 Let's pop out the chat. Hi everyone, this is Chicho and we are August 11th 2019 and we're doing a liqueur live stream. Time to go through the liqueur cabinet, go through the liqueurs. There's a couple of things I want to do. One of the things is clear out the Blackberry stuff and take a look at these guys. One of the things first thing we're going to do is actually clear out some of the Blackberries, but we're going to make new Blackberry liqueur as well as pineapple liqueur. Aside from that we are going to wait until people roll in. We'll probably start the live stream and I'm going to be recording this as well by the way. We got the camera set up. Let me show you the other angle. This is the angle that we're going to be shooting the video. This is the angle we're going to switch to once we're ready to go. I hope the volume is going to be okay. The Twitch keeps on saying it's trying to connect the chat so I don't know how slow or fast things are going right now. We're definitely going to wait until we make sure, you know what, maybe I'm going to pop out the chat again, see if it's going to do the job. What about maybe I'll connect to it. Cool, now it's on. Welsh player, how are you doing? Welcome to another live stream. Fun, people have been wanting us to do another live stream. I was planning on doing one in August, late August, early September for the liqueurs, but we went Blackberry at the beginning. Got a nice supply. Looks like you're solo here at Welsh. For some reason the connection I think it's having a hard time connecting to places, but slowly I think we're doubling up on kin eyes. How are you doing? Ciccio, how are you? Greetings from Turkey. Salutations, salutations brother. How are you doing? What's hello in Turkish? Turkish, I don't know what's hello in Turkish. Eduardo, how are you doing? Welcome, welcome. Fun, when's serious fruit picking yesterday or day before, I guess. Merhaba, merhaba, merhaba. Let me see if I can do a Turkish sign. Nasili, nasili sin, nasili sin, turkish sign, you're some words I gotta Maybe I'm pronouncing it right now, I'll have to ask my father. Spot of tea will be here later, awesome Walsh. He's working right now, oh working on a Sunday, intrepid. Things are going well, things are going well, don't get on ice. Been looking forward to doing catching up with some of the food stuff and doing a fair bit of food prep in the summer. There's one summer that we didn't do a fair bit so we ran out of our, almost ran out of our crab apple jam. So we're going to go crab apple picking probably next weekend, got some blackberries, got some apples, harvested mint, I already washed it, I'm going to have to dry. I have a pick that I'll probably post in the next few days and then once it dries we might do another video of jar and dried mint. So I'm basically getting ready for the fall and winter, night night, got any movie tips, a movie, oh movie tips, moving into a small room in an apartment about 15 minutes away and I don't know what to pack and what to give away. Tape measure is your friend. So if you have lions, how are you doing, welcome to a liqueur, live stream. The Irish will love this. Take a tape measure and measure out your furniture. Make sure whatever you want to keep is going to fit in the space that you have now. If you need moving boxes, go to a liquor store, grocery store and ask them for boxes before they pack them all up. Moving test man, I've done so many moving moves, get in shape, when you lift stuff up, lift with your legs, tuck in your tummy, your belly button to your core, right. Make sure you're solid. Rip, John, Nova, how are you doing, hey, wow, Chichou, heading back to school for senior year in a few days. Any tips for starting off the year? Stay on top of it right away, man, right. If there's, yeah, a few tips, if there's people that were directing you down the wrong path last year, be a little bit more distant from them. Stay on top of the mathematics and any sciences that you're taking. If you're inclined to work with people, start testing out different people to see if they're okay with working together, right. Hey, Chichou, Hannah, how are you doing, today is a religious fast day for me. Your voice brings me great comfort, thank you, my pleasure, Hannah. The topic is not a religious fast thing though, I'm going to head up to the liquor cabinet. Fringe channel, hi, Chichou, I'm glad to see you here, I'm new on Twitch and I really wanted to see you live instead of just YouTube. Looking forward to liquor, awesome man, glad to have you here and thank you for doing a little transition over here, Fringe channel. I don't know if we're going to load up this video on YouTube. Right now I've, the last video I tried to load up, it's not processing, I've done it like six times now for some reason, it's like three and a half hour video. But I think it's just a hiccup in BitShoot, I've had this happen before but not so long. So I'm going to try to load that one up again, the previous video. I will definitely load this video, the live stream version anyway, on BitShoot. If BitShoot's not going to be showing hiccups, I'll load it on YouTube as well. So what I'm going to do is I'm going to load up the edited version on YouTube for sure. So here, let me show you the angle, this is the angle we're going to use. And this is the angle that the HD camera is seeing as well. The camera live is this one and the HD camera is over here a little bit further back. So I'm going to try to manage it, I got the mic set up here. And this is the angle that we're using right now. I posted a pic on Gap, Mines and Twitter just to show you guys what the setup is like. I'm not sure as much as I can, but thank you by the way, that was a long, long wind in this way of saying thanks for popping coming on Twitch. I'm at the Denver airport, my flight was delayed 14 hours, yikes! I was supposed to leave last night, glad to have caught you and everyone else. Awesome! Nice to have you Twitching, don't go to the Denver basement, the tunnels. I've heard some crazy stuff comes out of there. The murals, they're supposed to be insane, right? I know it's a liquor stream, but is there any space for a question? For sure, Trapid, what's up? Martin, how are you doing? How's the life, brother? It's so unbelievably loud at the gate, I won't be able to hear Jack. Hope everyone's well, oh no, too bad, must be careful. Denver is, I think the busiest airport in the United States, the Colorado, the, yeah, the Denver airport, I believe so anyway. Leaving on a jet plane. Good afternoon, chicholo, love your lucky bamboo plant at your heart. This guy, it's nice, thanks. I'm gonna watch you make the cure, nice. Can make the cure, for sure, I'm assuming, why not? Literally have been stuck overnight in the same airport, safe travels, brother, yikes. Safe travels, for sure. For your information, if you hear, John Denver, don't get on. How many percent, the vodka, it's gonna be 40% of the cure, oof. Don't say tequila, I just came from a wedding, I'm in so much pain. What's the one thing, one thing about tequila that everyone agrees with, or one thing you associate with tequila, is regret. Right. I'm enjoying a glass of my own blueberry liqueur, nice. Firstly, the cure I've made, it's been sitting for about 10 months, great taste of it. Good on the rocks as well, yeah, good on the rocks, I got, check this out, I got my own little, I don't know if they'll hold up, throughout the whole stream. It's just water, I brought the ice just in case, well, we're gonna be sampling. This is my blueberry. This is, we made a video of the blueberry liqueurs, and only this much is left. Blueberry liqueurs are amazing. So let me set myself up gang, let me tie myself in, and, oh crazy, what a small world, ha ha, likewise. So both night nights, and twitching Jason, are stuck in the airports, we're traveling anyway. I'm so glad I'm not the traveling anymore man, that's one thing for sure. They're doing construction here all over, they make jokes on all the, their signs here, things like construction, or new underground tunnels, yikes, must be insane. There's our mic, take a shot Chico, I will be, I will be. You know what, there's a lot of conspiracy associated with what goes on, the murals and the Denver tunnel, what they portray, it's basically nuclear war, and Armageddon and stuff like this, right. Do Denver airport, murals, images, pics, and you'll see the type of pics we're talking about, right. What's a good medicinal herb, edible to try? I'm going on vacation in the sun, I want to chill by the pool. Medicinal herb, depends where you're going, I think. Oh, well, thank you very much for the donation brother. Medicinal herb depends where you're going, if it's legal or not. Canada is legal medicinal herb, which is amazing. Aside from that, a lot of plants are medicinal, really a lot of plants are medicinal. So where should we put this, I want to put this here. Like I have this, the lemon liqueur, this is medicinal for me, right. Let's go for the tummy, very good. You can tell from the liqueurs how much we've dwindled because we topped things up, right. Any suggestions on what liqueur I should make next? So far I've only made blueberry, I'm a bit indecisive on which fruit or berry I want to use next. Lions, the previous video, the cure video, I'm pretty sure we made the, we made autumn olive, right, this is very strong, right. The sample liquid, actually, we haven't been drinking this at all. But in one video we put out, we made pomegranates too. Pomegranates is absolutely amazing. Like this is how much pomegranates we've got left now, like, we took it out. And we