 Okay gang, we're going to let this curl call. We're going to make some liqueurs, okay. Let's do this here. Let's put this here. Let you guys see it as well. I want to move this guy here. So we've got room. So you guys will see. Okay, now let's make some grape liqueur. Now here's our grape liqueur from 2020. Okay, I think we made this together. So grape August 2020, 10 out of 10. I gave it a rating. Fantastic. Here's what the grapes, like they turn this color, right? After two years, right? Fantastic. This was so delicious. It's still delicious, right? I should probably top this up as well. I got some three balls of vodka, 26 years going on here. So what we're going to do is make the grape liqueur the new batch. We're going to make a bigger batch. Okay, because this was an experiment. This is the first time I was making grape liqueur. So good, so good, so good. And these are the grapes that we harvested from our patio, right? So let's make it in. Let's make it in this. Is that going to be too big? I've got really big jars going on here, right? Got to get the big jars or the liqueur. How hilarious. The sweet chain. Are you going to do? No, no, no, no milk and bugs. Thanks. That might be one where I have ethical, yeah, I don't, you know, if the WDF wants you to eat something, I'm going to think twice about it, right? So take a look at this thing. Here's our grapes. I already pulled them off the stems and I gave them a wash. Okay, so I'm just going to pour this in here. Let's see how much it takes. Nice. Good, good, good, good. That's awesome. And then we'll wash this bag later, of course, right? So let's put this here. We'll take this guy too. So grapes from our patio, right? I'm going to add one cup of sugar on this. Okay, first time chat, Nicholas Vivaldi. Hey, it's my first time watching you live. How's it going? Pretty good, pretty good. Welcome to our live stream. Salute, salut. You got to try that. Got bread and deep fried green flower. Insanity. Insanity, right? Insanity. Where we got? Okay, I'm going to open this up here. I'm just going to add one cup of sugar. Okay, not much. Okay, just one cup of sugar. Because the grapes are really sweet. Let's put this here for now. And let's bring our vodka. That's Kirkling, that's good. This one Kirkling too. Let's bring a bottle out. And again, I'm sticking with absolute. And check this out. I went to the liquor store to pick up these bottles. And there's actually a limit they had at the liquor store. You weren't allowed to buy, you could buy as much beer as you wanted. But any item, may they be spirits or wine, you're only allowed to buy three. So rationing in a liquor store in Canada. Right? Ghost phase 420, switch in. Begin a question, how long are you able to freeze fruit before you use it forever? As far as I know, I've never had fruit go bad in the freezer. We consume it beforehand, right? Absolute, the only thing absolute is a good bang for your vodka. It is, it is. Alcohol in Canada is expensive, extremely expensive. Then you just pour it on top. Nice. And a bottle, a little bit left, right? A little bit left. Fills up the grapes to the top. And the grapes will sink, so we'll have vodka on top, right? Cave, med, fika, chicho. Nice kitchen, very cozy, thank you. Now, what you want to do is, I'm just going to close this up. Seal it. Okay. And give it a shake. Now, I might decide to add more sugar later. Okay. Make sure the jar seals, right? And this, you can just leave it in the sunlight for a couple of days, right? And then you can just put it on the shelf. It doesn't need to be in the sunlight the whole time, right? Leave it in the sunlight for a couple of days, a day, two days, maybe three or four days. That way it'll heat up, it'll dissolve the sugar at the bottom. And then every day, you know, go and give it a little shake. Okay. If you've got a warm house, you can just leave it and it should dissolve. Okay. And once all the sugar in the bottom is gone, that's totally diluted in there, right? And let it sit. This probably let it sit for about four weeks before tasting it and see how it tastes. Strawberry is the quickest that the flavor gets in. And about three weeks, even two weeks sometimes, depending on the strawberries, right? Two to four weeks, the strawberry tastes good, but the longer it stays, the better it tastes. Okay. So this one I'm probably not going to taste maybe month, month and a half. Okay. Maybe I'll give it a taste in a month. Lonely Piggy, I can't drink vodka anymore, though. The smell alone makes me woozy. Ooh. The liqueurs don't really smell like vodka. They don't even taste like vodka. The good ones, like strawberry and stuff. Spencer, man, how are you doing? Doing good, man. Thank you very much. May I have rice for you? Okay. Ponzi