I’ve recently discovered Imperia vodka and have been enjoying that when I want a drink. Other candidates in the cabinet are Bushmills whiskey and Courvoisier brandy.
Wait, Guiness in chili? Wow! Can I have the recipe, Unintentionally Blank?
I found a 2006 Zinfandel from Más Wine Company in my local Grocery Outlet for a really decent price. I bought all I could carry (on my bike.) I will be entering a state of bliss at dinnertime every night for awhile.
That being said, carbonated mead sounds really, really good! Too bad none of youse homebrewers are in California.
Nope, Chicago suburbs here. It was really interesting; it tasted rather like a light sparkling white wine, with a distinct floral aftertaste. Not perfumey-yucky floral, but nicely subdued. I think we drank the last (20 oz.) bottle a few years after bottling.
Excuse me?
I’m pretty much a raging alkie, so my general drink is cheap, high alcohol beers like Nati Ice (since I’m drinking primarily for effect and not flavor).
However, when I’m feeling particularly bourgeois, I’ll indulge in a little bourbon (favorites being Blanton’s or Eagle Rare) now and then, or my primary flavor savor: wine.
I love wine. I fucking get geeked when I can afford a bottle of something rare and/or bottle aged. It’s the only alcoholic beverage that I drink in pure unadulterated moderation. My latest kick are Donnhoff Rieslings from the Nahe region of Deutchland. Man are they ever awesome. Talk about depth of flavor, intensity, length of finish, purity of varietal, packed with terroir…unreal wines.
And I thought the spouse was the only person who doesn’t live in a trailer park who drinks Natty Ice. He’s not alone then! But who am I to talk? I once sucked spilled Evan Williams out of a dirty shag carpet.
Okay, no I didn’t, but I would!
Last night, a Mad Hatter from the tap, followed by a bottle of Gumballhead. Finally, some Irish whiskey on the rocks that a friend ordered for me. It was recommended to him by the bartender, and the name of it didn’t make it all the way to me. It was good, though.
So fully ferment, and rack to keg? Or pit stop in a secondary just long enough to settle out?
I was planning on keg conditioning the cider. I’ve done the long conditioning (12-18 mos) in the past. Works great if you like tart. I assume the concentrate makes up for that?
I’d love to get swilly with this batch on Halloween, or Thanksgiving if necessary.
Also, does cider dispense at 5 psi as well or must I adjust that?
I’ve only ever bottled cider, but I want to pour this batch at one sitting w/friends.
Fully ferment, rack to keg, add concentrate to keg. 5 psi is fine. A little cloudiness is ok in a kegged cider. The secondary was mainly for clarity and to keep the added concentrate from giving you hand grenades. But in a keg, no problems. Trader Joe’s has a concentrate that is quite nice.
Fantastic, thanks!
I will raise a glass to you, o hawaiian-shirted braumeister , on tapping day.
RDWHAHB!
What I need now is a really good rum. Any suggestions?
Sailor Jerry’s Spiced Navy Rum. 95 Proof. Dirt Cheap.
Liquid Fcuking Crack it is!
It can be had on sale (Denver) for $17 a 1.75 L
Zaya
Barbancourt
Gosling’s Old Rum