THE EXPAT'S SURVIVAL KIT

THE EXPAT'S SURVIVAL GUIDE The general contents of this book were distilled from an ARAMCO publication but have been re-fined with the help of the new fangled metric system, generally tidied up and adapted to suit other countries that do not have access to ARAMCO contraband. The author admits no liability to bad brews or bruising!, due to being under the influence of most of them whilst writing. Always remember, "Cleanliness is ne#t to godliness". $%ve lost count of the number of whines $%ve sampled and thought "&od that%s crap. 'et he didn%t sterili(e his equipment ." )terili(ing tablets are cheaply available at all pharmacies, and should be used at all times, as should plastic or stainless steel implements, as aluminium tarnishes the flavour and wood breeds disease. CO*T+*T) &+*+RA, 'asic Mash..................................................)imple )yrup .-.........................................)imple )yrup ./.........................................0ree(er 1istillation.....................................)2$R$T ,$34+4R) Amaretto...................................................../ 2ernod........................................................./ 'aileys........................................................./ 'randy........................................................./ 'randy 5 Apple.........................................../ 'randy 5 2each............................................/ Campari....................................................../ Cointreau .-...............................................6 Cointreau ./...............................................6 Cointreau .6...............................................6 Cr7me de Caco............................................6 Cr7me de Caf8 9ahlua:Tia Maria! .-......6 Cr7me de Caf8 9ahlua:Tia Maria! ./......6 Cr7me de Menthe........................................6 1rambuie....................................................; <eddah &in .-.............................................; <eddah &in ./.............................................; Martini........................................................; 2ort..............................................................; =ermouth....................................................; =odka..........................................................; 2otato >hisky.............................................? 9uwaiti >heat >hisky...............................? )cumble.......................................................? >$*+) &eneral $nstructions...................................@ Apple >ine.................................................@ 'lackberry >ine.........................................@ Cherry >ine................................................@ Citrus >ine.................................................@ &rape >ine.................................................@ &reen 'ean >ine........................................@ Mango >ine...............................................A Orange >ine .-..........................................A Orange >ine ./..........................................A Raisin B Rice >ine....................................A Raspberry >ine..........................................A Red >ine....................................................A Rice >ine....................................................A )trawberry >ine.........................................A Chris B Alan =s 2ort >ine........................A 1ry >hite >ine..........................................C )herry .-.....................................................C )herry ./.....................................................C )herry .6.....................................................C Champagne.................................................C Cider............................................................C 2 >ine.........................................................C 'eer.............................................................D Real Ale......................................................D

This 'ooklet is published by &utter 2ress. /EE6 Any further contributions will be gratefully accepted by the author atF +5Mail 'aldrick/dogsGhotmail.com

BASIC MASH for distilling neutral spirits! 1issolve -E pounds of granulated cane sugar in ? gallons of filtered tap water. Add - cup of bakers yeast see below!, softened in a cup of luke warm water, and - level teaspoon of fertili(er such as Calgon. Allow the mash to ferment at about ACH0 for -; days or until fermentation is complete. )eal to e#clude air and provide for release of CO/. Allow to stand until clear, then siphon or decant to remove sediment. The mash is now ready for distillation. IieldF appro# / gallon of -DE proof alcohol. ">ine Ieast" may be used in place of bakers yeast. >hen you make your own wine, decant the fluid Just before fermentation stops, remove any solids and save the sediment or ">ine Ieast" in the fridge. As wine yeast has greater tolerance for alcohol than bakers yeast you can e#pect as much as ?EK more alcohol content than bakers yeast. SIMPLE SYRUP #1 'oil 6 cups of sugar dissolved in / cups of water. Cool. SIMPLE SYRUP #2 ;EE ml water -kg sugar -EEml lemon Juice

'oil all ingredients for -E minutes. - litre of syrup eLuals -kg sugar. 4sing this syrup has the advantage that your liLuor will not crystalli(e. *OT+)F -. >here a recipe calls for )adiki, use your local high strength raw alcohol. /. 0or references to "bin" read fermenting vessel.