killer. I'm microwaving my homemade rice to you cooking. Awesome. Sweet Chin. Hope you have good rice. I'm going to make this adult grape drink. Adult grape drink. Looks good. It is good. Yo, if you guys are in the USA, don't get the sauerkraut at Hanford. I'm going to put this here. Oh, we're going to make blackberry in the cure, too. But before we make blackberry in the cure, let's make some plum liqueur as well. We're going to make some plum liqueur. Here's plum liqueur we made in 2019. No, out of sugar August 2019. This is actually plums made like 10 years ago, maybe. Take a look. These are big plums, right? They're super good. I'm going to bring one out and eat it. Maybe eight years ago. They're strong. And the plums really catch the alcohol flavor when you make liqueur. The fruits really absorb the alcohol flavor. The liquid doesn't taste like alcohol at all, usually. It just falls apart in your mouth. But it's got a strong alcohol flavor. I haven't made a fruit liqueur yet where the alcohol flavor doesn't just get sucked into the liqueur. It gets sucked into the fruit. So what we end up doing, usually, is Richard Ruger. Thank you very much for the follow. So usually what we do is we pour the liqueur, the liquid, and when you drink that, it's like sweet candy. And you can have a little fruit on the side and just nibble on it and get the alcohol flavor. Cheryl, I made a pint of plum with crystallized ginger. Oh, nice. It should be ready in a few weeks. Oh, that would be very good. Sweet gin. Yeah, plums are amazing. Caffeine. What does a bottle of absolute vodka cost? A bottle of absolute vodka costs around $26 with taxes. It comes up to around $30. Is it $26? Yeah, around $30 in Canada. Crazy prices. Take a look. This is cooking down now. You can see the foam coming up. See that? When the foam is coming up, you've got to really watch this because all of a sudden it might just go... So you want to get it going because you want this to break down. And you're giving it a mix because you don't want the bottom to stick. So I'm taking the spoon and I'm scraping the bottom with it. Let's make sure this one's doing okay too. What's your favorite liqueur you've made so far then? I love the strawberry. I love lemon. I love the plum. It's not really what's my favorite liqueur. It's what I didn't like very much. I didn't like cucumber. Cucumber wasn't very good. Actually, at some point it became okay. It became not bad. It was sort of refreshing, but it wasn't the best. I won't be making any more cucumber. It's the same price in Sweden. Because Swedish vodka is really good. Nikolas Vivaldi, have you ever tried mead? Yeah, I think so. Yeah, for sure honey. I've been trying to find some of it. I see people making their own. Yeah, mead, wine honey, no? It's really good. Yes, gular. Damn, chicho. Rockin' three angles on a live stream. Nice production value. Speedy Gonzales production. Speedy Gonzales production. So it's going on cucumber. I had a toast of sesame oil to my rice. Nice, delicious, delicious. Add some dried mince if you have it. Super good. Cheryl, did you make the cucumber with vodka or gin? I made it with vodka. And one of them I made no sugar. And one of them made with sugar. And the one with sugar, I didn't like it at all. The one without the sugar, it was better. It was better. I had to sit for a long time. I had to sit for a long time. Atramadas, imagine harvesting honey from bees that live on a cabin. Cannabis, oh, cannabis, honey, bees. Oh, that would be so good. Ponsicle of fresh mountain mint. Nice. Throw it in. Nets in four. Good morning, chicho. Been loving the frequent streams lately. Yeah, me too, me too. Getting back in the groove again. Getting back in the groove again. Let's do plums. How much plums do we have? Yeah, let's should fill it up. So one more jar. I'm just checking this, making sure the foam doesn't get up too high for it to all of a sudden go. Gotta watch it, gotta watch it. So check this out. These are plums that I harvested. When we were picking blackberries, we saw a plum tree. So I went for it. I like foraging. If I see a fruit tree, I go for it. A little bee lime. So this should make really good, really good liqueur. It's tart. So you want to take off the stems on them. Like little stems. I harvested in a way where I didn't get too many stems, but they can stay on as well. No big deal. Sweet chin. Mint is great to keep the mosquitoes and ticks away. Does it? I didn't realize that. Cheryl, I was just thinking cucumber might be decadent with a nice herbal gin. Maybe. Maybe. I might try it. Good idea about no sugar though. Yeah, no sugar. I didn't really like it with the sugar. It was so off. It was really off. It wasn't refreshing at all, which is what you want cucumber to be. So if