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WARNING: THIS IS A GRAPHIC PHOTO OF THE TSUNAMI THAT HIT SOUTHERN CALIFORNIA LAST NIGHT
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The best California coverage I saw was on the BBC with the reporter asking beach goers what they were going to do. One family decided to drive to higher ground because the youngest daughter got scared when the reporter spoke to them, while a pair of long boarders were going to wait at the beach to see if they could catch one of the waves. Just a perfect slice of California culture.
 
11 kilos of Mirabelle plums from my brother in law's trees. Yesterday we harvested just over 10 kilos. He's on vacation so we're picking and putting them in his freezer. He and his daughter in law will make jam later. A friend is collecting all the rotting ones on the ground to ferment and distill into eau de vie. Apparently he has about 100 liters of rotting plums
so far and we've still got half the plums in the trees.
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My youngest BIL lives next door, he has 3 rental properties in the village. One renter moved out a few years ago and left two 5 gallon jugs of eau de vie-one plums, the other peach. Since the BIL doesn't drink he gave them to me. It's about 100 years worth at the rate I drink it. My oldest BIL lives across the street, his yard is full of fruit trees, which we've been picking. The 2 brothers desperately hate each other so I used the plums from one and the eau de vie from the other.20250806_165636.jpg20250807_074424.jpg
 
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Am I right in my assumption eau de vie is basically moonshine but in France most often made from fruits? Sort of like slivovice and rakija in eastern europe and the balkans?
It's fermented and distilled fruit. In addition to the pretty fruits we also collected the rotting, wasp eaten, stepped on fruit from the ground and put it in a separate, not very clean, bucket to be fermented. Plum and pear are the most common but almost any fruit with juice will work.
 
It's fermented and distilled fruit. In addition to the pretty fruits we also collected the rotting, wasp eaten, stepped on fruit from the ground and put it in a separate, not very clean, bucket to be fermented. Plum and pear are the most common but almost any fruit with juice will work.
How does it taste and what estimated ABV? sounds like a real windfall, but on reflection, I'd still mostly be drinking the beer I brewed.

On the other hand, that's a pretty cool vessel and free booze is not a bad thing. Good to have a STB, strategic booze (or beer) reserve.
 
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