made blueberry, cherry, cherry is absolutely phenomenal. We made cherry and strawberry. We finished off the strawberry with it. That was the first thing to go. And we ate all the strawberries too. So strawberry was crazy delicious, crazy delicious. Peach would be phenomenal too, boy, oh my God, peach. I'll add peach to my list of things to make. Cannabis in Washington, it's legal, yeah. Cannabis in Washington is legal, yeah. Okay, let me tie myself up here. That guy down, curious Devin. Hey, Gijo, I have been wanting to make the cure inspired by you should. If you're, if you're into, and take it easy on the cures because some people I know, I have a sweet tooth. So I tend to make them extra sweet. So I don't drink too much, right? It's just satisfies it, right? You can go through them fast. So you've got to be, I think I'll go with strawberry and peach. Not a fan of cherry or pomegranates, okay? Strawberries, strawberries, phenomenal. So good, so good. Should we do this? Should we make some of the cure? Let me detangle myself slightly. Could grapes work for the cure? I think so. Grapes, grapes would be good. Maybe, I don't know. I've never made grapes. I've made a couple of things here which I wouldn't do again. They're crazy strong, crazy strong. Watching you just makes me feel so relaxed, nice. I'm glad, I'm glad. I think that's one thing our world needs is more chill, more quiet, just being, right? Instead of doing, even though I'm doing in my space, it's creating, right? To a certain degree. This is also called infused vodka, no? I think so. But I think infused, you don't use as much sugar. Liquor, I think the whole thing with liquor is kicks up the sugar level, the sugar content. Sugar sweets is not falling. Sugar, sugar for your namesake live stream, that's funny. Sugar sweets, first time catching a stream. Last time I made Blackberry the cure, I added half a lime in the jar before letting it ferment for a period. Worth a try if you feel adventurous. Oh, it would be good. The lime would give it a nice tang to it, eh? That'd be really good. That timing, yeah, that timing was crazy. I'm off to Hong Kong in two weeks. Maybe I can local some interesting fruits. Maybe Martin, be careful in Hong Kong, there's a lot of stuff going on there. You have the best name for this stream. Sweet, sugar sweets. I always seem to miss the streams and end up watching on YouTube, glad I can join you today. Glass of wine, glad to have you. Hope you're doing well, Chucho. Jerry, Jerry, glad to have you, brother. Glad to have you. What's the name of the fruit that when you cut looks like a star, isn't it called star fruit? That could be tasty. I think it's called just star fruit, isn't it? And I think it's tasty, it needs to be more ripe. Star fruit, yeah. I love how Chucho community is so chill and respectful. The trolls haven't shown up in a while. No, every now and then we get them. And if there's any problems, I'm not gonna interact with chats once we start recording. I might do a little lookover or ask you guys a question or something. If anything's going wrong, you guys for sure let me know. I'll keep an eye on chat. But once, what do you call it? Once we start recording, I'm changing the angle and we'll go through our team and then after recording, I'll come back to the chat. I live like seven years, but yeah, it's dangerous at the moment. At the moment, yeah. I think it's called star fruit, no joke. Yeah, Hong Kong would be a trip. I have some friends that live in Hong Kong and live here and travel back and forth and stuff. They love it, they love it. So excited for a new little kid. Me too. Time to clean up the clear cabinet a little bit. Okay, gang, I'm gonna switch up the thing. Very creative name for fruit, if you ask me. Okay, let's see. Are we doing okay? We think we're doing okay. Okay, I'm gonna turn these guys on. You're a cheat show. Richard, what's good, brother? Everything's good. Wow, not everything's good. Certain things are phenomenal, certain things are okay, certain things are good, certain things are not so good. In French, it's not called star fruit or fruit. It's a really, really complicated name. Wow, the French make things complicated. Sometimes, sometimes. Difficult learning French. Okay, let's turn this guy on, this guy on, this guy on. Test, test, test. One, two, three. I'm gonna put this guy here, just like that. Test, test, test. One, two, three. I'm gonna do a little click. Let's gonna make sure I don't get tangled up. Right here, here, I'm gonna do another tape, one more. I'm just gonna link my cord up one more place as well, so it's not, I'm not gonna step on it. The glass is off, whoa, I'm getting dizzy. Clap, clap, clap. Nice. Sometimes I do, I do these videos and I do forget to clap. Say goodnight's chat, nice. This is Chico. Welcome to my channel and welcome to another Le Cure video. And what we're gonna do today is go through the Le Cure cabinet. One thing I like to do is clear off the blackberries that we have here, because I went blackberry picking and we picked some fantastic blackberries. So I've got some two liter jars here, basically. Okay, two liters, I think it's about 60 ounces or so, 60 plus ounces or so. So we're gonna make blackberry Le Cure and we're gonna make pomegranate, pineapple Le Cure. We already made pomegranate Le Cure. We're gonna make pineapple Le Cure. Pineapple Le Cure we're making because through the previous Le Cure videos that we made, people were asking, you know, have you made Le Cures with this, Le Cures with this, Le Cures with this? And some of the stuff I had made Le Cures with and I said, you know, my recommendation if it was good or not or my taste. Some of the stuff I had and someone ended up making some pineapple Le Cure and they said it tasted phenomenal. So we're gonna make some pineapple Le Cure, okay. So there's two things we're gonna, two types of Le Cures we're gonna make, blackberries and pineapples. We're gonna clear off the older blackberry Le Cures that I have, because I've gone through well too many times, right? Because what I've ended up doing is we'll make the blackberry Le Cure. When the vodka, usually I make it with vodka. There's a couple here that we have with Jen. One anyway, we have with Jen. But when the vodka finishes, I would just pour it up, pour more vodka under with a little bit of sugar. But I ended up doing that too many times and the blackberry Le Cures that we have here, they're really strong. I might filter them out. I have some cheesecloth that I'm thinking about getting the vodka, but it tastes really strong. So what do I do? Just like, you know, we're gonna sample some, but I might take the rest of them and drop them off somewhere. I'm pretty sure there's a place that I know that some people might appreciate it, okay. The other thing we're gonna do if we have any vodka left over, is we might top up some of the other Le Cures that we made previously. And we put out, I don't know, I think this is either the third, third or fourth Le Cure video we put up, right? On one of the Le Cure videos, we ended up making blueberry Le Cure, cherry Le Cure, and strawberry Le Cure. And if you've watched that video, I'm gonna show you what's left of the blueberry Le Cure, right? This is the blueberry Le Cure, okay. So we've gone through a fair bit of it. I haven't done a refill of this yet. So this was one iteration. Here's our cherry Le Cure. A cherry Le Cure is absolutely phenomenal as well. Okay. As you can tell, I haven't changed. On that video, I mentioned I was gonna put legit labels on these things. So this is our cherry Le Cure. Okay. And we've gone one iteration of this as well. I would have loved to show you the strawberry Le Cure, but we finished it. We finished the strawberry Le Cure through one iteration. I might've done another, poured a little bit more on the sugar and we ended up eating all the strawberries as well. So the strawberry Le Cure, huge, huge hit. Super, super delicious. Okay. Highly recommended. And I believe in another video, we ended up making pomegranate Le Cure last winter during pomegranate season. And this is what's left of the pomegranates and I've gone through two iterations of this. So we're gonna try to eat all this up. I'm not gonna go through another iteration of this. I'm not gonna fill this up because usually what we do with the fruits up to here, so I would just add this much more if you see, right? Let me show you. There isn't that much liquid here. I might do a little bit. I might do a one more iteration where I just pour enough vodka that it fills it up to here, okay? And that will be it for this. And this coming winter will end up making more pomegranate Le Cure. So first thing I wanna do is, with that long introduction, right? First thing I wanna do is, I wanna go through the blackberries because I wanna create the space here, okay? So let's bring these up. I'm not sure what we got. I'm just gonna bring out the full blown blackberries. I mean, this is, I don't know how long this is. And there's a little bit of Le Cure there, right? So I wanna taste these. If they're good, I'm gonna keep them. If they're way too strong for me, it's not to my taste. I'm gonna put these aside and drop them off somewhere, okay? Give them away. I'm pretty sure there's an area in town where people might appreciate them. They like the really strong taste, right? Here's another one. And you can tell this one's really old. This blackberry Le Cure is super old. Like I went to the well way too often on these. I love blackberry Le Cure. Blackberry and cherry Le Cures are the first two Le Cures that I ended up making, right? And then from there, it just grew to what you see here. I tasted this one. This one was crazy strong. This one was, I believe it was the pulp of blackberry jam that we made. So I do experiment a little bit. So I've taken pulp from jams. We make and add vodka to them and a little bit of sugar, just to kick up the sweetness a little bit. Usually it doesn't come out good with the pulp of the, when you mill the jam, right? And we've done a little bit of milling with crab apples and stuff. And we're gonna do, we're gonna make blackberry jam tomorrow during the live stream. I'm all doing a live stream. We're not gonna be recording it, right? Because I can't set up all the different camera angles. But in general, I would stay away. I'm not gonna do anymore, try to make any more of the cures from the pulp of the jams that we end up making. It's just not worthwhile. It's better to do it with the fresh fruit, not the cooked fruit, with the milled stuff, right? This is, I'm not sure if you can see that. Yeah, you can see that for sure, right? Oh, I would bring it down for the live stream as well, right? So you can see that, okay. This one I've tasted too is crazy strong. Here for the people on live stream, because that angle is a little different. Let's make sure they see it as well, right? So we're gonna do a little bit of sampling. This one I sampled, this was 2000. I put a little note here, right? 