FREEZER DISTILLATION 0ree(e distillation will not yield as much alcohol content about 6EK! as MproperN distillation but is cheaper and virtually guaranteed not to blow the roof off your villa. Take your drink to be distilled and pour into a plastic water bottle. 2lace in the free(er, upright if possible, until almost fro(en. Remembering basic physics, that alcohol has a lower free(ing point than water, the water will free(e but leave the good stuff runny. Remove from free(er and place bottle upside down in a Jug to collect alcohol. Repeat this process until most or possibly all the water content has been removed, however do not discard this water as some alcohol content may remain and should be used for another brew.

SPIRIT LIQUEURS AMAR+TTO 6?Eml syrup 6EEml pure sadiki -:; cup *escaf8 / tsp. almond essence

2ut syrup in - litre bottle. 1issolve *escaf8 in a little hot water and add to syrup. Add almond essence and fill bottle with plain water. 2+R*O1 - litre pastis cordial Mi# ?E:?E 'A$,+I) ;EEg condensed milk *estle! ; eggs remove MtailsN! -?Eml evaporated milk Carnation! / heaped tsp. instant coffee /?Eml -EE proof sadiki -E ml vanilla e#tract - litre pure sadiki

Mi# all ingredients and strain into bottle. 9eep chilled. 'RA*1I -?E 5 /EEg sugar - bottle -EE proof sadiki

2our sugar into pan and add a little water. 'oil until sugar carameli(es. Add cold water to make liLuid be careful, it will spit!. Allow to cool, then add to sadiki and bottle. Allow to stand for at least /; hours. 'RA*1I 5 A22,+ -lb dried apples /./? litres -EE proof sadiki

Add the apples to the sadiki and let stand for / days. )train and bottle. 'RA*1I 5 2+ACO - large tin of peaches ; litres water /kg sugar 6 peeled oranges /?Eg raisins 6tspn yeast

2ut all ingredients into sealed container and leave until fermentation stops. Rack off and leave to settle, then bottle. CAM2AR$ 6 grapefruits ?EEml 66K sadiki -EEml rose lemonade 6;Eg fro(en raspberries

2ut the peel of the grapefruits, including some pith for bitterness! in a Jar, add lemonade and raspberries. 0ill Jar with sadiki and leave to stand for ? days. 0ilter and bottle. CO$*TR+A4 .- litre -CE proof sadiki - well coloured orange 6;Eg sugar a little water

2our sadiki into a wide mouthed Jar. )uspend the orange on a string about ?mm above the alcohol and cap tightly. Allow to stand for -; days undisturbed. Oils from the orange will drip into the alcohol flavouring it and turning it yellow. Mi# the sugar with / litre of water slowly boil until the resulting syrup is of a thick consistency and pour slowly into orange treated sadiki. )tir until thoroughly mi#ed and bottle. CO$*TR+A4 ./ - litre -?E proof sadiki / well5coloured oranges @CEg sugar @@Eml water / lemon

1issolve the sugar in the water and add to sadiki. Add (est of fruit and a little of the pulp, leave for -; days, shaking alternate days. )train and bottle. CO$*TR+A4 .6 / litre -?E proof sadiki / well5coloured oranges 6g coffee

-g cocoa

6EEml water

/EEml simple syrup

Add (est of oranges to sadiki and stand for 6 days. put coffee and cocoa in a coffee filter and pass through first sadiki, then water. Add syrup and stand until clear. 0ilter into bottles and loose cap for one week. Close caps and chill. CR+M+ 1+ CACAO / litre chocolate syrup / litre 9aro syrup - litre -/E proof sadiki 6Eg vanilla e#tract