it's really good with gin, let us know Cheryl. Maybe I'll try it with gin. Nice. Doesn't look beautiful. Not only biggie, I remember one of the better cooking ones color-wise was the pomegranate liqueur. It was amazing, amazing. Pomegranate liqueur you made. Man, that color was insane. Yeah, pomegranate is amazing. I've got some plums left. Let me see if I can shake this and free up a little bit more space. I don't think so though. Pomegranate liqueur says, oh wow, mint goes good with rice. Yeah, yeah, yeah, mint and rice is amazing. Okay, we can't get anymore in, so we've got a little bit left over. A little bit left over. I'm going to pour this and just leave that inside. I'm going to give these guys another swirl with a spoon, okay? Just to make sure the bottom is not sticking. It's not sticking at all. It's very liquid. The juices have come out. Just want to give it a nice mix. Just want to nicely curdle it. Close that off. Again, I'm just going to go one cup of sugar. Okay, let's bring the bottle over. Let's use up what we've got left from here. Pomegranate is like a 5-2 baseball player. Good for everything. The bottle is good. Again, it looks like with the fruit. Oh no, because we already used up a little bit. This one took up more vodka because there's more spaces between the plums. The grapes less spaces. Right? Pomegranate salad dressing is killer too. Yeah, yeah, super delicious. I'm glad you like Lonely Piggy. Nice, nice memory. Beautiful color. Look at that, just beautiful. Just beautiful. Look at that. So we've got grapes and plums right now. These are heavy. Super cool. Amazing together. Right? A little bit of vodka leakage from shaking that. Look at this. It's curdling. So just give it a shake or swirl. The foam on it is amazing. This one too. Let's put that. I'm going to open that up so it breathes a little bit. Blackberry. Blackberry, blackberry. Baseman Ciccio. Are you a fan of beets for sure? I made a very quick and easy salad with arugula beets. And gochis, nice. Beets and gochis go amazing together. Some simple and great. And balsamic vinegar and some dressing. Yeah, fantastic. You can do beets, apples and cabbage. Beets, apples and cabbage or just beets and apples is really good. First time chat. First time chat. Lots of first right, first time chat. Hi, welcome to our live stream. Bleak attack and monkey geek and dinosaur one three three one welcome raiders, welcome raiders, salut salut. Raiders, raiders. Let's make the blackberry master chef. Let's make the blackberry. You know what, let's stay consistent. We'll put the blackberry in this as well. So I'm going to bring out the jar that we put in the fridge or the bucket. So this is our blackberry. So we're going to put this in there. Okay, this one I'm going to have to use a spoon. I'm going to leave it open for this a little bit. Because I don't want it to go boiling over while we're busy making this stuff. Beautiful, thank you. What's up? Diet Coke for life. Diet Coke for life. Don't eat that stuff or don't drink that stuff. That'll stuff will kill ya. You can hear the Kirkling, right? These guys are Kirkling nicely. Let me do a little shake on this. This is blackberry jam we're going to be making. Two pots of blackberry jam. Very liquidy. We're going to leave a little bit of gap there. I need to put little handlers. These guys are on here because it's getting hot. Okay. How long do I let the plums sit? The plums, again, I'm going to let sit at least a month, month and a half. The longer, the better for the plums. Okay. Ray, Rachel, sorry for the late message. Hope you're having a beautiful U2 as well, Ray. Thank you very much. Thank you very much, Ray. Ray, Ray, Ray. And first time chat. I'm sorry if I missed some of the first time chat in Ray's game. With the cooking time-sensitive scenes such delicious food made me hungry and the smell. My God, so good. Have a beautiful day today and always, always, always. Thank you. You're amazing. Monkey says to Ray, basement. What does Ray mean? It just means they're coming in from another live stream. Which is sort of cool. Look at the size of these blackberries. Look at this. Look at the size of these. Fantastic. So juicy. I lost a little. Now what I'm going to do is I want to throw these in here too. There. We lost a blackberry. All these guys doing good goods. What was this doing? Good goods. You can hear it, right? That's the sound you want without a gulp. I'm going to add one cup of sugar to this. Love the sound of it. Slowly the blackberries will sink in. The sugar will sink in. And then we'll give it a shake again. Again, putting these later on. I'm going to put them on a windowsill for a couple of days in the sun. Let it heat up. Let it sort of not melt the sugar, but dissolve the sugar, right?