2012, Jim and Blackberry. It's not my thing. I like the vodka, and this is, I think I've gone through a while way too often on this. We'll taste this guy as well. This one is just straight up Blackberry, and it's, I think this is gonna be crazy strong. So before we load up too many spoons here, let me put these guys on the side, so we don't accidentally spill anything. I've brought little spoons here, but I'm just gonna dip it in and taste it. I have a box, let me put the box just in case. I have these little cheese cloths that I thought about putting in the jars and then pouring these things in there, letting the alcohol just fall down into the jar and taking the pulp, and you could do baking with it. Pretty sure, with brownies, right? Take some of the stuff, it would be like a rum ball, but I might keep one to try it out, right? But we need the space. We're gonna be making you a new liquor, so I'm not gonna do it this way. The box here, just in case. And slowly, if we're gonna put it away, and I got a few spoons here because we're not gonna double dip, right? So take a look. It's a live stream, I gotta show it to you. I don't wanna do any spillage that's coming up to the ledge. So that's the little taste on this. Here's the taste of this. Let's put this one back. This one's not bad. I thought because it was so basically disintegrated, the blackberries, I thought it would be a lot stronger, but not bad. So we're gonna put this one here. A couple more I gotta take a look at as well before we do that and whatnot. Well, I would have to bang it to open it, right? What you can do if there's a lid like this, you could go grab this and go, ta-ta-ta-ta, but it's gonna be too loud. Should we try? No, it's gonna be too loud. So this one we're giving away. Let's try. This one I'm pretty sure we're gonna give away, but let's taste it anyway. Okay, since I don't have to put the spoon in there, we're gonna use the same spoon. So take a look. Let's see if we can pour this. Wowzers. Okay, this one we're gonna give away. This one we're gonna give away. That was during the phase that I was making them really strong, I think. Let's try again, this one. This has got a fair bit of liquid in it. So this might be, let me clean my pallets a little bit. Oh, we had a little spillage. Nice. Caught it into the, I'm not gonna show you. Our, our shot glass caught it. That is crazy strong. Okay, this one we're gonna give away too. Let's check out this one. I have to dip a spoon in there, so I'm gonna grab a different spoon. It's actually a good idea to do this every now and then. This is definitely from the pulp. This is for the livestream, okay. There's this guy. Someone will be happy to like color it. We're gonna keep this one. This one's that. I think I showed you guys these last time. These are like little firecracker tanks that I've got as a gift like 20 years ago. Come back. This here, decorating really cheers. This guy's like the jam pulp as well. This one, I believe it was blackberry and blueberry together, and you do get sticky when you're handling these things. So what I've done is brought a rag that's wet. So I'm just wetting my fingers. Part of it is wet, part of it is dry, so I wet them in dry. The stickiness to a minimum is livestream. This is almost on the same level as the other one that we're giving away, but it's the gentler for me. So we'll keep this one. We should give a rating of this too. Let's bring the sticky. So all I'm gonna do is just gonna write down. Since I'm sampling them, I might as well tell myself what the rating would be. I would get this one a seven out of 10. Maybe an eight out of 10. Let's give it an eight out of 10. It's pretty nice. Blackberry, blueberry. Yeah, this is just straight up blackberry. What did we give it? It was pretty good. We'll give that one an eight out of 10 too. I should make it a seven out of 10 on that one. Blackberry. At least all of our jars are gonna have these yellow stickies. This guy. I had a sugar in 2008. Blackberry and blueberry, strong 2016. So we made this in 2016. And I believe in the previous livestream, we added sugar to this. So I haven't tasted it since the time we added the sugar. So what I wanna do is taste it right now. It's beautiful, dark like here. It's got the blueberry color to it. Blackberry taste. For this one, I'm gonna use a big splinter. I believe in the last video, we tasted this. It was really strong, it was my taste. I didn't like it too much, right? So we added sugar to it. So let's see what the sugar has done. The flavor of it, take a look at this. What I said previously of not using pulp from jam, cancel that. This one was the blueberry blackberry pulp that we made jam and we milled it. So when I first put it together, I guess I didn't add enough sugar because I assumed the milled stuff, the pulp was gonna be sweet enough. It wasn't. So all I needed to do was kick up the sugar content for my taste, right? And that tasted great. That tasted great. That tasted fantastic. I'm gonna give this a nine out of 10. The reason I'm doing this is I found out when I get friends over, if they've never had the cure, I don't wanna give them something that's really, really sharp, really strong because that might turn them off, right? So usually I give them stuff that I rate higher, which is gentler. So the rating nine out of 10 is not necessarily, it's more associated to my taste, right? Which is sweet, gentle and stuff like this. Some people really like it sharp. And if they do, I have some stuff here that I give it to them that just has that kick to it. I'll show you which ones those are through these. Here's a bigger tank. This one. Okay, this one. Check this out. Now on the previous live stream, I mentioned that I thought this was blackberry that we had and it's not. This is elderberry, okay? We put out a video called talking about geophysics and harvesting elderberries to make liqueur. And this is the elderberries from that time where we harvested it. It was really strong when I tasted it before. Added sugar in 2018. So this one as well, made in 2016, okay? And it was really strong in last year's liqueur video that we made, right? I didn't like it very much. So I added more sugar in 2018. I would have to look back to see how much sugar we added. I don't know. But take a look at the color of this first of all. Elderberry. Talk about beautiful color. I'm not gonna tilt it over for the live stream people for the HD camera because it's gonna spill. But look at this, look at this. Let me bring this over. Like if this was a lake, you wouldn't go swimming and I think dragons live there or something. So nice and dark. Let's have a taste of this. That is fantastic. I was almost gonna say, don't try elderberries. Do elderberries, but add, make sure it's sweet. So this is, it's really nice. I haven't been sampling this since we added the sugar and I haven't given this to anyone because it was too sharp, it was too strong. But that's fantastic. I'm gonna put 10 out of 10 on this one. Really, I really like it. And it's got the, it's a different berry. Like it's not like strawberry, blueberry, blackberry. It's elderberry, but it's very unique flavor. That is fantastic. And elderberries, this one, I don't know. This one I just put down, this is what I put down. Strong blackberry, right? So we're gonna taste it. What's it called? Afertif? Or we're gonna use a small spoon for this one. Let's check this out. Again, this is just straight up blackberry. Okay, and I believe I added sugar to this. I'm not absolutely sure because I didn't make a note of it, but it's sweet too. This would be great for someone that really loves a strong cake. Yeah, we're gonna keep this one too. I'm gonna put kick, kick in this. I'm giving the eight out of 10. The reason I'm giving the eight out of 10 is because I put kick on there so I know it's a seriously strong flavor. So those are all the blackberry. So those are all the blackberry stuff that we have, right? That we went through. So I put four of the jars to give away, right? That means I can fill up the space with new things. So how about we go through, let's make blackberry pineapple liqueurs, okay? And then we'll find out how much vodka we have leftover and what we'll do will maybe