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на американских лодках запрещена. Если матрос тариться на берегу по случаю, он может небольшой объем сдать на хранение в сейф. Никто туркменской мудростью, как выпить бухло, не открывая сейфа, похоже, у антиподов не овладел.
А вот брагу в машине варят.
That being said, we did get into wine-making on my boat one deployment. A one gallon poly bottle, some (usually grape but we tried alternatives) juice concentrate and yeast from the mess deck and you're in business. Find a hiding place for it in the engine room where it's nice and warm. Remember to crack the lid every 12 hours or so to relieve the pressure. After about five days, you're ready to pop the cork. But once you open it, of course, it had a shelf life of a day or so. The cooks wouldn't let us put it in the chill box.
To get around the spoilage problem, we attempted to make sparkling wine in a five gallon bottle stashed in a rag locker in engine room lower level. We used some nuclear grade stainless tubing and valves to provide a valved pressure relief and a serving line that drew from the bottom to a dispensing valve (using the CO2 pressure to drive it out).
It actually worked, and the wine did sparkle and had enough alcohol content that you could get drunk from it if that's what you were after. We kept that batch going for a week before it stopped pouring. Not enough yest left to keep generating CO2, I guess.
We weren't into the getting drunk part, it was just a silly way to relieve the boredom. The junior officers were in on it, too.
One of the machinist mates put a gallon batch in the steam piping above the SSTG's in engine room upper level. As luck would have it, the bottle burst and fell. It picked the right time, though, as the Engineer was standing under it and got splashed pretty good. The word was put out quietly that any more wine making would be dealt with severely and that was the end of our vineyard experiments.
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This is hilarious. What a bunch garbage.
А вот брагу в машине варят.
That being said, we did get into wine-making on my boat one deployment. A one gallon poly bottle, some (usually grape but we tried alternatives) juice concentrate and yeast from the mess deck and you're in business. Find a hiding place for it in the engine room where it's nice and warm. Remember to crack the lid every 12 hours or so to relieve the pressure. After about five days, you're ready to pop the cork. But once you open it, of course, it had a shelf life of a day or so. The cooks wouldn't let us put it in the chill box.
To get around the spoilage problem, we attempted to make sparkling wine in a five gallon bottle stashed in a rag locker in engine room lower level. We used some nuclear grade stainless tubing and valves to provide a valved pressure relief and a serving line that drew from the bottom to a dispensing valve (using the CO2 pressure to drive it out).
It actually worked, and the wine did sparkle and had enough alcohol content that you could get drunk from it if that's what you were after. We kept that batch going for a week before it stopped pouring. Not enough yest left to keep generating CO2, I guess.
We weren't into the getting drunk part, it was just a silly way to relieve the boredom. The junior officers were in on it, too.
One of the machinist mates put a gallon batch in the steam piping above the SSTG's in engine room upper level. As luck would have it, the bottle burst and fell. It picked the right time, though, as the Engineer was standing under it and got splashed pretty good. The word was put out quietly that any more wine making would be dealt with severely and that was the end of our vineyard experiments.
и на закуску
This is hilarious. What a bunch garbage.