Redstone Meadery's Traditional Mountain Honey Wine (12%; Boulder, CO).
This is one of the beverages I received from a friend for lending her my car for a day. Apparently its just water, two types of honey and yeast. I like that, in the same way I like my beers simple.
I'm starting a new thread because I couldn't find the old one and can't remember if faust deleted it.
Quote from: Kai on February 13, 2009, 06:02:49 PM
Redstone Meadery's Traditional Mountain Honey Wine (12%; Boulder, CO).
This is one of the beverages I received from a friend for lending her my car for a day. Apparently its just water, two types of honey and yeast. I like that, in the same way I like my beers simple.
I'm starting a new thread because I couldn't find the old one and can't remember if faust deleted it.
:mittens:
Mead is best when its simple. I've had some great complex meads, spiced methaglens and even one mead made with champagne yeast so it was bubbly and sparkly. My favorite, is still just honey, water and yeast.
I love a good mead. I'm with Rat, honey, water and yeast. Just make sure it's a good honey and also a new honey, old honey that has been sitting gives the mead a musty taste.
Well, this is pretty good, I mean, it tastes like a sweetish white wine with no carbonation.
Quote from: Kai on February 13, 2009, 06:44:55 PM
Well, this is pretty good, I mean, it tastes like a sweetish white wine with no carbonation.
I like those light ones, but I have had some really awesome heavy meads that basically are made with double the honey ratio.
Quote from: Ratatosk on February 13, 2009, 07:28:17 PM
Quote from: Kai on February 13, 2009, 06:44:55 PM
Well, this is pretty good, I mean, it tastes like a sweetish white wine with no carbonation.
I like those light ones, but I have had some really awesome heavy meads that basically are made with double the honey ratio.
You mean, extra thick?
That stuff sounds great. I want to make more now.
Quote from: Ratatosk on February 13, 2009, 07:28:17 PM
Quote from: Kai on February 13, 2009, 06:44:55 PM
Well, this is pretty good, I mean, it tastes like a sweetish white wine with no carbonation.
I like those light ones, but I have had some really awesome heavy meads that basically are made with double the honey ratio.
Not counting the Honey and whiteline "quick mead", right?
Quote from: Kai on February 13, 2009, 07:58:27 PM
Quote from: Ratatosk on February 13, 2009, 07:28:17 PM
Quote from: Kai on February 13, 2009, 06:44:55 PM
Well, this is pretty good, I mean, it tastes like a sweetish white wine with no carbonation.
I like those light ones, but I have had some really awesome heavy meads that basically are made with double the honey ratio.
You mean, extra thick?
Well they are a bit more viscous ;-) But mostly, its the flavor... a lot of really nicely clarified and light meads taste like a sweet white wine. The 'heavier' ones taste much more of honey. There are some Polish meads that are very thick like brandy, but I've only found a couple of those I could stand.
Of course, if one were to distill mead... obviously speaking theoretically since it's illegal... I would wager that a lovely honey liquor would show up.
I mean, a hotplate with a thermostat, tea kettle, copper pipes and a bucket of ice.... IN THEORY would be all you need. :fnord:
IN THEORY, AND ONLY BECAUSE I'M A GEEK:
You're basically going for an optimum temp for ethanol extaction, and then recondensing, right?
Would a double boiler for the main pot give better temp. control?
Also, if memory serves the methanol has a lower boiling point, and will extract first, so you want to throw out you first 10-15% so yu don't make yourself blind...
Quote from: Ratatosk on February 13, 2009, 08:17:58 PM
Of course, if one were to distill mead... obviously speaking theoretically since it's illegal... I would wager that a lovely honey liquor would show up.
I believe that's called "Barenjaeger".
Quote from: Richter on February 13, 2009, 08:30:43 PM
IN THEORY, AND ONLY BECAUSE I'M A GEEK:
You're basically going for an optimum temp for ethanol extaction, and then recondensing, right?
Would a double boiler for the main pot give better temp. control?
Also, if memory serves the methanol has a lower boiling point, and will extract first, so you want to throw out you first 10-15% so yu don't make yourself blind...
Well... IN THEORY you might be right on that double broiler... and if I were to do such a thing I would pay careful attention to the extractions and have a hydrometer on hand.
Quote from: Dirtytime on February 13, 2009, 09:25:47 PM
Quote from: Ratatosk on February 13, 2009, 08:17:58 PM
Of course, if one were to distill mead... obviously speaking theoretically since it's illegal... I would wager that a lovely honey liquor would show up.
I believe that's called "Barenjaeger".
No you're confusing mead liquor with a horrific sort of paint remover.
Quote from: Ratatosk on February 13, 2009, 09:44:26 PM
Quote from: Dirtytime on February 13, 2009, 09:25:47 PM
Quote from: Ratatosk on February 13, 2009, 08:17:58 PM
Of course, if one were to distill mead... obviously speaking theoretically since it's illegal... I would wager that a lovely honey liquor would show up.
I believe that's called "Barenjaeger".
No you're confusing mead liquor with a horrific sort of paint remover.
Barenjeger Duelism!!!
:lulz:
And Kai, sounds delish--I told my brother I'm going to buy him and I some supplies and we're going to make 1) honey-wheat ale 2) mead and 3) cider. :D Color me excited!
been drinking La Fin Du Monde all afternoon.
This friend sure knows their beer. :D
Quote from: Ratatosk on February 13, 2009, 09:44:26 PM
Quote from: Dirtytime on February 13, 2009, 09:25:47 PM
Quote from: Ratatosk on February 13, 2009, 08:17:58 PM
Of course, if one were to distill mead... obviously speaking theoretically since it's illegal... I would wager that a lovely honey liquor would show up.
I believe that's called "Barenjaeger".
No you're confusing mead liquor with a horrific sort of paint remover.
:?
Mead liquor must be pretty damn good, because Barenjaeger is one of my favorite drinks.
La Fin Du Monde.
I think I drank it too fast cause I am SO DRUNK RIGHT NOW.
~kAI
yeah
LOL Kai, that company also makes a beer call Terrible
(http://www.unibroue.com/images/terrible-grbouteille.gif)
This shit is too dark to see through and is as heavy as a meal. Also their Maudite is good. But the terrible won't let you drink it too fast. :)
That sounds AMAZING. I love a good opaque beer.
it's delicious
Quote from: Squid-diddle on February 22, 2009, 10:27:16 PM
it's delicious
Unibroue gets double points for naming their beers The End of the World and Terrible and such.
Samuel Adams; Always a good decision! 8)
Quote from: Suu on February 23, 2009, 03:52:47 AM
Samuel Adams; Always a good decision! 8)
Oh god, for a second I thought you were making a sarcastic crack about my mayor and I was thinking "What's he done NOW?"
I just made martinis!
Coated the glass with Martini and Rossi Vermouth, Bombay Sapphire shaken over ice, and a lemon twist.
:evil:
I make wicked good martinis. I should call my mom and brag.
They are that good. :mrgreen: I have a summertime stand in for the scotch now.
I WAS drinking a Chelado, then made Michelados for dinner.
Quote from: Jenne on March 17, 2009, 03:43:14 AM
I WAS drinking a Chelado, then made Michelados for dinner.
:vom: :vom: :vom: :vom: :vom:
sorry, but ....... :vom:
Quote from: Suu on March 16, 2009, 07:55:28 PM
I just made martinis!
Coated the glass with Martini and Rossi Vermouth, Bombay Sapphire shaken over ice, and a lemon twist.
:evil:
I make wicked good martinis. I should call my mom and brag.
I always thought you weren't supposed to shake gin.
Anyway, once I read this text book chapter, I'll probably have a guiness, cos it's St Pats day here :D
Quote from: Rumckle on March 17, 2009, 09:02:07 AM
I always thought you weren't supposed to shake gin.
Yes. It creates ice chips, which are not fun to drink.
Traditional method is cracked ice, gin goes over top, lightly stirred once, let sit, stir again. The ideal temperature to reach is 28ยบ. Strain into glass.
Quote from: Squid on March 17, 2009, 04:54:51 AM
Quote from: Jenne on March 17, 2009, 03:43:14 AM
I WAS drinking a Chelado, then made Michelados for dinner.
:vom: :vom: :vom: :vom: :vom:
sorry, but ....... :vom:
It's ok, only a few people around here parts that aren't Mexican like it. :lol: It's an...acquired taste...of sorts.
Quote from: Richter on February 13, 2009, 08:30:43 PM
Also, if memory serves the methanol has a lower boiling point, and will extract first, so you want to throw out you first 10-15% so yu don't make yourself blind...
yes. in the first bit, there will be more methanol extracted and less ethanol. but you can't ever completely separate them, cause of a bunch of chemical properties or other.
still, even if you completely fuck up the destillation process and extract everything, drinking your own hard liquor in moderation won't turn you blind anyway.
as always, the poison is in the dosage.
http://kokenmetkanker.blogspot.com/2009/01/zelf-distilleren-het-gevaar-van.html
B made a still and is fermenting his first batch of whatever he's fermenting right now.
He is technically a chemist, so I'm pretty sure he'll get it right. I'll let you know how it goes!
I have some of General Hamish Stuart's coffee porter...because I NEED to drink more after last night. :horrormirth:
Glass of the same (Which is great, BTW)
Bombay Sapphire, tonic, and lime. 8)
Bit of bourbon on ice.
Just a bit; I have to get up at five.
I was babysitting all day, and these children are from fucking hell, but I get paid well, so on the way home I stopped by the grocery store and picked up one bottle each of
- St. Bernardus(never had it before, drinking it now and I love it)
- Westmalle Dubbel(I prefer the Tripel but it's been awhile since I've had the Dubbel)
- Tongerlo Triple(a good, cheap abbey beer)
- Tripel Karmeliet(always a good choice for a blond, my 3rd favorite blond under 1. Piraat and 2. Westmalle Triple)
- Malheur 12(ohhh, how I love this beer so much. Dark, nutty, and delicious)
edit: btw I'll be drunk soon enough and hit up IRC
Coffee, which unfortunately contains no liquor and I wish I had some vanilla ice cream and some yagger to go with it. Seriously, that combo is one of my all time favorites, along side kahula and ouzo.