top up if we have any leftover top up some of the other jars. If the ones that need it, actually there's a few here that do need it. I do need to go get additional vodka but we'll see how much we got left, right? So that's because we've been making, we've been tasting the blackberry stuff. Let's make blackberry liqueur first. I'll put this on there. So the jar, this guy doesn't go kut, kut, kut, kut, kut, makes it loud, okay? And these are blackberries that we ended up harvesting. Two days ago, two days ago, we went blackberry picking and apple picking. We got here, let me show you this. These are the, if you recognize these buckets, these are the buckets that we had when we were jarring honey, right? We put out a video where I collect, I buy, not collect but I end up buying every year basically local unpasteurized, unfiltered, well, one filter anyway, you can see a little bit of bee parts in there too, right? So basically raw honey, if I can get it, every year we end up buying, right? Last year we ended up buying a fair bit. So we ended up jarring a whole bunch of it. I forget how much I would win, jarring like six of these things, I think, right? So whatever's empty, we end up keeping this because they are fantastic buckets, right? They're amazing for picking fruit. So let me show you these blackberries. And these are fantastic blackberries, really. We've been munching on them a little bit, okay? And they're really good. Like, look at this, they're delicious, and the focus is there, yes, right? They're really good, really good sugar live string. And we're munching on these as we're picking, right? And then obviously in the cereals in the morning and stuff like this, just every now and then for the last couple of days. So one of these buckets, let's see, this is two liter, 1.9 liter, right? This is, I think it were five pound buckets of honey, I believe or 10 pounds, five pounds or 10 pounds, I can't remember. I think it were five pound buckets of honey. So what I wanna do is, I'm gonna pour the blackberries in here, okay? The two most slivers. Now we're gonna pretty much fill it up. I might put sugar in the middle, and the sugar I'm using, I'm just using organic cane sugar. I like to use as many organic ingredients as possible, non-pasteurized, unsprayed, like the blueberries that we make, the liqueur, they're unsprayed blueberries, because usually blueberries, from what I understand, they get sprayed a lot. Let me bring out a spoonful for you guys to take a look. Fantastic, really nice blackberries. And this was the first batch that comes out. Blackberries are sort of partitioned. They come out in three phases really. There's a first batch that comes out and that's really nice. And then there is, and then two to three weeks later, a whole bunch, like tons of it comes out. And then towards the end of the season, you get another batch coming in. And those ones tend to be more on the sour side. So the first batch is really good. This is perfect, basically fills it up. So take a look, barely anything left in there, right? So basically a five pound bucket filled up a two liter jar, right? Not bad. So let's put this guy here for now. I'm gonna bring out the sugar. And this is another bucket of honey thing that we had. This was, oh yeah, these were the 10 pound buckets. You haven't seen these. These we bought, I don't know how many years ago. It was honey as well, right? These are the 10 pound buckets. So those are the five pound buckets. So I just filled these buckets up with honey, but not honey, with sugar. And usually I like the cane sugar to be a little bit darker, but this batch that I ended up getting wasn't as dark. Take a look. So this is just organic cane sugar. Okay, let's see, hold on, let's do this. Let's shake this up a little bit. And I have, this is one cup, right? Let it settle down a little bit. Give enough room for the sugar to be put in there, right? Take a look, it just settles down. So I'm gonna take one cup, approximately one cup, right? Take a look. I don't wanna fill it up too much because we gotta spill it, I don't wanna spill sugar. So I'm just gonna pour this in. And it looks pretty, take a look. It goes down, you can give it a shake. Sugar goes down. But all you have to do is really just pour vodka. It takes it all down. And again, like last time, I'm just using absolute, right? And some people from the previous videos, they mentioned that, you know, they mentioned that you could get the gray goose vodka made at Costco, really cheap and stuff. And I wanna check that out. Unfortunately, I live in, well, fortunately, I live in British Columbia. I love it here, West Coast, Canada. But unfortunately, they're not allowed to sell it here. I believe Alberta, you can. But here, they don't. Okay, and this is 60 ounces. This is 1.75 liters, okay? So that way, if you're keeping track how much vodka and stuff we're using, so we put about a little bit less than one cup of sugar. I'm gonna add more, right? I just wanna pour this in and let it filter through. You know what? Let's pour it in right now. Okay, let's put the vodka over here. Because it's already drifted down. So I'm gonna add, I'm gonna add half a more cup, okay? Later on, in like three weeks or so, I'll taste it. If it needs more sugar, I'll add it, okay? So because the previous one wasn't a full cup, right? So adjust for that and you get about another half a cup. Right? Take a look for the live stream. And this is, right? So if you take it down, it's about one and a half cups. And I think that's gonna be plenty. It might be a little bit on the sweet side, but that's okay. Because we're gonna do multiple iterations on this one, right? And sometimes during the iterations, I don't add any more, any more sugar. I add a little bit too much vodka. Usually I like to keep a little bit more space there, but this is good. And what I wanna do with this basically, we close the lid and just give it a little rotation, rotation, rotation. And the sugar will dissolve. But what I end up doing, we're in summer, we're in August right now, okay? What I end up doing is, I usually, right now it's a little cloudy outside, but I'm gonna put this by the window sill in our sun group. And when the sun shines on it, it cooks it up a little bit, right? It heats it up. So the sugar is easier to dissolve, okay? And it sort of gives it a little bit of sun goodness, I guess. And you can do this. And the sugar just goes down, right? And I did fill it up too much. But that's okay. In a week I'll drink some of it. Just to give it a taste, right? Take a look. The sugar just drips down. And it's filled to the rim, right? Almost. So we're gonna leave this right now. And what I wanna do is put it by the window sill. Now the next look here I wanna make is, and we have some blackberries left here. I guess I'll have to do the dose, right? Put the color on. And hopefully we're gonna go through, just so you know, we're gonna try to go through another picking round as well. So if we end up getting a lot more, we might end up making more jam. We're gonna make it a little bit tomorrow. Blackberry jam. But if we do get more later, because it looked like there was a lot there, ready, it's gonna take another three weeks or so for them to come in. Hopefully we'll get more. And we'll end up making more jam. Oh yeah, I'm sure you know what we're gonna use. I'm sure that way you get an idea. So we ended up using, so if this is a 60 ounce or 1.75 liters, we ended up using this much. So whatever that is, I don't know what that is, right? So if this is two liters, that's about a quarter. So this will be 500 mil, just divided by four, right? Like a quarter of it. So, well it's not two liters, it's 1.75 liters. Let's say 60 ounces divided by four, you get 15 ounces, I guess, went into that, right? Yeah, 15 ounces, a little bit more went into the blackberry liqueur that we just made. About five pounds of blackberries or in a five pound bucket. I don't know if it's five pounds because everything weighs different, right? So five pound bucket of, I should have maybe weighed it, but we didn't. We just filled it up to the rim, right? So five pound bucket of blackberries with 15 to 17 ounces of vodka and one and a half cups of sugar. That's our recipe. Major room for adjustment. This is our pineapples. I just went and bought this today, this morning, and I cut it out and it's really good pineapples. It's delicious, actually. Very nice, let's bring it over. Really good pineapples. Fantastic, really. So we're gonna fill this guy up. And I cut some of them small and some of them bigger, okay? Because we do eat the fruit for sure in pineapples, right? So these are smaller. If you want to take a look at them side by side, we do eat the fruit. Not all of them, but there's a two, right? And some people, because the fruit in the liqueurs is stronger than the liqueur. Like really, when you make these liqueurs, like the blackberry, the lemon, all of them, the liqueur tastes sweet and delicious. And the fruit is delicious, but it's sharp. For some reason, the fruit tends to really absorb the alcohol flavor. I don't know why. I don't know what the chemistry behind it is. So let's fill this up. This is gonna fill up the whole thing. What is that? Has made the pineapples and they said it's phenomenal. That's someone recommended, I believe, is blotter orange. And the color of blotter orange would be amazing. That's one of the things with this liqueur cabinet. Visually, I forget what it's called, aesthetically or visually or whatever it is. It looks beautiful with different colors. And this is one pineapple. So this thing takes one