christmas to you too!🎄
Good to see ya back! This is a tradition at my house as well!
Glad to hear it!
Bearded, glad to see you back. Bring a child of the 50’s I remember Tang well. And instant everything else. Be well, Happy Holidays!
It’s all about the nostalgia, right?
Good to see you again. all the best for the holiday season.
Cheers, and Happy Holidays to you too!
Yeah you're back
Merry Christmas from Australia, Bearded. I like the look of that tea.
Merry Christmas, brother from Down Under:-)
Great to see you still kicking around! Happy holidays to you and yours!
Thanks so much! Happy holidays to you as well!
Merry Xmas Bearded & Mrs Bearded!
Thanks brother. You too 🌲🦌
Happy Holidays to you and you all too.
Happy Holidays to you too!
Merry Christmas brothers good to see you.
Merry Christmas to you too!
Glad to see you again..... Merry Christmas bud...
going to try this... again, Merry Christmas to you and Mrs Bearded and fam.... hope you are well.
Nice to see you again!
Hey, thanks!
Yea buddy
Happy holidays & love from Belgium to you, your family and all of your followers. 🎄🧑🎄
(I just finished my *hypothetical* final apple brandy run today). 😁
Perfect timing for the brandy😁
Merry Christmas and a Happy New Year.
Hey man glad your back! Great video as always!
Thanks man! Glad you like the video 👍
Tang, I'm a Limey so I heard about it from watching The Wire. Everyone drank it as kid- to try be in NASA.
Don't worry about the lack of videos. Me and a bunch can't keep up with everything we're subscribed too never mind our own lives and duties outside of RUclips anyway.
Good to see you again! Though watering down my alcohol just isn't for me.
Happy holidays man!
Have a great Christmas. I do wonder if that tree problem is suitable for staves, after open air seasoning/aging of course
cool recipe, I wonder if they sell tang in england, I may have to make some substitutions :)
A splash of orange juice gets close and has that fresh zing.
Keep up the good work
Great to see you back. Ok but no more videos involving Tang please 😊
Aww man... I was going to do a Tang wine, 🤣
Hi I got something for you to try. I make Prickly Pear Fruit Mezcal with Blue Agave syrup and it Tastes just like the fruit. But if you collect the yeast off of the Prickly Pear Fruit it ferments at and below a Ph of 3 in under a week. I used the Yeast of Malted (Rye, Bloody butcher corn, and Oat) and the fruit flavor that comes out is bewildering. After 3 months of aging it almost tastes like fruit juice with a kicking punch. I saw an interview with you and Jessy (Still It) and it was great. You and him do put a lot of thought and consideration to others and promote positive vibes, rare. Keep it up . Any Idea how or why it works at so low Ph? The Prickly Pear yeast only will produce an ABV of 3-4 % and with the malted grain yeast it can go up to 7%. I went to make a sour mash and now its more a dunder barrel of muck With Wild yeast of Prickly Pear, Banana, small Persimmons, and Yeast from Malted Rye, Corn, Oat, 7 different Wheats, and store a bought Yellow Label Yeast (only works on grain) and i cook all grains in a step process and use a Pot still and thumper 10gal. There is something unique about the yeast from the Prickly Pear fruit, if you could try it and explain it that would be great. Tell/Prey to the Liquor Fairy's to run the still slow and low at 3-10 drips a second (does take time) but the cuts come out way more precise and flavors/esters too.
Lazy tea recipe.😂. Merry Christmas.
Very lazy 😁
Do they even still make Tang? I remember it almost tasted like vitamin powder to me.
Man
my smile lit up like a christmass tree. But thats some serious American ingrediants you got there. Instant tea? WTF
Hahaha, I know 🤣
👋😎
Have to say it's the first time i find out an "instant tea" exists and the concept makes me unreasonably angry
I completely understand. The concept of instant mashed potatoes has the same effect on me.
May as well pour some industrial solvent into that swill, and save the good stuff for *anything* else. 😋
Just because it'll take rust off a car bumper doesn't mean it tastes bad 😎
Toddy is tea and rum, or coffee and rum, as consumed by Australian troops during the first war. That's real tea, not iced tea
We kicked the shit out of the British so we didn’t have to drink our tea hot. 😂
Thanks for the info.