AWKWARD ZOMBIE

You might like Baileys. Don't forget to put it on ice.

43 / Cuarenta Y Tres is good. Drink it straight or mixed with milk 1:3.

I'm all jazzed for fall so I bought some goddamn pumpkin ale, I'm officially garbage

update on quality of cherry wine: mixing it 1:1 with cola makes it taste twice as good (in my opinion, at least) and last twice as long. Which, given how expensive it was to make, is very nice. Plus, it was somewhere between 12% and 16% abv (I doubt it got all the way up to the 18-ish% limit), so cutting it in half still leaves a pretty decent content.
So maybe I will make it again, next year.

history lesson- the pilgrims and whatnot early colonists of the states were originally trying to colonize the area around the carolinas, but had to make landfall to the north early before they could get that far down the coast. why? because they were running low on beer and had to quickly make more before they died of thirst. it had honestly -never- occurred to them that one could drink the water in the rivers of the new world, every man woman and baby drank beer from cradle to grave for as long as they could remember

so landing in what is now new england they quickly set about making booze from the only thing plentiful at hand- pumpkins. it was a horrifying few months of an almost entirely pumpkin based drink supply, and that children is why the native americans took pity on them before they puked all over the carpet

Plum wine required a bit more backsweetening, since it came out preeeetty dang tart, despite all the sugar I shoved in it during the fermentation (Which means almost all of it was fermented, which became very apparent while I was taste testing the sugar levels while backsweetening, whoa momma). But after I added the sugar, it tastes like plums again, yaaaaay. Also, all the pectin (think a weaker, fruit-based gelatin that's used to thicken jams and jellies, which plums have loads of) wound up thickening the liquid just enough to give it an almost creamy texture. It's different, but definitely not bad.

I'll make this again when plums go on sale next year, and use some of the notes I've gained to make it even better, possibly experimenting with the flavor effects of brown sugar versus white when sweetening it.

Yesssssss.

Can I drive up for some booze taste-testings. Your descriptions fill me with need. D:

heck yeah

Ay yo. Starting to plan some tincture/liqueur-style projects soon, and I'm trying to get an idea of a not-expensive vodka to use as a base, since I never really drink it otherwise. A few online reviews have made me consider Svedka for its cost versus quality (not super great on its own, but unobtrusive and effective in high-ratio mixes.)
But does anyone have any other suggestions that are easy to find in the United States?

All you people talking about fancy alcohol and wine and vodka and making your own and meanwhile I'm like "well I've had a margarita and a daiquiri and they were pretty good".

Cori: the least drunk AZ member who is old enough to drink.

Lady, I will fight you for that title.

Rice wine tastes pretty inoffensive.

Let's make this a Triple Threat since i've been sober as a bird, save for that one time I chugged a Corona.

I am slowly but surely joining the drunk parade, no rush. I've yet to have more than 3 drinks in the span of a night though. I bought a 6-pack of hard cider that I haven't touched yet cause I'm saving it "for a special occasion". I'll get around to drinking it eventually...

Some friends of mine have been making some mead for the first time, it's gonna turn out awful but I'm excited to try it in like a month when its ready.