AWKWARD ZOMBIE

Try it with vanilla ice cream, milk, and chocolate syrup. It'll go right to your thighs, but taste like sex all the way there.

Kahlua is also used in White Russians and Black Russians, both of which taste pretty good.

Finally at Sloth's house long enough to do another round of mead. Just trying to referment the spiced mead (I'm guessing the spice oils in it are slowing it down), threw together a batch with apple blossom honey (little more of a fruity flavor than clover), and then I'm doing a smaller test batch with a buckwheat blend. It tastes very, well, wheat-ish, kind of like if someone put honey on whole grain toast, with a slight smell of coffee.

After ~4 months, I finally uncapped the mead and it turned out AWESOME! Hardly any precipiate the sift through, completely homogenous, and smooth going down with a nice flavor. Plus, one glass and I'm feeling the effects.

Now that the trial is done I can go for bigger batches.

This time, I can start at the beginning of the semester and go for a celebratory batch at the end in December.

Wait, a larger batch? I thought you were already running a 5gal?

I only made about 2.25 gallons as a trial. That way if it came out bad, I'm not out a shitton of material.

Ahhhh alright
got it.

bites of mint ice cream in between cinnamon whiskey is really good.

Hey Reyo, if you ever run into any, you should try a small batch of buckwheat mead. Just mix some buckwheat honey in with the regular honey. The buckwheat covers up some of the sweet (it has something of a dark toast aftertaste), but add a little cinnamon and it's gooood.

Although I would recommend waiting until AFTER the fermentation to add the cinnamon. I've tried running a spiced batch steeping the spices in the fermenting must, but it didn't ferment hardly at all for some reason. my guess would be something to do with the oils in the spices irritating the yeast, but whatever.

Well the Walmart brand honey seemed to work just fine, so I'll see if I can track that stuff down. Is there some sort of ratio I should try it at, like 50/50, or is subtlety more desirable?

The I wound up using 2:1 with buckwheat in the lead, but even though I like it, I think it would be better with a 1:2 instead. It has a very strong, somewhat bitter flavor. It still tastes like honey, but you definitely taste dark grain all up in there.

If you've never tried it before, I would recommend tasting some plain before you go buying enough to ferment it. And again, try a small batch first round.

If it helps, I'm not particularly fond of "bitter" as a flavor.

Cherry wine turned out decent, but it's not my favorite, so given the cost versus enjoyment, I don't know that I"ll make any more unless other people really like it.

Hopefully I like the plum batch more when it's done.
Also, experimental batch of Almost Rum is a go.

i am so hype for renfest so i can finally get some god daisies mead. apparently they sell it year-round but only at this one particular liquor store in DOWNTOWN.

i've been drinking a lot of godfathers lately and it seems my desire to only ever drink hard liquor had made my tolerance very high for anything that isn't hard liquor. i pounded like 7 jello shots at a party the other day and felt nothing. so disappointing.

my husband on the other hand, remains an adorable lightweight.



interested in suggestions for drinks though. i like sweet things and whiskey and rum. a huge fan of godfathers (scotch and amaretto,) tuaca, fireball, jameson, moonshine. i don't like sour. give me some new drinks to try, preferably ones that only require one or two types of booze, bonus if its drinkable right out of the bottle. we don't have a lot of storage space.

recently decided to make my own mead, considering its awesome, yet fifteen dollars a bottle in the event im lucky enough to stumble uppon it at a liquor store. like ive got that much cheddar to get my viking teatime on. when i was a kid my parents recurited me to make homebrew wine from dandelions and other odd things laying around so i know some of the process in addition to youtube how to, it was an odd summer for a 9 year old but at 30 it seems kinda charming.

so the more time consuming cheapskate process will require a six gallon glass jug and one of those one way valve dealies, which apperantly i cant find a physical store to pick them up and i am very leery of having a giant glass container mailed to me, i love the internet like a charmingly disturbed child but i do not trust it to carry fragile objects long distances. in either case price seems to be about 40-50 dollars for this, assuming i only want to make one jug at a time, not counting bottles to store it in which can be repurposed from elsewhere or bought individually (like the fancy ones with the wire bit holind on a plug thingy). being extra fancy and throwing chunks of fruit in there is also an option, like lemon or something, juniper berries? is that a thing people put in mead? im going on what a guy in skyrim said, so im leery cause of how few products ive actually seen in stores.

there is however an apiary in town, which because its wisconsin is also an ice cream shop, so i can get a gallon jug of honey for about 45 dollars. because its still wisconsin four gallons of water is practically free but ill likely spring for the quarter a gallon of store bought

mathness - not counting one time expenses of the jug it would cost per-batch fifty dollars, produce about 25 wine bottle volume finished product so about two dollars a bottle.

now i pause to check where along this line i am going to potentially screw up, cause i know some no-nos are selling this stuff, getting more then one jug to make batches in shifts would be good idea if i (and my wife) somehow go through more then five gallons of mead in three months, or if its a good idea to serve it at parties?

this seems like too much thought and ambition to get responsibly intoxicated in a thrifty way