On Tuesday, January 30, 2001 6:39 AM, Jeff Kell wrote:

(snip)
> > I'll leave it to those in the know to decide which block applies to
> > Strike's situation.

> That would depend on the buoyancy and specific gravity of Fosters and
> Phytoplunk (or whatever he calls that stuff he ferments)... :-)  I'd say
> that makes up the bulk of his mass.

Hi, Jeff!  I note that Bob's already pointed out that the correct name is
'Phyco-plonk', but for those who may be unfamiliar with the unique
fermentation process of the brew I thought that I should give a little
background.

It started when I began reading a book on seaweeds and their properties.
But my real fascination began when I discovered that people who studied
seaweeds are known as phycologists.  It's the sort of word that - when
pronounced with an Australian accent - sets people back on their heels!
"You're a what?"  "I'm a F... F.. Phycologist!"  (It surprised me to learn
just how many people agreed with me!) :-)

Anyway!  One morning, after a dive at Shelly Beach, we were standing around
talking about the various seaweeds and their uses in medicines and foods
when Julian began draining out his BCD.  Because he'd neglected to do this
properly over the preceding week the liquid that came out was warm and had a
certain colour and viscocity that set us all to wondering what had been
fermenting inside the bladder. :-)

The conversation had, during this time, drifted off at a tangent - as our
post-dive discussions often do.  We began wondering why, with all of its
other properties, nobody appeared to have made seaweed wine?  As Julian's
BCD bladder seemed to offer the perfect environment for the fermentation
process we stuffed some seaweed into it and left it there for about four
weeks with the proviso that he only inflate it during dives using the oral
inflation technique.

After four weeks had elapsed, we drained - and filtered - the liquid into
some old and suitably cleansed wine bottles, printed off some labels and
served it up at a BBQ at "Strike's Reef".  From memory, Nick Simicich was
the first to try out the first batch of phyco-plonk.  We monitored him for
an hour or so before tasting it ourselves.  :-)

It had a singular flavour with just a touch of gooseberry on the middle
palate!  :-)

We haven't been tempted to make any more!  :-)

Strike