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Glad I've managed to enlighten someone! Those pics of Agatha look great.Quote:
Originally Posted by growlers71gq
Cheers,
Steve
Coupla Agathas playtim e
AND some other happy snaps
Found out why i need to get extended bump stops. Aggie can compress right up so much that the wheel gets caught up on the inner guards that its hard to turn!!!!
I like that sticker hahahaQuote:
Originally Posted by growlers71gq
you should put a piece of box section on the diff.Quote:
Originally Posted by growlers71gq
but you will need to get your shock compressed and extended length so you can extend it to the correct length
and I also have the same problem of taking flex shots and leaving the door open hahahahahahahahahahahahaha
WOW aint she purdy hahahahaha nice n bright flaps ay!! But i figure looking at MTZ's might make the local constabulary wanna closer look, hopefully now they look n go "What a good bloke puttin mudflaps on n all, we'll leave him alone hahahahahahaha
great looking bar on that rig, had to laugh at the mud pit in the earlier pictures, did anyone actually make it outa that unassisted?
Yeah mate it was ok the first two times just after that it was impassable without some big rubber:-) And that was pre Lokka so would be good to try in the wet again
Nice looking rig there mate! and yea one hell of a mud pit in those earlier pics! quick questions how much lift are you running and what size are your tires?
Cheers
Cheers mate it's gotQuote:
Originally Posted by gavinsell
4" suspension lift and 33"mtz's shoulda gone 35's I reckon
Agi's lookin good there Mr G, very good indeed
Well summers coming on and i was out looking at Agatha and thought bl00dy hell that nissan badge on the grill is HUGE surely thatll restrict the air getting in so off it goes to be displayed inthe bar. Then started playing with the camera + app and tried making ol Aggy look a bit more sprightly. Now i think the front bar has to go, even thinking of reverting back ti a bumper bar or cutting this one down. Not sure yet.
Mate, you're handy with the welder, so even just as a 'play' exercise to decide what you want, I'd be cutting that bar down and remodeling it using the main bumper section (angle cut for approach) and frame to create something unique!! I only went for a new front bar as my old one was alloy, and even then, Gav (GUtsy Ute) and I pondered cutting down the alloy bar for a fair bit ...
My two cents - have a lash, would be great fun and you never know, you might end up with a custom bar to die for (you know what a lick of paint can do!!!).
Thats the way im thinking at the moment to, cut n chop then if i muff it up oh well go for plan B hahahhahahhahahahahaha
Ok I'm gunna cut the old bar down a but for now. It won't improve the approach angle but will hopefully look a little less cumbersome. I know I'm taking away protection but in reality this is my weekend warrior not the "tourer" that's wife's bus........Any way down the track I'll cut the wings off and tube it out so the approach to the wheels is better but not the front centre (will be clearer when I refit the cut version and explain. Now for the slightly funny bit. I couldn't for the life of me get the bar off. I sprayed WD40 got the bolts undone with the elec/12v rattle gun. Shook kicked cussed. Then got the drag chain out! Some of you may have read my post regarding a major environmental disaster on my front lawn. Ok so I chain it up to this schruby thing right down at the base, and proceed to back up with the intention of pulling the bar off. Well the schrub lifted significantly and both MTZ spun and tore the grass up a littl bit Fu$k me I just don't learn hahahahahaha anyway the schrub looks ok for now fingers crossed here's a couple happy snaps Oh and I'm gunna have to dig up the oily area and replace too hahahahahaha
Oh yeah almost forgot there's 6 bolts not 4 holding it on.........dic$&ead hahaha
After your little jornt in thoughts of the day , I half expected to find you'd painted something pink..................hahahahahahahahahahahahaha
HHAHAHAHAHHAAA that comes later mate hehhaha i mean gruff grumble laugh laugh
LMAO....Your a sucker for punishment mate!
Well this is guna be a works in progress. i will eventually cut the wings off and replace with 2x50mm OD tube on each side to improve the approach angle to the wheels at least. In one of these pics theres a close up ive drawn a dodgy line on, basically ill take a wedge out and weld the flat steel back over the top so it doesnt have that "sharp" appearance.
Nice looking Troll there Growlers....Looks better in the flesh!! hahahahaha Hows the lawn??
Its not good I'm gunna have to do a full on lawn makeover spring next year... ooooppppssssQuote:
Originally Posted by snicko
n
Piccie of my old stock springs and the 4"dobinsons and some other randoms i found
Good barrel mate! Is it made from oak?
Yeah it's a 20ltr oak barrel that always needs filling :-)
Grate mate! You can do your own cognac!
Of course if you have enough will power to fill with barrel by holy water (grape spirit) and wait for minimum 3 years.