Thoroughly mi# all ingredients to give appro# / litres. CR+M+ 1+ CA0+ .- 9AO,4A : T$A MAR$A! /kg drip grind coffee -/kg sugar ??g vanilla e#tract -.? litres -CE proof sadiki /.? litres water 'oil the coffee in half of the water and simmer for ; minutes. )train through muslin not Muslim!. 1issolve sugar in remaining water and boil for ? minutes. Add coffee liLuor and cool. Add sadiki B vanilla then bottle. CR+M+ 1+ CA0+ ./ 9AO,4A : T$A MAR$A! -EEg *escaf8 6?Eml simple syrup /Eml vanilla e#tract 6EEml pure sadiki 6EEml water

'oil half the water and in it dissolve the coffee. Add syrup, sadiki and vanilla. Top up with remainder of water, shake, allow to cool and bottle. CR+M+ 1+ M+*TO+ /6Eg sugar @@Eml water -/ 5 / tsp. peppermint flavour A?Eml -EE proof sadiki / tbsp white 9aro syrup green food colouring

1issolve the sugar in the water, add the 9aro syrup and boil for -E minutes. >hen cool add sadiki, flavour and colour to suit. 1RAM'4$+ / litre simple syrup --?g 9aro syrup /? drops scotch essence / litre -CE proof sadiki

Add 9aro syrup and essence to simple syrup, bring to boil and allow to cool. Add to sadiki and leave to stand for week. <+11AO &$* .-/ oranges -/ lemons -E litres water - tsp. yeast 6kg potatoes ?kg sugar

>ash and slice fruit and vegetables, leaving skins on. 1issolve the sugar in some of the water and add to fruit. Add remainder of water and yeast. ,eave for A days stirring occasionally. ,eave to settle for 6 days. Remove solids and leave / more days. Rack until clear then bottle. 0or greater alcohol content, try free(e distillation. <+11AO &$* ./ -E oranges -E lemons ? grapefruits ?kg sugar 1irections as &$* .-. MART$*$ / litres water / tsp. aniseed -E potatoes / tsp. yeast /? litres water

6kg sugar 6 tsp. yeast / tbsp dill seeds / tsp. mi#ed herbs - tbsp fennel seeds / tsp. rosemary - tsp. all spice -/ litres red or white grape Juice / tsp. caraway seeds

Oeat water and dissolve sugar. Add to container with other ingredients, leave to ferment for 6 5 ; weeks. )train and rack until clear, then bottle. 2ORT

-/ litres red grape Juice / lemons - tea bag ?EEml brandy : -EE proof sadiki

/ small bottles Ribena /.?kg sugar

6 tsp. yeast

)lice the lemons and add to the grape Juice and Ribena. 'rew tea, remove bag and add liLuor to Juice. Melt sugar in water and add to mi#ture. Add yeast and stir. ,eave until fermentation stops, then rack off and leave for a week to settle. Add the brandy:sadiki and leave /; hours. 'ottle. =+RMO4TO -6/ litres water ;?Eg sugar /kg raisins ;?Eg rice 6 tsp. yeast

Mi# all ingredients together, yeast last, and leave until fermentation is complete. Rack off and leave to clear. 'ottle. =O19A 2our --E proof sadiki into vodka bottle. 2OTATO >O$)9I -kg raisins /kg sugar -kg potatoes ;.? litres water -tspn yeast

2eel and grate potatoes and mi# with raisins and sugar. 'oil mi#ture and allow to cool. Add yeast and ferment for -E days, stirring regularly. )train off and allow to settle for ; 5 ? days. )train off again and leave to clear for 6 5 ; weeks. Taste will improve with age. 94>A$T$ >O+AT >O$)9I /kg bruised wheat ?EEml honey ?EEml molasses ;E litres water ?kg sugar -tspn yeast

