🥥Making Coconut Palm Sugar Rum! Traditional Filipino LAMBANÓG!🌴

Get Olive Nation Products - bit.ly/33cdUqn Use Coupon Code BB20 for 20% OFF your order!
Today I’m using coconut palm sugar to make traditional Filipino rum called Lambanog. This stuff is delicious!
Footage of Coconut Sap Harvesting - • TUBA IN PALAWAN (Cocon...
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Bearded’s Lambanog Recipe:
10 pounds (4.5Kg) Olive Nation Coconut Sugar - bit.ly/33cdUqn Coupon Code BB20
2 pound (454g) Olive Nation Coconut Chunks
½ tsp Olive Nation Coconut Extract per 750ml finished spirit
1 Gallon (4L) Coconut Water
4 Gallons (16L) water
Yeast Nutrient - amzn.to/3hNSeId
Distillers Active Dry Yeast - amzn.to/2Z1H3VO
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1. Save a few ounces of Coconut Sugar for flavoring the rum later, but combine the rest with 1 gallon (4L) coconut water, and 4 gallons (16L) water, then stir to make sure the sugar is completely dissolved. Add the yeast and yeast nutrient, then aerate the wash and ferment for at least 1 week, or until you hit 1.000 or lower on your hydrometer.
2. This coconut wine could hypothetically be distilled in a single pot still run. If you were to use a thumper, it would theoretically be possible to add 1L of coconut wine and 1 pound of coconut chunks in thumper for extra flavor.
3. If you did hypothetically distill the wash and make lambanog, you could flavor the finished product by adding 1/2tsp of Olive Nation coconut extract per 750ml of spirit, a handful of coconut chunks and 1-2 tablespoons of coconut sugar for a big flavor boost. If you’d like a more clear finished product, let that macerate for 1 week, then chill overnight and filter cold to strain out the coconut chunks and coconut oil.
Disclaimer: This video may contain a simulation of the process of distillation filmed for entertainment and educational purposes only. The equipment depicted is solely for the production of distilled water, essential oils, and brewing. The information on the process is provided for its entertainment and educational value only. Distillation of alcohol is currently illegal at the U.S. Federal level if done without a license, even for the sole purpose of personal consumption. Understand and follow Federal and State laws when making alcoholic beverages. If you attempt this project, you assume all risk. Please drink responsibly.
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Intro music - “Yes Ma’am” by Cullah is licensed under an Attribution-ShareAlike License. Check him out. He's Awesome! / @cullah
Outro Music - "I've got a Plan To Rule The World" - by Cullah is licensed under an Attribution-ShareAlike License.

[@BeardedBored]

Get Olive Nation Products - bit.ly/33cdUqn Use Coupon Code *BB20* for 20% OFF your order!

[@StillIt]

I've been looking forward to this man!

[@BeardedBored]

Me too!

[@craigbryant9925]

Jesse, you're more active on B&Bs comment section than your own 😂

[@Hix1388]

charter it with the palm sugar i like it

[@SyBernot]

Aw man I haven't had or thought about lambanog in like 3 decades. The stuff I had was fermented under a bush, we had to pick out the bugs before we "made it stronger" which we did in batches one canteen cup at a time using our MRE heaters. We only got about a pint and a half or so of the stuff but it was more than enough to get a couple of us buzzed. The guy that taught us we called coconut joe. He was like 60 or 70, skinny as a rail but for a couple bucks he'd shinny up a tree with a machete in his mouth and come back down with a fresh coconut for you. I think our endeavor cost us around $20 US to get enough "juice" to fill a jerry can. Best/worst couple weeks we spent in the field out there. It wasn't really coco-nutty at all just stiff and burny and the thing you looked forward to after standing in the rain for 8 hours in your rubber duckies in 10 foot visibility rains.

[@BeardedBored]

Glad I could help dredge up some good/bad memories for you;-)

[@SyBernot]

@@BeardedBored all good memories, even any bad stuff gets me to where I am now. No regerts "hypothetically"

[@BeardedBored]

@@SyBernot Agreed. No ragrets.

[@drewchorlton342]

Thank you for your service! God bless you

[@DaveMutsaine]

Heard of Arrak? :) @@BeardedBored

[@jamesj8965]

Every time i back sweeten with original ingredients the flavor just pops. Always a good idea.

[@BeardedBored]

It really is magical:-)

[@TheBeauski11]

Looks awesome. Well done!

[@BeardedBored]

Thanks!

