Scotland: Gran killer turns Muslim to dodge work (converts to Islam for special treatment)

The Scottish Sun ^ | August 15, 2011 | Paul Thornton

[Salamander]

I learn something new every day.

[but a lot of it, I wish I *hadn’t*]

;D

[HiTech RedNeck]

Oof, the banana “wine” sounds like a fortified liquor. Normal fermented wines don’t have sufficient alcohol for napalm effects. Even liquors used for flambe’ing items like cheese or pancakes are higher than 100 proof and are first warmed for optimal effect, rather than being used cold at room temperature.

[Salamander]

My dad was “self taught” and “normal fermented wines” were probably *not* what was coming out of those 5 gallon carboys in the basement....:))

He came by honest, though.

His dad died of lead poisoning on Rabble Run in the 30s.

[high octane corn liquor business....it must be genetic]

[HiTech RedNeck]

I’ve sometimes felt that sheer jealousy and liberal aspiration is why Uncle Sam continues to insist that all alcoholic beverage distilleries be licensed instead of being sanctioned in small quantity operations as DIY projects (like beer brewing and wine fermentation).

But there’s probably a good health reason for regulating alcoholic beverage distilleries. Depending on what’s fermented and how, there are fermentation congeners of substances that are more and less volatile than ethanol, some which in small quantities add flavor, but some downright poisonous. These would all be evenly mixed in and diluted in a single fermented batch of beer or wine, but distillation will isolate them depending on where in the run they are condensed. On the light side, coming out first, is methanol which is the make you go blind stuff. On the heavy side, coming out last, are fusel oils which can cause digestive upset. If you don’t know what you’re doing you can badly poison yourself and others.