pineapple. That's good. Maybe a little bit more, I'm sure. This is gonna be fantastic, really. Just with the fruit, you can almost almost tell what it's gonna be like. And this is the ice I brought out to try some of the other liqueurs, so I'm just drinking the water. So the ice doesn't melt this fast. I think that's the way to do it. Maybe I should have left the water. So one pineapple, we're gonna put, I'm just gonna put one cup of sugar in this. No more, because the pineapple's really sweet. So it's out of our way. We don't accidentally knock it, we'll fix up the pineapple. I'm just gonna put one cup and then taste it. And that's the beauty of it, right? If you add a lot of sugar, too much sugar, then you're gonna have to drink it slowly. On the rocks is amazing when they're really sweet. Just pour it, take your cup, put ice in it and then pour it in the cure on top. And it sort of melts the ice a little bit and then just give it a shake and it dilutes the liqueur a little bit, right? If you don't add enough sugar, you can always add more sugar later on, right? So it's better to be more on the conservative side. I think this one's gonna take more vodka, maybe, because there's more gaps between the pineapples, right? We just end up doing less iterations of this, right? And we're gonna keep, it was brought here, so it's taking a little bit more in the cure, let's keep on going. I just wanna fill up and that's exactly what you wanna do. You wanna fill it up to cover all the fruit, okay? Let's put the lid on it and just, and you can see once this settles, all the pineapples are gonna be filled up or topped up. And I should put the labels on these, I am. Might as well do it now. Should put the recipe in there, too. Our recipe, so let's do this. This one was pineapple, 2019. 2019, August, one cup, one cup sugar, and one pineapple, one pineapple, and about a third of 175 liters. So one third, I'm just gonna go one third, 60 ounces or 175 liter, right? 175 liter, so one third of 60 ounces would be 20 ounces or so, right? Let's make it 20 ounces approximately. So let's put that label on here. Let's put the pineapple in there, got it. It looks great, eh? And let's put the label on this, too. And take a look. All the sugar is sort of already settling down, and the ones that were here are sort of melting, or not melting, dissolving into the vodka, right? So this one was five pound bucket, five pound bucket, blackberry, berry, 2019, August, 1.5 cups sugar, and about a third, no, sorry, a quarter, quarter of 175 liter, which is basically 15 ounces. Ounces, that's our label. I'm gonna put tape on it, too. What I'm gonna do is put the bigger jars in the back. And we still have room, a little bit of room, yeah, let me move this so you see what we've got. And we still have a little bit of room here for a couple more liqueurs that we can make. So that's for liqueur making. We have this much vodka that we can use to top up some of the other guys, right? So we need to go through and do the hard work of sampling some of them, right? So let's do this. This is, this one I know I'm not gonna add anymore. Plum, good for dessert ice cream. That's what I wrote down. This is plum 2014, yeah, 2014, good for dessert. And this is, again, one of the pulps of a jam that I made, right? And I just wanted to try it out because we do make plum liqueur, and we have plum liqueur here. And plum liqueur is fantastic. I just wanted to try it out with the pulp. What I'm gonna do is I'm gonna sample this as well. I just said it's gonna be good for ice cream and I think that's the case because it's very, take a look. It's very, like it's got the texture of the jam, so it's got this vodka flavor. That would be fantastic on ice cream. That's what I wrote down. Okay, that would be fantastic on ice cream. We're gonna touch that. And we're gonna put 10 out of 10. Let's put 10 out of 10. 10 out of 10. Oh, it's very good. And this would be amazing, amazing. Brownie heated up in the oven or fresh baking, something with chocolate, dark, and pour this on top. And this has got all the seeds in there too, right? Like the, because it's the milled stuff from making plum jam. Here is plum that we've made. This is just straight up, plums cut in half, right? So, and this I tasted last weekend. And it's fantastic. Now I'm just gonna see if I'm gonna add, I'm not gonna drink the liqueur because it's, it's very little, but I'm gonna taste this. I tasted one of these last week as well. It's delicious. Very good. Can we add more vodka? I like the way it tastes. I'm not gonna add more vodka. You know what? Let's drink the liqueur. If the liqueur can handle the additional vodka still tastes good, then we'll add more vodka, right? Don't know if it will or not. I'm not gonna bring this close. I'm gonna do it here, oops. Because what happens when you pour because the fruit is all stuck there, the liquid comes down, but if you tilt it over a little bit too much, the fruit falls over and it splashes, right? So be careful if you're doing this. You don't wanna things all of a sudden flopping down in the jars and just spilling over. Taking a risk, but not as well. Because there's probably, you know, couple ounces of alcohol in there, right? More sugar. Let's add a little bit more sugar. Now I'm not gonna add much. Very little. Just enough to compensate for it because I love the flavor. So I don't wanna dilute it too much, right here. I'm gonna show you, like barely. This is like, what is that? Is there any setting on that? A quarter of a cup? Yeah, a quarter of a cup of sugar. Nine, I'm adding like an eighth of a cup of sugar, okay? So let's put this over here. Give ourselves a little bit more space. So an eighth of a cup of sugar. And this one, now I know I won't be able to taste for a while, I'm gonna write this down. Added sugar, August, 2019. Added sugar, August, August, 2019. Nice flavor. Let's put this here. I haven't tasted this. It's beautiful. Autumn Olive, we put out a video of harvesting Autumn Olive. Two or three videos of harvesting Autumn Olives. That was before I made this liqueur. This liqueur we made last year, okay? Doreen Autumn Olive, okay? It tastes, Autumn Olives taste amazing. We've tried making jam with this, it doesn't work well because the seeds pop up too much. But let's taste the liqueur. Let's see what we got. Whoa, it's gonna be very pungent. This is gonna be very pungent. I'm gonna do this here. I'm gonna put this guy down for a second. This wooden box here is sticky. Take a look at the color. Nice color, very nice. I didn't think this was gonna taste that nice. That's super nice. Very unique flavor, cool, cool. We made it last year, so let me put a label on this. It doesn't need anything. So we're not gonna mess around with it. 2018, that was fantastic. And I had, that was very good, very good, very good. This is our labeling system, I guess, right? Okay, this is our pomegranate. I just recently had some a couple of days ago. What are we gonna add? I don't think we're gonna try to keep this going because I don't think it'll retain the flavor enough. I think all the pomegranates are spent. They're not all spent, they'll still taste good. But it's gonna be too strong, way too strong. Winter is gonna grab more pomegranates and make a new batch, right? Let me take a look at this. It's very cloudy, beautiful color. And we got some pomegranate seeds in there, right? Yeah, this is amazing tasting. And the seeds of the pomegranate, what a kick. Add a little bit of vodka, no sugar. Just enough to cover them up. We still have this much vodka left. So when you're doing this, if you go through multiple iterations, it takes less vodka or gin, less liquid, to top up the fruit because the fruit's settling down, right? This definitely is the last iteration. Almost definitely last iteration of this we're gonna do. And we can give it a little shake because the sweetness was nice. So that's good enough for business on this side. This is our blueberry, it's cleanser pallets. The pomegranate was really nice and sweet, right? That's why I didn't add any more sugar. And after drinking something sweet like that, it's good too, just cleanse the pallets. Cherry, 2,000 anything, frozen, one cup sugar, half a 26 or vodka, so 13 ounces of vodka in this and a half a cup of sugar. Let's bring out a cherry, let's pop a cherry. Cherry takes on the flavor really well. Let's cleanse the pallet more. The water here too, very sweet. I'm just gonna add some more vodka, just a little bit top it up. Nothing that we added a little vodka, not really. We didn't add too much. It wasn't a full iteration, right? When it's a full iteration, there's no liquid, no amount of sugar and stuff. I usually take a note down, so give it a shake. This is the blueberry. The blueberries are really nice. That cherry was sweet as well. Let's put a spoon down to our last big spoon, so I'm gonna put it in the plate and then pick it up with my fork. Blueberries, so when you're pouring, you can just do this where I settle the fruit down. Again, nice color. It's a little cloudy because we've gone through a threat. Let's shake it up. It's got a little bit of that. Let's add a little bit more of it. That's enough. Cover the fruit, all right? Put this down. So, should we put a label on that? Let's put a label on it. Blueberry, berry 2018. That's when we made it, right? And it's the same recipe. Same stuff we added as cherry, I know that. Because they're beside each other, just know where things are, right? Listen, crab apple, huh? I wrote down more time needed, added sugar one cup 2018, right? I believe this is from 2016. Look at the color on that, beautiful. These are crab apples we pick at a small town we go to. Added more sugar, that's what it's like. I rated this thing six out of 10 before adding the sugar, all right? So, let's see what it is now. I should have poured it in the front of you guys. Look at this, look at this. We'll do again, a live stream. The sugar kicked, took the kick away from it a little bit, right? That is really good. We're kicking up the rating on this. We're gonna make it a 7.5 out of 10. 