[@darrenjames218]

That's a fantastic video. I'm definitely gonna give this a crack. Thank you.

[@888Tallone]

Great video! My wife is from the Philippines. I spent 6 months over there on the island of Leyte and my wife’s Aunt had a coconut farm and was given Tuba daily 😍😍 I definitely try this recipe. Thanks! I can’t wait to try it.

[@BeardedBored]

Hope your wife likes it:-)

[@hillbillyinthephilippines303]

I make it here in the Philippines its an amazing drink

[@StillIt]

Hahaha your "roughly half" ....like the way you measure man😂😂

[@BeardedBored]

I'm all about precision;-)

[@Backdaft94]

@@BeardedBored rofl that you are

[@jonthegman]

Did this last year and it was very good.

[@HodgyE5]

great recipe , Starting rum wash today.

[@HisVirusness]

9:00 This is the content we subscribe for.

[@BeardedBored]

Hahaha!

[@stephenb4411]

Great video, I never new coconut sugar ever existed. More recipes like this Please. Thanks 😁😁👍👍

[@BeardedBored]

More to come!

[@bearlyawake3904]

Oh man I'm salivating!

[@colwk]

Your getting a lot better at describing taste and smell 👍🏻🥃

[@BeardedBored]

Thanks! Been practicing a lot:-)

[@brianreynolds1831]

Seems like you could do a simple sugar wash with cane sugar and just add the coconut chunks and sugar later for the taste.

[@jacobthompson1682]

Wild I first heard about lambanog years ago on a show called Three Sheets. I always wondered about it.

[@lazyplumber1616]

I bought stuff to try this about a year ago and it's finally in the fermenter!

[@BeardedBored]

Congrats!

[@KernsJW]

Sounds tasty! Seems olive Nation has various products!

[@JamesKintner]

Alright, that one is going in the recipe book. Thank you much!

[@BeardedBored]

Awesome:-)

[@susannminall7456]

Love Olive Nation's product line.

[@hillbillyinthephilippines303]

Great video my friend glad to see some one else try this I live in the Philippines and have been experimenting on making some rums. I like using the muscovado sugar and straight coconut water to ferment with also add some smoked coconut meat to the mash to give it a hint of aged flavor. I add buko pandant and vanilla flavor at the end along with the coconut sugar it is amazing in the process of starting up a business making and selling it here

[@BeardedBored]

Awesome!!!

[@terrysellers9809]

I loved watching you taste the coconut spirits wishing I was there

[@Rob_Diamond]

Can't wait to try this one!

[@BeardedBored]

Have fun;-)

[@mohamedrusthum8924]

We have the sap here its readily available I come from the Maldives and Alcohol is illegal But we do get the sap just not fermented

[@jamesramey3549]

Sounds amazing, going to have to give this a try

[@bryanjohnston6676]

Another one for me to try, thanks for all the great videos and recipes

[@BeardedBored]

Thanks Bryan!

[@jefffawley3299]

Coconut is great.. I added almond flour also

[@BeardedBored]

Nice!

[@scottclay4253]

Great stuff, Bearded! There is great joy in creating something new and amazing, the look on your face said it all. Thanks Brother, always look forward to seeing where the mind of Bearded will take us next.

[@BeardedBored]

Thanks Scott!

[@justsome-guy7596]

looks like my next recipe - thanks BB, great video

[@BeardedBored]

👍😎

[@warrencourt7938]

Interesting post. The look on your face towards the end says the result was great.

[@BeardedBored]

I'm trying not to drink anymore until it sits for a week to get the full flavor. Tough job;-)

[@BEAVERDIY]

Wow wow wow, this sounds fantastic, eye contact while spraying hahaha.

[@BeardedBored]

😳💦😜

[@drastixhound9524]

Interesting. Hypothetically.

[@danielostman5805]

Im making some coconut "rum" right now. I did not proof it down before putting the Coconut in there. I put in 94% alcohol and gonna let it sit for a couple days, then im gonna proof it down. And am gonna ad a little bit of vanilla and sugar.

[@BeardedBored]

Nice!

[@AgeWhiskey]

Love the idea of a coconut thumper. Another great video. Cheers!

[@BeardedBored]

Thanks brother!

[@lazyplumber1616]

I wish your Fairy could do a complete walk through of his setup that would be awesome!