'rown the wheat by baking in an oven. 1issolve the sugar in a little of the water and add the honey and molasses. +mpty into bin and add roasted wheat, rest of water and yeast when cooled. ,eave until fermentation is complete, rack to remove solids and bottle temporarily. Transfer to plastic water bottles and free(e distill to e#tract alcohol. 'ottle. )C4M',+ A supposed fictional drink, brewed by the wi(ards of the 4nseen 4niversity, Ankh Morpork. The original recipe is PMostly ApplesQ. 0or the ingredients for this brew, a canister should be set aside well in advance. $nto this pour any dregs from half finished bottles of anything vaguely alcoholic, and any PfailedQ brews. >hen you reach about Clitres, add to this a further -E litres of apple Juice, - litre of pear Juice, /kg of sugar, and / teaspoons of yeast. )tir the mi#ture daily, if possible twice daily until fermentation is complete. Rack at least twice and bottle. ,eave at least two months before drinking. This is a winter warmer, and as the original recipe states P)hould be served in thimble si(ed measures, do not allow to come into contact with metalRQ

WINES &+*+RA, >$*+ $*)TR4CT$O*) $f there is difficulty obtaining wooden casks, the wine can be aged in bottles or Jars, but of course the flavour will not be enhanced as in wood. Oowever the addition of oak chips to the must will help matters if they can be sourced!. Neve !"" #e!$% %& ! '&% (!$') >hen bottling, take care that the bottles are sterile, rinsed and dried. $f using corks, use only new corks and ensure that the bottles are tilted so that the wine comes into contact with the cork. All new wines should be kept in a cool dark place. A22,+ >$*+ ;.? litres water 6kg apples /kg sugar 6 tsp. yeast

'oil sugar and water. )lice unpeeled apples and add along with yeast when cool. )eal container and leave to ferment. Rack and bottle. ',AC9'+RRI >$*+ - litre water / 5 - kg sugar 6 tsp. yeast ;.? litres blackberries for riper berries use less sugar!

'oil water and pour over berries the mash them. )tand for ; days the strain and add sugar and yeast. ,eave to ferment. Rack and bottle. A cinnamon stick may also be added after fermentation has begun. Age for @ 5 -/ months. CO+RRI >$*+ -@kg unripe cherries /kg sugar / tsp. yeast

Remove stalks and mash cherries. Allow to stand for /; hours. Rub pulp through sieve. 1iscard stones and skins. Add sugar and yeast and leave to ferment. Allow to settle, rack and bottle. C$TR4) >$*+ ? large oranges D lemons D limes ; small potatoes; kg sugar -? litres water

1issolve sugar in 6 litres of water. )Luee(e all fruits. 2eel potatoes and cut into small cubes. 2ut all ingredients into bin and ferment for about - month, stirring occasionally. )iphon off liLuid and allow to settle for / weeks. Rack and bottle. )erve chilled. &RA2+ >$*+ - litre water - litre grapes /kg sugar 6 tsp. yeast

2artially mash grapes, add water and stand for - week. strain mash and add sugar and yeast. 0erment, rack and bottle. &R++* '+A* >$*+ -kg green beans 6Eg raisins /litre apple Juice ; litres water - tsp. yeast

'oil beans and strain into container. add remaining ingredients and leave for - month. Remove beans and raisins and leave to settle. Rack and bottle. >ine will improve with age.

MA*&O >$*+ 6kg mangos / oranges -.?kg sugar ;.?litres water - lemon6 tsp. yeast

'oil the mangos until tender. Chop oranges and lemon and add along with other ingredients to mangos. )eal and leave to ferment. >hen fermented, rack and bottle. ORA*&+ >$*+ .?E )eville oranges /6 litres water Dkg sugar 6 tsp. yeast

'oil sugar and water. Oalf peel oranges and add to syrup. Cool and add yeast. 0erment, rack and bottle. ORA*&+ >$*+ ./ -C litres water /kg sugar 6 tsp. yeast ?; thin skinned Juicy oranges

Remove (est from oranges. 1iscard pith, chop oranges and add with (est to -Clitres of boiling water. )tand for a week, stirring every day. )train and add sugar and yeast. 0erment, rack and bottle. RA$)$* A*1 R$C+ >$*+ -.?kg raisins /.?kg rice <uice of - orange /kg sugar / tsp. yeast /Elitres water <uice of - lemon

