BB and myself are in the African oven of Sudan. Not a holiday of course but business. Not many would come here for a holiday for a number of reasons,
1) No Beer
2) No alternative to no beer
3) Wine etc, as above.
4) Some nasty fighting going on down South
5) too hot.
For myself I look at coming to Sudan as a healthy option where if I don't have a drink for a few weeks then it must be good for me. Although the healthy option isn't so healthy if you should get bitten by a mozzie or order a Fillet steak done Rare. The former hasn't happened yet but the latter certainly has.
I did make the mistake of ordering a Steak done rare which was lovely at the time but for 3 following days I was sick as I had ever been ever before.
The first time I came here I came with a cunning plan I would make my own alcohol, so I brought a couple of packs of dried yeast with me. Bakers yeast, of course to make bread should I be asked.
This plan was possible as we weren't in a hotel but a guest house so the brewing could remain out of sight. There are no readily available brewing kits so it was a case of fermenting fruit juice in the carton. A bit like a 'brew in the bag' kit. The first attempt was only partially successful as the fermentation bubbled and popped but unfortunately it bubbled all the juice out of the carton leaving an inch of goo-y yeast in the bottom and the rest on the floor.
The next attempt was to decant the pineapple juice into a bottle and then have a proper airlock for the C02.
Fermentation took about 4 days. I would then empty the liquid into a container and partially freeze it. Then pour off the unfrozen liquid and half the semi-frozen ice and use that in fresh pineapple juice. It certainly works.
This is a video of the brew in action.
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