[@lazyplumber1616]

My, what big hands you have! lol

[@BeardedBored]

There are far better rigs out there than what my fairy uses. You've seen my soldering;-)

[@mR_LoPeZ86]

This sounds like it would be absolutely delicious. I love your humor and everything on your channel. My one complaint though however, Not Enough Content lol because I can't get enough of your videos haha. I'm actually heading to the store in the morning to try to find some grapenuts to try your recipe.

[@BeardedBored]

Thanks brother! Good luck on the vodka...hypothetically;-)

[@mR_LoPeZ86]

Yes, "hypothetically" speaking, of course, seeing as I'm in California lol

[@BeardedBored]

@@mR_LoPeZ86 It all just theoretical discussion:-)

[@robertfontaine3650]

That's a nice idea. Thanks.

[@BeardedBored]

Thanks Robert:-)

[@jasontongue5685]

Loved watching your process man. Well done on the recipe build

[@BeardedBored]

Thanks!

[@jamesthomas8481]

Just a suggestion, try putting in a little of the left overs after your first racking into your thumper... to add flavour. (The juices left at the end of your wine)- usually I got to wait a few hours or put it in the fridge for the lees to drop out.

[@workhardplayhard801]

I would suggest toasting your coconut usually toasting nuts brings out their flavor just toast it until you can smell it cooking

[@darthbiker2311]

Fun fact: in the early years of the Galleon Trade, Filipinos and Spaniards from the Philippines introduced tuba- and lambanog-making to Mexico. They planted coconut plantations and built stills for liquor production. Tuba and lambanog soon became popular among Mexicans. However, because they started to compete with European wines, the industry was ordered to be shut down and the plantations destroyed. However, tuba survived in its non-alcoholic form and is still sold in Mexico today. The Mexicans also managed to salvage the stills, and their experience with making lambanog became the basis for the development of mezcal and tequila.

[@johnparrish9215]

That Palm Sugar could make some outstanding candy or even chocolate, I might have to try it.

[@BeardedBored]

It's delicious in coffee too;-)

[@Dinckelburg]

@@BeardedBored it's sooo good in coffee

[@DarkR0ze]

@@BeardedBored or tea

[@BeardedBored]

@@DarkR0ze Especially Chai;-)

[@StillBehindTheBench]

Wait a minute... They have Tim Hortons down there? Great video as always. I'm definitely gonna try making some. That cooked sugar smell/taste probably comes from a compound called sotolone.

[@DanielJAudette]

Tim Hortons got bought by Wendy's I thinks so it's going everywhere

[@Don-uo5bm]

@@DanielJAudette bought by Burger King It’s sad. Tim’s isn’t the same. :-(

[@BeardedBored]

We've been to Canada;-)

[@chinanorthairguns]

They even have Tim Hortons in the UK.

[@papadunbar]

Love this video! I always get great inspiration from your stuff. In the end you made what looks like a tasty cocktail!

[@BeardedBored]

Thanks brother!

[@tomspreacker4489]

Great video as always. Thank you!

[@BeardedBored]

Glad you enjoyed it!

[@pardeepmatharoo3165]

Amazing work. Definitely I am going to try this one.

[@FLYFISHO]

wish we could get stuff like this in Australia

[@roytelling6540]

hello Bored :) don't know if you will see this? as this video is a year old now. I've like making fruit wines and what I have done is make 25 Litres of wine, made 10 bottles and gave the rest to the liqueur fairy and when I got it back I added some of the fruit I made the wine with and it has always turned out very nice? BUT I found out that if I don't like the fruit wine the liqueur fair does not do a good job :)

[@BeardedBored]

Thanks for the info Roy:-)

[@marknordlund22]

Finally! I wasn’t able to get any when I was there

[@BeardedBored]

Saved you a long trip back;-)

[@Edgunsuk]

Bought a bottle of Malibu last year 20 yo behind the counter said have you tried it in milk ? ......needless to say that night i did , bloody amazing lol

[@bigboyvega1719]

You should make pitorro ,,Puerto Rican moonshine 💪💪

[@BeardedBored]

I will:-)

[@adanmaskery1237]

Thank you so much sir! As always amazing content that makes me laugh out loud

[@BeardedBored]

My pleasure!

[@angelicapinili5656]

Hey thanks! :)

[@BeardedBored]

Sure thing!

[@j.schwarts9837]

making apple brandy apple pie moonshine today, after cooking that mix up I need to wait 20min according to your video recipe... very nice this video is 20min :) thanks again for the inspiration!

[@BeardedBored]

Good luck on the apple pie;-)

[@jeffslusher5581]

I love me some tuba man thanks for the information my brother !!!!