Mi# all ingredients and leave for 6 weeks stirring each day. >hen fermentation is complete rack and bottle. RA)2'+RRI >$*+ ;.? litres water ;.? litres raspberries / kg sugar 6 tsp. yeast

2our hot water onto fruit and leave to stand for -E days. )train and add sugar and yeast. 0erment, rack and bottle. R+1 >$*+ -/ litres red grape Juice /.?kg sugar C litres water 6 tsp. yeast

'oil sugar and some of the water and pour into bin. Add grape Juice and rest of water to make /E litres. >hen cool add yeast and stir. 0erment for appro# / weeks, rack and bottle. R$C+ >$*+ -6Eg rice brown if poss.! -EEg raisins 6 litres water / tsp. yeast Juice of / limes

Mi# all ingredients and leave until fermentation is complete, stirring each day. Rack and bottle. )TRA>'+RRI >$*+ ;.? litres strawberries ;.? litres water -.?kg sugar 6 tsp. yeast

Mash the fruit and strain into water. Add yeast and sugar. 0erment, rack and bottle. COR$) B A,A*N) 2ORT >$*+ /.A litres red grape Juice A?Eml apple Juice E.?kg sugar / tsp. yeast

1issolve 6 teaspoons of sugar and / teaspoon yeast in a glass S full of lukewarm water, mi# well and leave for about / hours. Mi# the apple Juice with - bottle of grape Juice, add half the sugar and ensure that the sugar completely dissolves. 2our the mi#ture into a gallon container, add the yeast solution and mi# thoroughly. Cover the opening with folded tissue paper and secure with a rubber band. After 6 5 ; days add the rest of the grape Juice and sugar, making sure that the

sugar is completely dissolved, mi# well and leave undisturbed donNt even look at it, it might get upset! for at least ; weeks. >hen the wine is clear, rack and bottle. >ait at least one week before drinking. 1RI >O$T+ >$*+ -/ litres white grape Juice /.?kg sugar ; litres apple Juice / tsp. yeast

'oil sugar in a little water and pour into bin. Add grape Juice and apple Juice. >hen cool add yeast and stir. 0erment for appro# / weeks, rack and bottle. )O+RRI .6 bo#es brown sugar 6 bo#es raisins - medium potato D litres water 6 tsp. yeast

Cut potato into small cubes. 1issolve sugar in / litres of water. 2ut all contents into bin and wait until fermentation stops. This recipe produces a lot of sediment, but gives an alcohol yield of about -@K. After ; weeks rack off and repeat until all sediment has gone, then bottle )O+RRI ./ -.?kg brown sugar /kg raisins -EEg tin apricots or peaches /kg white sugar 6 litres water - tbsp yeast

1issolve sugar in water. Add raisins fruit and water to bin making @ litres. >ait until fermentation stops about 6E days!. Remove fruit and rack off. Repeat until all sediment has gone, then bottle. )O+RRI .6 -kg brown sugar / tbsp baking powder /kg potatoes / lemons -/kg white sugar 6 oranges ? litres water - tsp. yeast

2eel and slice potatoes and free(e for /; hours. 1issolve sugar in water. Add remaining fruit, veg and water etc. to bin. >ait until fermentation stops then remove fruit and rack off. Repeat until all sediment has gone, then bottle. leave at least @ weeks to mature. COAM2A&*+ - bottle white grape Juice - grain of yeast

Open bottle and drop the grain in. 2ut cap on loose for one week. 2ut cap on tight until clear. Chill and decant into Jug to serve. C$1+R - bottle apple Juice - grain of yeast

Open bottle and drop the grain in. 2ut cap on loose for one week. 2ut cap on tight until clear. Chill and decant into Jug to serve. 25>$*+ ; pears - large tin peaches ; passion fruit - large tin pineapple chunks C plums/ prickly pears / small pumpkin / potatoes - papaya C persimmons / pomegranates Mi# all ingredients in a bin, leave until fermentation stops. Rack and bottle. ,eave / months before drinking. )O$TA*T *4+0 14 CRA2 -; litres red grape Juice @ litres white grape Juice / litres apple Juice / litre Ribena

