The Alcohol Thread (Possible NSFW)

@Pinto Bean
I’ve never been able to enjoy rum by itself. I’ve always had to mix it with Coke or Lemonade.

@ᎶㄖҜㄩ 乃ㄥ卂匚Ҝ
Most rums available are not worth drinking straight but the good ones should be at least in theory. Anyway yeah arguably rum is the most mixable hard liquor just because it is so sugary. But yeah try it with ginger ale if you haven’t already.

Took a multivitamin to utilize acid content I’m getting pretty hammered right now.

@Pinto Bean
That’s interesting I’ll need to try it

I just picked up some Jim Beam Pre-Prohibition style whiskey in Wendover, Nevada…mainly because it’s not available in Utah (regular and apple Jim Beams are, though.)

I drank a Kraken, mixes good with Coke on the rocks.

I tried two kinds of mead today as I’ve been entertaining the idea of trying to brew some mead.

The first was a dry mead from White Winter Winery, served chilled. I think it’s too dry. It’s hard to describe, but it has the body of honey without the viscosity or the sweetness. The bottle says “honey wine with natural flavors” without saying what the natural flavors are. I don’t like it.

The second is Viking Blod from Dansk Mjod in Denmark. I’m drinking a warmed mug now. It’s definitely better warm. It’s thicker than the dry mead and much sweeter without being cloying. I can taste and smell the ginger. Overall it’s like a sweet mulled wine and I like mulled wine. This is a good winter drink, though not something I’d want in summer’s heat.

@kleptomage
That second one was the first mead I ever tried, still have the bottle. Wish I had done it warm.

@Lord WyrmSpawN
Get another bottle and try it warm. It’s a great drink for this time of year.

I saw Dansk Mjod had another mead called Odin’s Skull with sour apple juice and cinnamon. That sounds pretty good. I’ll pick it up the next time I go to the store. The apple juice would put it closer to what’s called cyser, which is mead with apple juice substituted for water.

Devil’s Cut on ice with Coke

I’ve started a simple 1 gallon batch of mead as an experiment. Compared to the couple times I’ve tried to brew beer, it’s a simpler and shorter process. The only complicated part so far is adding the nutrients for the yeast. Honey doesn’t have enough nutrients on its own and the best way to add nutrients is in increments so the yeast is neither starved nor hyperactive. It’s a tiny amount for one gallon: 2.5 grams of Go Ferm when the yeast was pitched and 4.53 grams Fermaid O divided by 4 additions. I’ve had to order a more precise scale to measure such small quantities. I may have added more Go Ferm than necessary, so it should be good until tomorrow when the scale comes.

I enjoyed an Arbor Mist Blackberry Merlot

It was so tasty I drank the entire bottle

Dr Pepper & Cream Soda with Fireball on the rocks

Wow, that is good!

From the start, the specific gravity of the mead was off and I had to abandon the project when I saw mold. I don’t know what went wrong.

I’ll probably try making hard cider next. That’s supposed to be easier.

Bourbon Milk Punch

4 oz milk (Not skim. Never buy skim milk. Milk is supposed to have fat.)
2 Tbsp half and half
4 Tsp powdered sugar
1 Tsp vanilla extract
2 1/2 oz bourbon, similar whiskey, brandy, or rum

Shake with ice, pour in a glass with ice, and sprinkle nutmeg on top.

It’s delicious and easy on the stomach.

I definitely recommend IPA.

I bought a bottle of Paul Masson brandy because of this video with Orson Welles. It’s so bad I poured the bottle down the drain.

For a few dollars more, I got a big bottle of St. Remy French brandy that’s pretty good. I mixed the St. Remy with wassail punch from Trader Joe’s for a nice hot drink.

Had enough for a Mickey’s

This entire beer is nothing but head, holy shit!

ZiegenBock =)

That is really good!

Picked up a bottle of Black Velvet