[@BeardedBored]

👍👍😎

[@jacobmurphy3045]

Dude killer recipe

[@BeardedBored]

Thanks so much!

[@stillworksandbrewing]

looks good thanks for video Cheers!!

[@BeardedBored]

Thanks brother!

[@nicholaskarako5701]

Made this banana honey like syrup from Day One Recipe twice. The second time I made it I had added one cup of bourbon to the banana stock i made from eight banana skins. Then added one pound of coconut sugar, two filters of coconut water, juice/zest of one lemon and a pound of wild flower honey. The slowly simmered this down until I had around two cups of an amazing syrup. If something like this was used to make a bochet mead man...

[@davedrewett2196]

There is more than one type of Palm used. I’m pretty sure in India they have toddy palm as well as coconut palm to make sugar. I’ve seen one lot that is very dark ( from Indonesia ) and one from Thailand which was very pale colour like creamed honey. Both types taste very different to each other.

[@ozzyosbourne9900]

"I gotta stop drinking this, I got a video to edit" :)

[@vtcrafter6626]

Sounds like this is very similar to pitorro except palm sugar instead of sugar cane. I have a Puerto rican friend who knows a liquor fairy and the almond pitorro is amazing. Would love to see a video on pitorro

[@BeardedBored]

I'll look into it. Thanks for the idea!

[@cosmicbrambleclawv2]

"Makes Malibu rum taste like garbage" As somebody that already doesn't like Malibu... 😂 Of course I don't like coconut rum period anyway, at least for drinking purposes... Rum CAKE made with coconut Bicardi is absolutely amazing, especially if you let it sit for a few days, the sugar crystalizes on the top half and the bottom half is all moist with rum+sugar glaze

[@BeardedBored]

Now I'm hungry!

[@datilman9146]

Try aging it on some toasted coconut. Toasted the coconut with a touch and put it in a jar. Hypothetically haha.

[@BeardedBored]

Good idea!

[@myme5615]

Funny I decided to make my own rum whisky hybrid...I was going call it rumsky For a 10 gallon or 50L wash I used. 1x malt extract pouch from a beer kit 4kg of molasses 3kg of coconut sugar 1.8kg of dextrose 1kg of honey I started the mash with sn9 wine yeast and apricots apples and blueberrys rescued from a batch of mead.

[@jasonz1810]

I can only imagine the smell and taste of that. I am currently waiting to see when the liquor fairy will show up at my house and if they have a way of adding a thumper to their Anvil Foundry.

[@kenstar1862]

Love your vids,,,,,BTW do you know if George is well? I watch both your channels and I enjoy you guys very much

[@BeardedBored]

George is doing fine, just taking a much needed break:-)

[@jeffreyschutt7451]

nice work Bro

[@BeardedBored]

Thanks brother!

[@lancesbackwoodsspeedshop3261]

Very good!!!

[@BeardedBored]

Thanks!!

[@lancesbackwoodsspeedshop3261]

@@BeardedBored this is one I'm totally going to try. I'm also building me one of these corn malting robots too 😜

[@BeardedBored]

@@lancesbackwoodsspeedshop3261 Good luck on the malt robot:-)

[@isto1661]

I don't know if anyone has suggested coconut husk. I'm not sure if it would enhance the flavour if you aged it toasted or not.

[@the_whiskeyshaman]

Dude. Thats killer. My wifey loves Malibu and I tried to make a version of it. And yea it got that damn oily film on top but I will for sure have to try this.

[@BeardedBored]

Good luck on the next run, Rand!

[@Mychannel-fw5mb]

You had me at Malibu rum 😂...usta LOVE that stuff....this will be fun to try

[@BeardedBored]

Awesome username:-)

[@Mychannel-fw5mb]

@@BeardedBored hahhh made it up on the fly

[@mebesaturday]

I currently have 20 kilos of dried coconut flakes (no sugar) sitting in my kitchen and can easily get local palm sugar :) I think I might try something

[@BeardedBored]

Do it:-)

[@mebesaturday]

@@BeardedBored right after I'm done with this rice fermentation

[@MultiHeyhey101]

Make Tepache…from Pineapple please

[@BeardedBored]

Will do:-)

[@DGKOP72]

If you don’t have a thumper how would you infuse the coconut chunks. (I have a t500 alembic top)

[@BeardedBored]

Just add some to the finished product like I did and you'll still get a good flavor;-)

[@glleon80517]

Awesome, Bearded! Are you still Bored😉

[@BeardedBored]

Always;-)

[@mothox]

Giddyup! And dead yeast as nutrient.... Wow. Thanks for this 🍻

[@BeardedBored]

Yeah, they were talking about it in a few forums and on CitySteading.