/kg sugar

; litres water

COAT+A4 *A&A)A9$ /E litres water -kg raisins A?ml blackcurrant syrup COAT+A4 ,+) 0++T -/ litres &rape and 'erry Juice teabags )A11AMTORAT -; litres red grape Juice ; litres apple B blackcurrant Juice 1++2 TOROATN) 1+,$&OT C litres white grape Juice COAT+A4 1+4T CO+$*) -C litres red grape @EEml date syrup @ litres apple 6kg sugar - litre water for sugar! / kg raisins -kg fig Jam 6??ml apricot nectar - litre water /EEg demerara sugar @EEml date syrup /kg sugar @EEml mulberry syrup - litre apple Juice ; litres &rape Cocktail ; litres water /kg sugar / herbal @Eml mulberry syrup - tub glucose /kg rice A?ml strawberry syrup

'++R 6 cases alcohol free beer/kg sugar ?EEml Jar dark molasses - tsp. yeast

2our beer into bin. Melt sugar in a little water Just enough to wet all the sugar, after all we donNt want water in our beer, do weU!, add molasses. 2our resulting syrup into beer and allow to cool. Add yeast and leave - 5 / weeks to ferment. 'ottle adding - tsp. of sugar to each bottle or better still simple syrup!. ,eave at least - week to settle R+A, A,+ ;kg crushed:bruised wheat:grain -kg dark sugar - tsp. yeast hops to flavour &et hold of the largest pan s! you can find and a good book, you%ll need them. 2ut grains onto an oven tray, roast until golden:dark brown then tip into pan s! and add plenty water. Oeat to -?EH0 and hold for 2 hours 5 this will e#tract sugar starch from grains. >hilst waiting boil up ? gallons of water to about -@CH0 and read book. After / hours strain grains and recirculate the wort liLuid from grains! back through strainer until clear, then sparge rinse! the grains with the other ? gallons of hot water. 'ring the wort ? gallons hence big pan! to the boil and hold for / hour read book again!. Add hops:e#tract to suit and continue to boil for - hour back to your book!. Allow the wort to cool and strain once more into bin. Add yeast and aerate thoroughly. >hen fermentation is almost complete, rack off, add clearing agent and leave to clear. Add / cup priming sugar and bottle. R+A, A,+ / -kg dried malt 6 tubs Maltose 6kg sugar hop e#tract to flavour beer yeast as packet

)tart yeast by adding to a cup of tepid water and a teaspoon of sugar. Mi# the dried malt with cold water and heat it to dissolve. Add Maltose to wort. 1onNt boil. Add hop e#tract. 2our wort and sugar into bin B make up to ;?litres with cold water. Add yeast solution stir and cover. )tir daily and check after -E days for fermentation stopping. Rack into bottles and prime with - teaspoon of sugar. 1AR9 A,+ -kg dried malt ; tubs Maltose 6kg sugar hop e#tract to flavour beer yeast as packet / Jars dark 9aro syrup / Jars &randmaNs molasses

)tart yeast by adding to a cup of tepid water and a teaspoon of sugar. Mi# the dried malt with sugar, cold water and heat it to dissolve. Add Maltose, molasses and syrup to wort. 1onNt boil. Add hop e#tract. 2our wort and sugar into bin B make up to ;?litres with cold water. Add yeast solution stir and cover. )tir daily and check after -E days for fermentation stopping. Rack into bottles and prime with - teaspoon of sugar. Iield appro# -E?E RO)+N) '++R - tub Maltose ;kg sugar 6 tbsp gravy browning / Jars dark 9aro syrup - Jar &randmaNs molasses hop e#tract to flavour beer yeast as packet - tsp. salt