By the way in any case you will lose up to 15% from content of barrel, for evaporation through the pores and cracks in wood (it calls angel's share) :1062:
End it will be called "Old Growlers Cognac". Sounds great mate! hahahahaha
ok how do i make it the barrels empty at the moment have you got a recipieQuote:
Originally Posted by Wine_maker
Great! Come here everybody, let’s start our magic!
You should prepare your barrel before filing up.
1. 2 times you should beddable your barrel inside and outside with fresh cold water and you should change your water 2-3 time every 24 hour.
2. Jet steam processing 20-30 minutes.
3. Rinsing with hot then cold water.
And here we are to produce our “wine material”
1. Find the grape with 17-20% of sugar. Titles acids should be 6-7 g/dm3 (optional, just find good sweet grape, talk with farmers they give good advise which is sweeter, not very important in our case if it’s red or white).
2. Then extract grape juice (by stainless or wood hand-press or pneumatic or electric drive press) and you will got non-fermented grape mash (don’t try to drink it - my good advice).
3. Then put the mash into sterilized barrels (but please note: 1. Sterilization, 2. No smell if it’s plastic barrel, 3. Important to avoid resolving of air in the mash because bacteria’s and oxidizing processes shouldn’t be involved in our job, so reduce to minimum mash transfer from barrel into barrel.)
4. Do this water seal pot
http://www.nissanpatrol.com.au/forum.../2012/01/2.gif
5. Put this barrels in dark place 16-25 С with no day/night temperature jumping to prevent yeast temperature shock.
6. Also you can put the 100 g sugar per liter into mash (mix it), if the seed year was bad and not enough sugar in grapes.
7. 6-12 hours later the “first fermentation” begins. The mash begins poppling, foaming and soon gets dim so you should see this
http://www.nissanpatrol.com.au/forum...2012/01/12.jpg
The process can take 10-20 days.
8. If all was good –hurrah!- we have got green wine! You can taste it and it shouldn’t be sweet, just a little bit sourish.
9. Then you can put more sugar or not, it depends from grape conditions etc. (but never put all sugar at once, and the total amount of sugar in mash shouldn’t be more than 300 g/litter)
10. Then you should do this operation (do not forget about sterilization!)
http://www.nissanpatrol.com.au/forum.../2012/01/3.gif
it calls “racking”. After that you have clean dry green wine and the dregs. (you also can distillate but I strongly not recommend to mix it with clean alcohol, but it drinkable too, in CIS we call it ChaCha).
11. Then we start a very interesting process – distillation.
12. I think you know where you can borrow this interesting machine. (If no, ask me how to build your own)
13. In process of distillation you will have 3 fractions. (the first fraction contains 85% alcohol in volume, second fraction 62-70%, third 15-25%.). Sometimes if something goes wrong and fractions of alcohol are dim, all ready fractions of alcohol are being put in to clean distillator again and the process of distillation is repeated.
14. Then you do the blend of this alcohol as you need it but the primary fraction must be the second one (if alcohol was very strong you can add the clean soft fresh water but no more than 10%) and put it in to your oak barrel (after sterilization and the other things I have mentioned above) with 2% or less of under fill.
15. Ageing of your Cognac in barrel with temperature 18-20oС, humidity 75-85%. (If we talk about real French technology you should age your Cognac first for two months in new barrels then put it in to old barrels). Minimum ageing is 2.5 years for V.S. Cognacs maximum - 50 Years for extraordinary Cognacs.
So this is simplified winery course for home use, from certificated Engineer-Technologist of fermentation processes - Wine_maker at your disposal.
Beauty i can only try, thanks heaps mate :bowdown::thumbup::bigthumbup::drunk:
OK mates, our next lesson is "home made brew house it is easy!" hahahahahahahahah
I gotta mate who owns a vinyard so ill be giving him a call soonest. Ive brewed beer before with success so i might buy another kit to brew Growlers Great Cognac
You should buy much bigger barrels than this one! ))
I think this barrel will be empty in process of fractions blending, before you prepare a good blend!
Ask your friend, may be he need the help worker with profile education ))))
Took her out to a mates farm today and managed a lil flexin ;-)
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ahhhh random flexing for no real reason, love it
Oh there was reason........he drives an 80 series and its gay hahahahahahaha
Sorry, but at first glance I didn't recognise your truck - it's clean! pml.
Nice truck btw.
As I read the instructions above, a big tarp and a clean mud terrain or 4 should make a good grape masher!
A bloke from work came from either a Nordic or a Scandanavian country, and used to distill at home. He was at pains to highlight the importance of producing ethanol, and avoiding methanol. Methanol is dangerous to humans. I think he said it had something to do with the temp of distillation - but not really sure.
Yes!! I think it's only 3 or 4deg between the two! Gotta find a guinea pig ;-)Quote:
Originally Posted by Silver
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