[@justaguylou]

I wonder if you could do anything with the coconut chunks in the bottom of the jar when all of the liquid is gone. Grind it up, cover in chocolate & make alcoholic Mounds bar!

[@BeardedBored]

My wife just screamed, "PLEASE DO THAT!" LOLOL! So I think I'll make a quick video for that. Thanks for the amazing idea:-)

[@ehrashkae6343]

The next time you have any kind of super fine mush like your pineapple soup that you need to strain out, goto a restaurant supply and pick up a chinois. If you don't know what this is, it is a special kind of strainer created by France that pastry chefs and normal chefs use daily... I could not live without mine.

[@STEVE2541]

hi just ordered some palm suger to have a bash at this great looking fairy liquid, am i correct that you did not heat up any water for the purpose of disolving the sugar , room temp ok ?

[@BeardedBored]

Room temp worked for me, but if you want to heat it up you can. Just make sure it cools off before pitching the yeast:-)

[@russconklin6558]

Hi , Long time watcher, always enjoy the way your mind works, like mine. By the way, where is George, is he well? No videos for months. God bless and stay safe. Russ

[@BeardedBored]

George is fine, just taking a well deserved break;-)

[@hick-a-rican1260]

From now on, I will fill my air locks the same way you did here 🤣

[@BeardedBored]

The less you blink, the better the air lock works;-)

[@Don-uo5bm]

I’m surprised you didn’t toast some coconut and try that. 🥥🌴

[@BeardedBored]

Next time!

[@Bamaboompa]

👍 You’re videos ALWAYS have me thinking what else!? Not sure if the coconut meat was fresh, dried or ?? But I’m always thinking toasting or roasting brings out flavors. What if you toasted regular grocery store dried coconut to add to the distillate? Perhaps even added then performed a little Nuclear Aging? One last- if you’re having problems with the oil, stick it in the FREEZER until it hardens pre-freeze OR one round of jacking to clear.

[@BeardedBored]

Great ideas:-)

[@Edgunsuk]

Love the tshirt m8 , here's one for you , you can use bread to soak oil off the top of a liquid , had a m8 in the Australian army he recons they used to spread boot polish on bread and leave it in the sun for the alcohol to be absorbed then scrap the boot polish off and eat the bread to get pizzed lol ye i have not and am never trying that lol ... but then again i had a Scottish friend that said if you putt a funnel down your throat and pour old spice aftershave down it you can get drunk without the bad taste ..... and aftershave is smaller to shop lift than booze .... got to love the Scottish !!!

[@BeardedBored]

Woof, not sure I've ever been that hard up for a buzz, LoL:-)

[@marinemike01]

I'm curious if toasting the coconut chunks would have made a difference?

[@BeardedBored]

Yes, definitely. If I make it again I'll do it.

[@marinemike01]

@@BeardedBored salavting at the thought.

[@Backdaft94]

When you talk about filtering it to remove the oil, what are you using as a filter? Coffee filter, brita pitcher?

[@BeardedBored]

Regular coffee filter will work great:-)

[@SullivanCountyTom1969]

9:09.....................................you blinked............

[@BeardedBored]

LoL😜

[@davidwiseman7977]

Wonderful idea. I have access to fresh coconuts of all stages of ripeness, including the jelly flesh in the very young nuts, suitable for candy making. Will let you know method of incorporating same into your recipe. Currently have pineapple/mango wash using raw cane sugar and Lalvin K1 1116 yeast slurry in ferment, awaiting "liquor fairy" visit. Good visiting with you.

[@BeardedBored]

Sounds great! Hope it turns out delicious!

[@andreasbachlindsmann1610]

Let us know, how it goes. Cheers dude

[@ErynElayne]

The stare and squirt..squirter... 😆

[@TheGrainBench]

Wonder what a pint would do on light toasted Aburana wood? Thinking coconut macaroon rum.

[@BeardedBored]

Hmmm, now you've got me reconsidering my decision to not age it🤔😉

[@TheGrainBench]

@@BeardedBored Oh no! You were on point. I just wonder what the cookie flavor of that wood would do. I bought some on your recommendation and it is absolutely fantastic. Christmas Cookies is the right word for it.

[@BeardedBored]

@@TheGrainBench That stuff is amazing! Might have to do one jar with it;-)

[@senecastrong4986]

Toast the coconut like you would the wood?