7.5 out of 10. I'm not gonna eat the crab apples right now. But they look beautiful, look at this. Look at the color on that, beautiful color. This one's crab apples as well. And I wrote them, delicious. Eat it at a time, let's check it out. This needs more tape. I may have to add more vodka to this, look at this. This is older. And I believe these are the red crab apples. It's the same as the other one we have here. And we gave it a, oh no, that was, yeah, that was cloth. So this is crab apple older, red crab apples. I think it's from the first batch of crab apple jam I ended up making. And that's how it tasted this. I'm not gonna eat the crab apple, I know they're strong, I've eaten one, I think a couple of weeks ago. Oh, I should be putting this in front of you guys. I might add a little bit more vodka to this. It's very cloudy. Once it gets cloudy like this, you know the fruits totally disintegrated. So it only has a certain amount of life left to eat at a time. Try to milk it as far as you can with these things, right? Once they get the taste, they get that flavor that you like, you just don't wanna let it drain too much, right? You still want to retain that flavor and then you add some vodka, sometimes you add a little bit too much and then later on you go, okay, you gotta add a little bit of sugar. It just is what it is, right? So let's put new tape on it. It's the same label, the tape was disintegrating a little bit. Just a handful more to go through, right? This is, you've seen this before, right? This is Cherry Seas Grandpa Special, 10 out of 10, right? This is like 40 year olds. He made it in the 1980s, found its way to me. So let's have a taste of this too. Let me put the sugar away. We need the sugar, we'll bring it back. Just checking on the live stream. Speedy goes out, that's why. I think we've run out of the cured glasses, so let me do this. Give this a little, pour a little water in there. Give it a little whoosh, want the taste of this polluted. This one I'm gonna pour here. Don't want to accidentally do a little spillage. For now I'm gonna, I know exactly what this tastes like. I haven't had it cut to this for a while, for a long time now. This thing would go amazing with desserts as well. Basically it's dessert, very nice, very nice. This is the same, I just split it up into two different jars, take a look. This one I might add a little vodka. I think the seeds, the seeds cover for that one. Yeah, that one, all the seeds are covered. This one, the seeds, they look, they're not covered all the way. I'm gonna pour a little water in this. Give it a whoosh, look at the color on this one. Stream's seen it. You know what, I'm gonna add a little bit vodka. Just a touch, just so they're covered. So we got this much vodka, add a little bit more, just so the seeds are covered. Okay, perfect. No, I can't tilt it too much, but you can see it's almost sort of rimmed, right? Because the alcohol acts as a preserving as well. This one, this is sea buckthorn. I consolidated a whole bunch of sea buckthorn, the cure jars into one jar to a certain degree. And this stuff we picked about six or seven years ago. We made this, maybe a little bit longer. And it's very medicinal, like it has what you call it, like sea buckthorn is good for you. It's got certain oils and minerals and stuff that I forget again what they are, but I know they're good. So sometimes if you want to sell the tummy, if you had a meal or every now and then just on the rocks. And the sea buckthorn when you drink it, that when you eat it, it's very pungent, very, very pungent and it's strong. I give to some people, they're like, ooh, too much. Some people are like, yes. For people that can handle it. This one is cinnamon, and these are the cinnamon sticks that we used for apples, one batch of crab apple jam, crab apple butter that we made, right? So it's just sitting there. I'm gonna be, I'm not gonna shake this around because the sediment is settled in at the bottom, right? As you can see. So I don't want the sediment to get mixed up as well. Just gravity has pulled it down and then drink itself is pretty clear. So, let's give, well, let's do this again. Give this a little whoosh, and this, with this one. I don't think I'm gonna touch this, very clear, right? There's a little bit of sediment that you can see there. Smells amazing. Very strong, very strong. Give it a wipe, put it back. And just even this motion, it made it a little bit more cloudy, right? So when I pull this out, usually I'm very, very, very gentle with it. What we got here is cornini cherries. I got three cornini cherries here. There's business, no joking. Let it go through you. Take a look at this. This is cornini cherries. We picked these a while ago. It shows a live stream. Let me put this here. I'm gonna taste it. It's gonna be, I think it's gonna be more on the strong side, but we'll see. It's got seeds in it. It's got a taste of the liqueur. The fruits basically lost this flavor, so it's just very strong alcohol flavor to it, right? So I'm not gonna do another iteration, no matter what the liqueur tastes like. A fair bit of sampling for today, right? And all of these are about the same. So I'm not gonna taste all of them. Let's taste this one. This one's lost in color too, so this one is not gonna have that much flavor. So these are on their last breath. But let's have a drink of this as well. I think this one tastes, the flavor comes out a little bit better. There isn't that much there. Little sweeter than the other one. Little bit more flavorful than the other one. But they're on their last breath. No more iterations for these. The last one is one of the ones that I like the most. The one I go to a lot is the lemon liqueur that we made. That I made like, I don't know, probably nine years ago. And I continue to add sugar and vodka to this. So add it on, add it, sugar, one cup, vodka, vodka, about half a bottle of vodka, about 2008, 2018. So add it a half, 26 or 2008, we're down to this, right? We do share this, we are not luscious. We have friends over, liqueur, dinner. It's nice to offer a little liqueur, right? But for now, I'm gonna do a little sampling of this guy. I give this guy a wash for this because I'll get messy. Eating these guys is fantastic. It just bleeps apart. I'm pretty sure we're gonna add this to this. We're gonna taste it first. That's a nice, stiff drink for our last drink. Let's give our palettes another wash. If I wanna introduce people to liqueurs, this is the one I start with, phenomenal. This can handle this much. I should be adding, I'm gonna later on go get more vodka and I'll fill this up. Let's just add this. There's a fair bit of gaps in there, so it didn't move much. Fair bit of space in there, okay? But it definitely needs more because I add another quarter of a 26er in there. And it's without a doubt. Future rating, 10 out of 10. I'm glad we got our hands some nice blackberries that got us doing this. And I forget who it was that recommended the pineapple liqueur. Very much looking forward to sapling that. Okay, I might add a little bit more sugar. I know we only put like one cup, I think, but hopefully I think the pineapple is really sweet so maybe one cup, I think, might be enough for it, okay? I hope you enjoy it. We'll continue to come to the liqueur cabinet as we shift things up a little bit. Definitely, we're gonna make some more pomegranate liqueur this winter or early next year, okay? And we'll see this area sort of morph and shift. And we definitely, some things are on their last leg so we'll see, you know, how long they last. And the gifts that were given away, I hope whoever gets them appreciates them, okay? That's about it for now and I'll see you guys in the next video. Thanks for being here. Bye for now. I think I got a buzz. Oh, fun. Let me change up the angle again. Am I redder? I'm not sure what we sampled. I think I need my glasses for this one. Spotted tea, how you doing? Wow, how are you? I love you, Chicho. Drink, Chicho. That was a lot of agagerst, right? I think so. My temperature's gone up a little bit. A buzz. You're definitely just imagining things. Now you can start slurring your words. It takes, for me, actually I don't drink very much anymore, I really don't. So, but if I'm slurring my words, man, I'm not right now, I know, but if you're ever with me, if I ever start slurring my words, tell me to stop, please. Subraity test. I shouldn't mention going to show off any time or when you give me a feel subraity test. All I've got over here is Miller High Life. Love seeing Chicho have fun. Yeah, fun, man. It is super fun. Live, live. Yeah, I've been meaning to get this done. We've had a lot of people request more liqueur videos, right? How long did we go for? Oh, more for two hours. That was good timing. Crazy, crazy. That was good, that was good timing. Oh no, Dixie, you couldn't have missed everything. I'll have the video up on, hopefully, Bitshoot, the live stream, Bitshoot. Hopefully, tomorrow, maybe next day, because tomorrow I'm gonna do the jam, right? So I'm gonna be fairly busy. Next few days, I'm gonna be busy. And YouTube, YouTube, the live stream