INPUT ARTICLE: Article: Some people like to use a two-liter bottle, but a standard 16.9 ounce water bottle can also work just fine. Remove the lid from the bottle and discard it. You will need the pen shaft to work as a smoke shaft. Any plastic pen that can be taken apart to leave a hollow cylinder will work. Using scissors or another tool, gently poke a small hole (just large enough to insert the pen shaft) in the side of the bottle, approximately 1/3 the distance from the bottom. Your pen shaft will extend at an angle into the water. Test the size of the hole by inserting the pen in the hole at a downward angle. If the hole is too big, it will be hard to get a tight seal. If it turns out that your hole is too big, you can still salvage the bong. Just place pieces of tape where the pen shaft meets the bottle to make a tighter seal. On the opposite side of the bottle, make another small hole (about the size of a pencil eraser). This will be used as the carb when you are smoking. Affix a metal socket to the outside end of the pen shaft. Use another few layers of duct tape to make a seal. The socket is your bowl. You can use any sort of metal socket that is the right size. Look around your house for a suitable object. If you can’t find anything, visit a hardware store, where you’ll find lots of possibilities. Pour water from the top of the bottle into the bottom of the bong. Fill it approximately 1/5 full. Simply place some of your favorite herb in the metal socket bowl. Don’t overdo it; you can always add more later, but you don’t want it spilling over the sides. Place your mouth at the top of the bottle, where the lid was. Tip the bong so that the bowl is facing away from your body. Using a lighter, ignite your herb and begin to suck in slowly to force the smoke through the water. Make sure to place a finger over the carb hole while doing this. Set the lighter down when the bottle is filled with smoke. Remove your finger from the carb hole. Suck the smoke in deeply through the top of the bottle.

SUMMARY: Obtain a bottle. Take apart a plastic pen. Cut a hole in the side of the bottle. Insert the pen shaft into the hole. Pierce a carb into the bottle. Attach a bowl. Fill the bong with water. Pack the bowl. Position the bong. Light the bowl. Smoke.


INPUT ARTICLE: Article: Though not technically applejack, apple and brandy pair well together, and infusing brandy with natural apple flavoring is a fun alternative to making homemade applejack. In order to infuse the brandy with natural apple flavoring, you will need to begin by peeling and chopping from fresh apples. Two cups worth is enough for this recipe. To give your infused spirit some extra spice and cider-flavored goodness, try adding three cinnamon sticks to the apples and water. To help release all of the natural flavors and to kill any germs that you don’t want to add to your infusion, you should heat the mixture for ten minutes on medium heat. The mixture should be covered during heating. Once you have heated the mixture, add the 2 1/2 cups of sugar. Stir in the sugar and continue stirring over heat until the sugar has dissolved in the mixture. After the sugar has fully dissolved in the mixture, remove it from the heat and allow it to cool. It doesn’t have to cool to room temperature, but it needs to cool enough that placing it in an airtight bottle won’t create any pressure problems as the liquid cools further. Once the mixture has cooled to warm but not scalding, add it to a large glass container.  It’s very important to make sure that the container can be sealed airtight. Add the entire mixture, not just the apples and liquid. Now that you have finished the process for prepping the mixture, you can combine the brandy with the apples and sugar. The final ingredient for this recipe is the three cups of dry white wine, which you should now add to the mixture. Once you have combined all of the ingredients and given them a good mixing, it is time to seal the container. Once sealed, you want to store the container in a cool dark place to get the most out of the infusion. Being patient is an important element in knowing how to make apple brandy. The infusion process takes time, and you should wait at least three weeks before opening the container. Every 3 days, shake the container to stir up any sediment and combine the ingredients. Once the three full weeks has past, it is time to open the container, but don’t drink your apple brandy just yet. Strain the mixture through a double layer of cheesecloth to remove any sediment. Though it was time to remove the infusion mixture from the liqueur, the apply brandy is not quite ready yet. Add the mixture to a glass bottle that you can seal. Again, patience is an important part of knowing how to make apple brandy. Like last time, you should store the bottle in a cool dark place. However, you do not need to worry about shaking the contents of the bottle after they have been strained. All of your time and patience has now paid off. Once the two-week window has past, you are free to open and enjoy your apple brandy by itself or mixed in a cocktail.

SUMMARY:
Peel and chop 2 cups of red apples. Combine chopped apples, 3 cinnamon sticks, and 2 tablespoons (30 mL) of water into a saucepan and stir. Apply medium heat for ten minutes. Pour in 2 1/2 cups (580 mL) of sugar and stir. Turn off heat and set aside mixture to cool. Add the mixture to a large, airtight glass container. Add 2 cups (480 mL) of brandy into the glass container. Combine 3 cups (720 mL) of dry white wine with the brandy and apple mixture in the glass container. Seal the container. Wait 3 weeks. Strain the contents of the mixture through a double layer of cheesecloth. Pour the strained mixture into a glass bottle and cover it securely. Wait 2 weeks. Open the bottle and enjoy a delicious glass of homemade apple brandy.