Category Archives: Liquers

Either mixed or brewed with particularly strong yeast, these ones need to be approached carefully (at least when drinking).

Class-A Amnestic

1 big marrow
pair of tights or stockings
Demarara sugar
juice of 1 lemon

48 hour turbo yeast

I’m a member (albeit a somewhat unproductive member) of a creative writing website known as the SCP Foundation. One of the running themes of this site is the use of amnestics (drugs to wipe memories in order to cover up mistakes, covert activities and so forth) and given the power of a certain modified wartime brew I thought this might make a good name. I’d actually like to make a few different Foundation-themed brews but this seems a good place to start. This recipe, while sounding somewhat dodgy, has been fairly successful and so I give you Old Boar’s Class-A Amnestic.

It does require a little more work (and a stronger stomach) than my usual recipes, but here we go.

Class-A Amnestic label

All credit for the name, idea and logo to

First take a marrow, or squash, or similar, the larger the better (depending how much you want to make). Also take a pair of old tights, or stockings. Make or use something to hang the tights on over a large bowl, bucket or other container.

Next step is to decapitate the squash – taking the top couple of inches off but leaving the rest intact. A long spoon or carving fork is then used to take out the core (i.e. the vine-like thingy with seeds attached) but, and this is important, not puncture the outer flesh.

Fill the newly freed up space with Demarara sugar (normal castor will work fine, but doesn’t give quite as nice a flavour). Add a teaspoonful of your favourite turbo yeast and the juice of half a lemon. Put the top of the squash back on and use cellotape to seal the cut up. Insert the squash, carefully, into a leg of the tights (with the cut top bit uppermost), hang over the pot, bucket or other and leave it.

That’s the hard bit. You need somewhere you can leave a rotting, fermenting marrow for a week. Over that time the rot will make a hole in the bottom and liquid will start to drip from it. After a week you can then take the marrow, take the top off and drop the whole rotten mess into the bucket to be smashed and pulped however you wish. Nose protection is advised. Then, using a muslin bag, cheesecloth or similar take the crushed remains and forcibly strain them into a new container. Put the results into one or more demijohns, and leave to ferment. Rack as you would normally until it stops fermenting. Then bottle, think about what you’d like to forget, and drink.


Posted by on February 11, 2014 in Experimental, Liquers, Recipe


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Potent Pressed Pineapple Experiment

Potent Pressed Pineapple label


8l pineapple juice (no additives)

3kg Demarara sugar

juice of 1 lemon

48 hour turbo yeast

Some years ago I discovered turbo yeast. For those who don’t know this is essentially super-tough, very fast yeast which (in theory) allows someone to homebrew liquors with no need to drift into the illegal area of distilling. Since then, on occasion, I’ve experimented to see what can be made with normal wine ingredients, extra sugar and some turbo yeast. The last experiment involving this was a slightly modified wartime rum recipe – potent enough to blow people’s socks off quite comfortable (and render grandmothers rather merry indeed, if the communication at the time is anything to go by). I’ll be making more of that once squashes and marrows are easy to come by – but for now I’m giving a shot to making a pineapple rum.

This is probably the easiest, and one of the cheapest recipes. Since these tend to come out either foul or incredibly strong (for a homebrew) I generally stick to cheaper ingredients rather than risking high-quality ones on an experiment. In this case it was a simple case of picking up two gallons of pure pineapple juice (no additives, which is important), pouring them into a bucket, adding somewhere around three kilos of sugar (basically everything available), setting up a yeast starter with a couple of teaspoons of the turbo yeast and starting the brew. The rather energetic brew.

One advantage of these is that the brew time is much, much shorter than normal. In fact the yeast is supposed to be able to ferment to somewhere above 30% within a couple of days. I tend to leave it a while longer, but will be bottling up the pineapple soon (after a tasting session, naturally) and hoping for the best.

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Posted by on February 11, 2014 in Experimental, Liquers, Recipe


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