Making wine....
In the military, you don't have the ability to go out and have a cool one any time you'd like. When we would do replenishment detail, me and a few buddies would stand in the "passing" line by our escape scuttle. When the grapes, apples, sugar, and yeast came by, we'd drop a bit of it down the hole. Then after the detail was over, we'd go down to the "snipes" pit and mash up all the grapes and apples and put them in a empty 5 gallon AFFF (aqueous film forming foam) jug, fill it with the 5 pounds of sugar, one bag of the yeast and the rest was water. Then, we had put a nipple from the piping used to repair steam gages on the top. We didn't have a ballon, so we used a condom.
When the yeast is active and the fermentation process is taking place, the ballon expands. You have to keep an eye on the ballon over the days. When the ballon starts to shrink, then you open the jug and strain the mixture off with a cheese cloth and then put it back in the jug, cap the nipple so that the jug is now sealed. Then, you store it in a cool, dry place for 2 weeks.............then, it's party time!..............you talk about some nasty tasting crap.........arghhhhhhhhhhhhh.....but it will get you messed up to the bone.
We went onboard one of the English Aircraft carriers and met some of the engineering crew. They told us that they took Aquavelva, you know, the aftershave, took a loaf of bread, sliced off both heels at either end, then drained the bottles of after shave through the loaf of bread. It acted as a fliter. That's what they drank.......sounded even nastier than our wine.....either way, being at sea for several months at a time, you learn how to do things to pass the time.....................:cheers: