In all honesty its right not even beer just. Watermelon soda with alochol in it..... Does really taste like beer but a redbull with a alcohol after taste and carbonated feel.
Beer isn't some sort of holy sacrament. I mean, it's not weed/psychedelics. Beer is just a good way to get fukt up when you have some time to kill, and Four Loko is perfect for that
Yup. Mushrooms aren't really that fun to me. They force me to examine my life and cause me to really focus on shortcomings I'm incapable of improving in six hours, so I get very unsocial and depressed/introspective. Alcohol's a simple good time, and that's why I love it. I'll trip once or twice a year because even if it's a tough experience, it's beneficial. But usually serious spiritual drugs aren't really my thing. I just like to have fun and party =P That's my honest bit here.
I decided on some green apple Joose today. Tastes like green Jolly Ranchers. lol Green apple Joose is my favorite of the bunch, even better than green apple Four Loko.
hahaha I wish. I usually just buy two cans at a time. That's plenty If I bought more than that, then I may as well get a fifth of vodka. lol
4loko was a good ass time when it had caffeine... But now, why not get an OE800? More fucked up, same price/cheaper, better taste, and you get that 40 experience Plus, if you want nasty ass sugary beer-ish stuff, you can make a nasty ass brass monkey with one
ok. Now this is fucked up.. lol. I dont often catch ellen. but fridays my last day at work, when I do real work ,, but was watching the TV and seen Ellen talking about Edrinks and shit. couldnt get to the computer hahaah but the first thing I thought of was a post here..
Well it depends where you are. Some places OE is 12% (or maybe even higher). I think it's 8% here. 4loko is USUALLY 12%, but can be very low, depending on local laws. So it depends where you live. But here, OE is more ethanol per dollar, and in my low class opinion, tastes pretty fuckin' good. Then again, if you care about getting fucked up on the cheap, you can make 5 GALLONS of "wine" in under a week for 4-10 dollars. But you need a stomach of iron, at least with my method. But it could easily be improved upon. And if you're really brave, throw it in the freezer in slightly squished/depressurized plastic water bottles, then pour off the liquid after it's as frozen as it will get, and discard the remaining ice/slush in the bottle. But be careful, freeze distillation increases higher alcohol content, while heat distillation decreases it.... You can also make a "wok still" with two pots and a wok in good ventilation. "wine" fresh out of the igloo=16-18% ABV if you let it go all the way, though if you drink it a few days early it will be a LOT easier to stomach and a lot tastier. If you freeze distill it it should be 20-30% ABV.
Yeah OE is usually 8%. I'm pretty sure it's not 12% anywhere. 7.5% in some places and 8% in other places, but never 12%. IMO, Steel Reserve(8.1%) tastes better than OE. Oh....and FUCK wine. lol That shit gives me heartburn.
Well, I'm not sure you can call this "wine", really A 12oz bottle of this shit got me very drunk, I went to bed and passed out (not deeply, was just tired anyway) for about three hours, and then threw up violently and dry heaved for like... 6 hours... one of my three worst hangovers ever, off very little liquid. plenty of alcohol, though. Was like 8 beers in one beer bottle of stomach-rape, the bottle in question was freeze distilled too. But DAYUM, does it get you trashed. And shit, you're right, no OE 12%.... I coulda sworn there was.
What kind of wine were you drinking? MD 20/20? Either way, I hate wine. It gives me hella heartburn and it's the only thing that's ever given me a hangover. I've drank half-gallons of liquor without being hungover, but a bottle of wine has made me feel like shit the next day.
20-30 apples/oranges/whatever taken over the course of several meals from college cafateria (free), 4Lb sugar from the dollar store (2.30 or so) a dollars worth of cheap ass brewers yeast from the supermarket (a dollar, duh) all chopped up and mixed together in a 5 gallon igloo. Wait 3-5 days for more or less sweet champagne, or 6-8 for HARD but strong wine. My method only uses one container/step, and only goes through a coffee filter at the end. Only done it twice and not in a position to do any of that at the moment, but if I were, I'd devise a way to end up with a product that's much easier on the stomach. It'd be really strange tasting, but a LOT easier on your stomach (no pulp and shit) if you doubled the sugar and used no fruit. But the goal at the time was to make 5 gallons of the strongest shit we could for under 5 dollars, with the university picking up the rest of the bill. Or you could use the fruit that gets thrown out by lots of stores when its still perfectly fine.