[@BeardedBored]

That's a good idea:-)

[@jorgenjohnson2168]

Do you think it would taste more coconut if you instead of downloading it down to 40% with water dilute it down to 40% with coconut water?

[@BeardedBored]

That's a good idea!

[@stephencadwallader5401]

$76 for 10lbs of sugar better taste freaking amazing!

[@BeardedBored]

The discount helps, but it is delicious;-)

[@stephencadwallader5401]

Hey a 20 percent code is a GREAT discount! Props to them for the sponsorship and offering!

[@BeardedBored]

@@stephencadwallader5401 They've been a really cool company to work with. They're super interested in what kind of new things I can come up with using their stuff.

[@MRKUNZER]

Thanks for another great video Bearded! Question for you on the sugar. Was the oil film from the sugar itself or from the coconut you added? Id like to try the sugar as a back sweatner in my wine but dont want the oil residue. Thanks!!

[@BeardedBored]

The coconut chunks I added to the jar had oil on them, but I don't think the sugar actually had any. It tasted buttery, but when the tuba wine was finished fermenting, there was no oil floating on it. I think coconut sugar would be an excellent backsweetener. Thanks for the idea;-)

[@micalryman9025]

Can you do a peach Brandy

[@BeardedBored]

Jesse did one on his Still It channel, but I have a plum brandy coming up next month. My method is a little different than his, but his'll get you a nice product, too.

[@kingdarkem]

Hmmm.... I have an idea....i learned of a coconut sugar type syrup made with a banana flavored broth using boiled banana peels....equal amounts of this banana peel flavored water with equal amount of coconut sugar cooked for 20 minutes makes the syrup. Might make a really good rum by making the banana broth with coconut water instead of regular water then making the syrup with coconut sugar....with more coconut water and banana broth..... Just tossing it out there...cant distill here...

[@BeardedBored]

Really awesome idea! Thanks!

[@kingdarkem]

@@BeardedBored your welcome, I have also thought fresh pressed sugar cane juice might also be good if coconut water is too hard to come by.

[@jessbarclay472]

I was thinking….is it possible to keep back some of the backset or leftover wash, after it’s been distilled…& keep it as an essence for your coconut spirit PLUS some of your coconut sugar, JUST like you would, when you make UJSSM generational rum-essence… (& whiskeys) I wonder, if the “backset” would give the coconut rum an extra boost of flavour that you were missing….maybe????

[@BeardedBored]

Similar to making a backset addition to traditional rum. Great idea!

[@jasonbosset2864]

Bearded and bored were you ever in the military?

[@heymulen1840]

Hey, Amazing video. Would love to try making that sometime !! Bet it's a big hit with the lady's ? Right now the plum fairy is here "hypothetically" that is :-) of course :-) ! The Slivovitz are coming of at 70-75 %. Great smell and wow the prune plum taste comes through on the backend taste. And it's going on Birch for aging like Bearded did ! Stay safe and: HAPPY DISTILLING .

[@BeardedBored]

Funny you should mention plums. I've got a batch fermenting right now, too;-)

[@heymulen1840]

@@BeardedBored I'll be looking very much forward to that 😎 I ended up with just under 2 gal. to keep. 😁 but I have to wait until the last weekend of the month to blend all the jars 😥 I'm on call duty 24/7 till monday .

[@Rev-D1963]

Ok brother, here we go!: 1. Thanks for passing on the coconut bra, I'm still traumatized by the Minion that wore one! :) 2. I'll bet that would make an awesome wine by itself (not sending it to the alcohol fairy). 3. Do you think that using vodka (100 proof) with the ingredients you've used, would produce a palatable product? 4. Thanks for the BB20 code, OliveNation is awesome, BIG thanks for sharing that place with us. Peace brother. Rev. D.

[@BeardedBored]

What about a regular bikini? Yeah, I think you could do this with vodka and make a pretty darn good drink. Thanks Preacher!

[@Rev-D1963]

@@BeardedBored Hey man, what you choose to wear under your coveralls is your business!!! LOL!!!!! Thanks for the reply, this sounds good. And again, thanks for the OliveNation enlightenment. What a place! Be well brother. Rev. D. P.S. For those who think I'm a nutcase or something, well, I am (who isn't these days?), but yes, I am an ordained minister, and a licensed gunsmith. It's a crazy world these days. :) Peace.

[@BeardedBored]

@@Rev-D1963 Amen:-)