for days, do you want me to load on YouTube as well? We want more because drunk Chicho wants less. If I'm gonna be editing video, because I've been, oh, hold on, let me turn off these guys. The edited stuff. If I'm, test, test, test. Yeah, if I'm shooting the videos for days, what I do, we want more, because what I do is, if I'm gonna load on an edited version, I don't load on a live version on YouTube. If we're not gonna load on a live version on, if we're not gonna edit it, if I'm not shooting it with an HD camera, then I load on the live versions on YouTube. And I know initially I said I wasn't gonna load on as much live on YouTube as I have been. One of the reasons is because we're getting dinged by YouTube, the sensors are kicking in, like really, like they're totally kicking in. You can see sensitive topics coming up that is not something that Google wants to promote. We're getting nailed, like really. We're actually seeing some of the stuff I'm seeing. I'm seeing a little dip in the sub count, right? I was just wondering, because you do upload the other live streams. Yeah, big see, I have been, I wasn't gonna upload as many live streams as I have been on YouTube as I am, but that was it. We take the hit, we take the hit, right? Because I think I'm pretty sure people are liking the live streams, right? So we'll let the algorithms do whatever it is they're doing. We can't help it. It is what it is. Is that a sword in the wall? Yeah, this is Glendemir, Gandalf's sword. It was sort of a promotional thing they put out for the first Lord of the Rings movie, and we bought it as a family. What subjects does Google not want? There's a lot. The Google sensors are hardcore, they're pretty hardcore. If you're not promoting social justice warrior stuff, you get dinged. If you say anything against that, you get dinged. If you don't say that certain institutions are evil, you get dinged. If you say certain institutions are evil, you get dinged. YouTube doesn't like live streaming, promoting other video sharing platforms, right? So for the live streams, I'm linking the description, my Twitch channel. So when I'm doing that, the algorithms are picking that stuff up, right? YouTube is censoring hardcore, censoring hardcore. Connor Play, thank you very much for the, I just noticed the top for the jewels. What do you call these things? I'm trying too much to know. Anything that could determine, yeah, deter advertisers. And they're, it's not just their advertisers, it's also their ideology, right? Their agenda, political stuff for sure, spot a T. But it needs to be, it needs to be out there. I needed to load that stuff up. I have to do, hello, red cheeks, hello, barbarian, how are you doing? What will you do once streams off? What do you enjoy to do while being buzzed? You know what, I don't know if I'm buzzed right now. One thing I need to do is go through the comic books that I've put aside to sell. There's one local person that has bought some comic books and he's gonna, we're gonna hook up this week that we're gonna do a handoff. And he wanted, I sent him the video and he wanted a few other things from the stuff that I have up. And I said, sure, I'll give you that. He wanted certain other things too that I said, I've promised people that I'm gonna be listing them so I can't sell it to them, sell them directly. Like he wanted the full carnage set, right? The cameo appearances all the way to Amazing Spider-Man 361. And I said, look, if I had another set, if I pulled another set, I'd sell it to them, right? We'll figure out a price and sell it, right? But because I've promised people that I'm gonna be loading those up on my eBay page. So I gotta go through and pick the ones that I can sell to them directly. That's one thing I'm gonna do. I'm gonna set myself up in the kitchen for the cook we're gonna do tomorrow to make jam. I just do maximum 0.0. Glambering, that's what it is. Now, cool, I think. Is it glambering? I think so. I've probably not before. Should teach you how to handle sores when he's been drinking? Oh no, that might not be a good idea. You're always at what you show. Awesome, thank you man. They call it bids, bids. Yes, oh well, thank you very much for the bids. Awesome, thanks for that. You could sell him in a bundle and make a lot of money. Yeah, you know what? I told people I'm gonna be listening on eBay, so I have to, I'm gonna listen on eBay. The amazing, the carnage appearances anyway. The other ones he wants, I had like, he wanted Hulk 377 and I still have two copies. I think we sold two or three copies. We got one or two copies left. So that one, Infinity Gauntlet and whatnot. So I just have to go through those. Yeah, glambering. Big token fan, you're awesome, spot of tea. Would you like to bring it down? Let's bring it down. It's nice, as a promo thing, it was nice. Like, they didn't really cheap out on us. Ended up, I think this thing cost us, they're not paying like 300, 400 Canadian for it, right? It's pretty sharp and it's very heavy. It's pretty heavy. Don't swing the sword, right? It's pretty heavy. It is a nice. It's, oh yeah, for sure it's actual metal. Like it's substantial. Like if you have to go to battle with this, like I could probably swing like five or six times and then the goblins would take me out and I'd be done. It's not sharp here on the ledges, but this part is crazy pointy. Like look at this thing, like that is crazy sharp, right? It's a nice sword. Cheecho's Gandalf, be careful, yeah, I know, I'm careful. I have stole red. Enjoying the following, your eBay options very much. So looking forward to getting the books I want. Nice, which ones did you get, Gatsby? Oh, you messaged me, which ones? I'm sending off some books tomorrow. I forget which ones they were. Home Defense, Cheecho's confirmed for the role of Gandalf and the Amazon's science game. Is there a Cheecho wizard of mathematics on the cures? Mathematics abilities deteriorate with more of the cure. Unfortunately, unfortunately. Guardian's no more. Yeah, okay, cool, yeah. I've already packaged them up. They'll be in the mail tomorrow, man. They'll be in the mail tomorrow. I hope you like them. And if you do send them for grading, I think you said you might send them for grading, but let me know what they are. I don't, I grade them according to what I think, right? Who knows what CGC is gonna return it as, right? I had one person in a comic shop that I saw on Wednesday. He said he sent the book in that had a gash like this. This was their last one, so anyway. He had a gash like this on a staple and other ticks and stuff like this. He himself had graded to 7.5. He got it back at 9.2. He's like, like we're laughing at it. Like, do you trust CGC grading? It is what it is, right? It is what it is. Have you sent the girl, girl boy sent? If I didn't, no, I haven't. Oh, to you, Spotify, no, it leaves Monday. I was gonna send that on a Friday, but I got busy. I got busy and the things were selling. So I was gonna package up more things. So I figured I'd make one trip to the post office. It'll be on its way tomorrow to use Spotify. I hope you like it, man. Again, the artwork is rough. The story is solid. The story is super solid. Super solid. Teacher, someone mentioned earlier in the chat, can't remember who it was about making honeycomb liqueur. Thought, it would be good. I haven't. It should be good. Buy some honey with comb in it and then pour vodka in it. I'm not sure what the vodka would do to the comb. It should just preserve it. And then give it a shake, put it in the sun and let the honey dissolve into the vodka. It'd be amazing actually. Should be anyway. Sometimes certain things I thought about, they'd be amazing and they weren't. Certain things I didn't have too much expectations turned out amazing. Awesome. That's fine, don't worry. Okay, awesome spot of tea. I'm gonna sip liqueur tomorrow in Lake Chelan. Can't wait. Nice, nice. Livestream it. We'll join you. Does any liqueur work? I'm not a big fan of vodka though. I like cognac. Cognac I've never been made liqueur with because cognac is, because vodka is neutral. Vodka and gin are neutral. Gin less so vodka is very neutral. Cognac already has a very strong flavor. So I don't know how it would work when it comes to using cognac to make liqueur. And cognac is very expensive in my part of the world anyway. Not brandy, the cheap brandies, the cheap stuff that's cognac imitation. There are brandies which are amazing as well. Don't get me wrong. Cognac is from the French cognac region. That's why they're allowed to call it cognac. It's just brandy. Cognac is just brandy, right? Hennessey is fantastic. I love Hennessey. But I wouldn't use Hennessey to make liqueur, tell the truth, because Hennessey already has a very unique, strong flavor. I would use neutral, clear alcohols to make liqueurs. I've never used rum. I know people use rum with fruits and stuff. I haven't. I find, I used to drink rum back in the day, a while ago, when I was smoking a lot of cigars and stuff, when I was going to Cuba and the cigar lounge and stuff like this. Not inside the house because you don't want to smoke cigars really inside the house. It stinks up. But with the rum, I would drink, but I didn't like flavored rum. What is the most adventurous, exotic fruit you've used for liqueur chicho? Additionally, you have any liqueurs you've wanted to make, but haven't been able to. Yeah, for sure. There's blood orange I want to make. And other fruits for sure as well. The most exotic would be, for example, like pomegranates. I haven't come across so much pomegranate liqueur. The cornedine and cherry, for sure. Like, you can't find us. And this is cornedine and cherries we've picked. Seabuckthor. I've never seen seabuckthor in a cure. I've seen seabuckthor textures. So, I don't know. I've thought about making kiwi, but I don't think, I don't know what kiwi would be like. Captain Morgan. Captain Morgan's crazy strong flavor, no? I prefer absolute. I tried to get my hands on vodka that people mentioned that Costco sells, that Grey Goose makes. That's really good. It's still like three times and stuff like this, but they don't sell it in the Costco's here. Like this bottle, like this thing, right? 60, it's 1.75 liters. So, 64 ounces or so, like 60 plus ounces. Expensive, cost $65, right? In my part of the world, alcohol is ridiculously expensive, ridiculously expensive. Hannah's equation for happiness, two shots of Captain Morgan plus Coke plus CBD. Don't drink Coke, Hannah. Coke is poison. Really, I used to drink. Stop drinking Coca-Cola or any type of colas, pop in general. The acidity level on the darker stuff is through the roof or acidity of three or four, it's not good. But rum and Coke and Captain Morgan, sure, but as you get older, do it less and less. I like Captain Morgan just because it's my name. Is it? Morgan. What's the difference between CBD and THC? Why not smoke good old pink cush? It depends. The grades change, right? Certain buds have higher CBD than THC and vice versa, right? I think it would be interesting to use garrana fruit. It's caffeine, pure bromine. Content could have an interesting effect with the alcohol possibly. Coffee liqueur would be very good as well, I think. Just buy coffee seeds, right? Don't grind them up, just coffee seeds. Add sugar, add vodka. I might try that. That would be pretty good, I think. Have you tried Russian standard? No, no. Coke is horrible, Coke is horrible. Diet Coke is even more horrible. I know it's bad, really bad, Hannah, really. If you want to preserve your health, stop drinking pop. Add vodka to morning coffee. I like, you know what? The one thing that I have mixed cognac with is tea and coffee. Tea and coffee, cognac is, like there's three things I've mixed cognac with. Tea, fantastic. Coffee, fantastic. And there's a drink called Beautiful, which is 50-50. 50% cognac, 50% Grand Marnier. Sugar kick and a half. Don't drink too much of it. Diet Coke says aspartame, which is awful, yeah. Yeah, coffee liqueur would be amazing, that's a great idea. Next time I think I might buy some coffee seeds and make coffee liqueur, why not? That'd be really good. Yeah, coffee would be interesting as well. I've seen some coffee beers and such, yeah, same. I like the coffee in different flavors, really, from chocolate in coffee and pop in coffee, chocolate-covered coffee seeds too, but I don't, I try to reduce, not drink too much of it or eat too much of it. I really wanna do a peppermint, cinnamon, and anise, anise seed, anise seed, I believe, and clover liqueur for Christmas. That would be pretty good KC. By the way, hi, KC, how you doing? For Christmas time, yeah, clove, clove, cinnamon, peppermint, you know what, that combination would be really good KC. But I think what you would have to do is the peppermint, the leaves, you would have to extract out of the liqueur. I don't think you could keep the leaves there for too long. I think you would have to let it sit and then filter out the leaves and then you can leave the cinnamon, stick, clove, and anise seed, I believe, in there. All McDonald's pop dispensers has aspartame, terrible drink, is a terrible food place to avoid, yeah, avoid a hundred percent. Aspartame is a hundred percent safe. In pop, I wouldn't do. There's a place like, to go, which does espresso martini, which is so good. I can't see. Pretty sure I've seen YouTube videos where people have used Coke to clean their toilets. Yeah, I've used Coke to unplug the drain. Really? Too little bottle of Coke. And if the drain's plugged, pour it, leave it, come back, it's gone. Turn on the water, it's over, right? I guess this city makes it an effective clean agent, yeah? Unrust things, bro. Unrust things, bro. I totally don't work for McDonald's. I've been a manager of McDonald's for four years. Oh, how do you assist a manager, honestly? Yeah, don't eat that stuff. I've been there for a year now. I'm a 20-year-old, mostly healthy male and I drink soda every day. How the fuck am I? Deck mat, here's the thing. Do you get cavities? Stop drinking Coke, stop drinking Pop. Watch where you don't stop getting cavities. Really, I've tried it. That's the combo I like to make tea with now. And again, yeah, you can strain your liqueurs after a couple of weeks and they'll be good enough for gifts and things, yeah. Get yourself little bottles and take little saplers of the liqueurs and they'll be good enough for the saplers of the liqueurs. They'd be amazing. Aspartame has been proven for years and years to be 100% safe. Think about who wants you to not use sugar replacements. Do the research and don't believe anything here. Possibly, Casey. I disagree with Aspartame. For what I understand, Aspartame is, if you go back to the 1980s, it was Donald Rumsfeld. I might be mistaken regarding the, is it Aspartame or something else? But Donald Rumsfeld, in the 1980s when it was working for this corporation, the CEO, they fast-tracked one of the sugar supplements. I guarantee the science is there, it's 100% safe. Okay, Casey. Never had a cavity, in fact. My teeth are actually really healthy for some reason. Wow, deck man. You got good bones. Yeah, liqueur. Last year, I made chicho. Buff monster, how are you doing? We just finished our liqueur last year. We just finished it. Can you answer one important question regarding liqueur? The alcohol preserves the fruit, but that happens when it's not covering, but that happens when it's not covering the fruits anymore. You have some jars with uncovered fruit for weeks or months. What happens to the exposed fruit? The exposed fruit has already sucked in so much sugar and alcohol. I've never, 30 years of doing this, I've never had any mold on any of the fruits that I've eaten the fruits, and it's all good. Like, the one thing that destroys things is oxygen, right? So when you close this up, some of these aren't completely sealed, so the alcohol content is decreasing a little bit too. I don't know what the sugar that's true, the problem might kick it up, I don't know, I've never had any of the fruits go bad, right? But for sure they have to be covered for a bit for them to absorb the alcohol, so it just becomes preserved. Switch from pop to beer after a drink, 21. No cavities, although the beer guts is another side effect, I don't want to say, yeah. Big sugar desperately wants you to believe you can't use sugar replacement, yeah. Good sugar replacement is not aspartame, but let me go grab it, hold on. Is this it? No, this isn't it. Anyway, there's another thing that is not a pasture substitute. I'll have to wash them off, okay? Oxygen destroys everything. What it looks like we need to chop down all the trees. If you want to preserve things, just vacuum seal them, right? Have fun. Okay, yeah, should we call this tree? Should we call this tree? Thank you for being here, by the way, that was fun. Fun strain indeed. I thought aspartame was pretty unhealthy. My take is, Casey's saying no. Casey does look into the science of a lot of things, so he's pretty well informed on a lot of these things. He's corrected me on a couple of things. I haven't looked into the aspartame. Aspartame, Donald Rumsfeld and aspartame, to me, I believe is Donald Rumsfeld, are connected. So anything that Donald is connected to, Donald Rumsfeld, fast-tracking it through the FDA, I would stay away from personally. I haven't looked into the history, common myth. But Casey has shown me a couple of things where I was misinformed, so I am better informed now. I forget what they were, though. What was I? I was like, it's strange. I thought, glad you enjoyed, Void. Only stream I have watched from, beginning to the best content creator on Twitch. Oh, thank you very much, well, I should appreciate it. And welcome. I'm glad Spot of Tea sent you our way. Thank you, Spot of Tea. Atruz, how are you doing? Night, chichou, when are you streaming the jam? I'm making, the jam, I believe, we're starting at 3.30 tomorrow afternoon. Okay, you know, if I say it, I would look into it deeply. Yeah, otherwise I'd keep my mouth shut. Even so, Casey, I have to, this detangle myself, Asperday and Donald Ronson, I would have to look at the science. I would have to really dig down. Like that, I have such an allergic reaction to people like Donald Ronson, Dick Cheney and stuff like that. If I associate anything with them, they're on my don't touch list until I totally dismiss it, right? Lots of fun, chichou. Keep bringing the positive, brother. I will try, man. So, cola, light, and zero is actually better than normal cola? No, I wouldn't touch those. I personally, I wouldn't touch any of the colas. Maybe, Casey, look into it, let the pop drinkers know. Okay, gang, let's go on the stream. I gotta go look at some comic books and grade them and see where we're at. If you can make it tomorrow, better than drinking all that sugar 100%, yeah. I'm excited for tomorrow's stream. And my comics, see you then, everyone. Gang, sounds like you guys had fun. I had a great time, obviously. I don't know, sampling. But if you can make it, we'll see each other tomorrow at 3.30 to make some Blackberry Jam. If not, Wednesday, we'll make applesauce. Love you, chichou. Love you, guys, too, man. Love you, guys, too. Peace, everyone. Peace. Join chichou. Blackness.