Not signed in (Sign In)
    •  
      CommentAuthorIan Mayor
    • CommentTimeSep 14th 2008
     (3578.21)
    @Paul Duffield.

    Actually, yours beats mine.
    •  
      CommentAuthorstsparky
    • CommentTimeSep 14th 2008
     (3578.22)
    I've polished off a bottle of cider and now have a hankering for mead.

    Banana Mash sounds like it would need to made into a brandy to burn off the sweetness. Banana Cognac?
  1.  (3578.23)
    but does it taste like tea or something completely different?


    actually, thats a very good question. i didnt even think about that.
  2.  (3578.24)
    stsparky
    I've polished off a bottle of cider and now have a hankering for mead.


    Yeah, I was thinking about Mead the other day. Are there any companies that actually produce mead for sale?

    Alternately, anyone know a good way to make some? Apparently I need to strain it through the undergarments of a Nordic Priestess, but I don't know any personally...
  3.  (3578.25)
    On mead, there are a few sites out there.
  4.  (3578.26)
    JShilpetski
    On mead, there are a few sites out there.


    Thanks. I was looking for a real simple recipe, so I might try out that one from the Storm the Castle link.
  5.  (3578.27)
    I polished off a bottle of mead last month. There's a winery in upstate NY that makes it.

    Tasty stuff.
    • CommentAuthorcjtremlett
    • CommentTimeSep 15th 2008
     (3578.28)
    Which winery, Brendan?
  6.  (3578.29)
    It was Brotherhood Winery, which is a pretty fun day trip if you're ever on the west side of the Hudson Valley. Had one of the best dates of my life there, combined with fall foliage, a movie, an amusement park and a crazy hitchhiker.
    • CommentAuthorScrymgeour
    • CommentTimeSep 17th 2008
     (3578.30)
    there used to be this cool amish type shop in manchester ( at least thats what me and my friends called it) that sold mead. It either tastes disgusting and sweet or wonderful and sweet and i could never get the temperature right to enjoy it
    •  
      CommentAuthorBen
    • CommentTimeSep 17th 2008
     (3578.31)
    Oddly enough, that's not the first strange menstrual blood story I've heard. When I was in Uni there was a house with paper on every single surface of its interior. The guys living there were art kids, and their final project was this. They'd throw enormous parties and people would get smashed and eventually scribble something on the wall or paint/draw. The bathroom was the most entertaining as one night a girl emptied the contents of her keeper onto the wall in a glorious splatter and then proceeded to write "I LOVE MY RAG" with a pad.

    ....and for some reason I now want spaghetti.
  7.  (3578.32)
    Interesting how this thread became odd (potentially stomach churning) beverages... and odd, decidedly stomach churning tales...
    •  
      CommentAuthorVespers
    • CommentTimeSep 18th 2008
     (3578.33)
    @Ben:

    Man, I love that. I wanna do that now; the 'cover-your-house-in-paper' thing. Would get a bit 'The Number 23' eventually...

    Also, I'm drinkin me some of my mead tomorrow, on Pirate Day. Just as a starter before we kick into the rum and other more piratey things. My reasoning is, mead is what vikings drank, and vikings were the best pirates, therefore mead is piratey.
  8.  (3578.34)
    I love mead.
    • CommentAuthorMDickey
    • CommentTimeSep 18th 2008
     (3578.35)
    I've heard rumblings of a strawberry-rhubarb small mead a friend is planning to make in the next week or two. Supposedly rhubarb ferments well, something I never would have imagined.
    • CommentAuthorcjtremlett
    • CommentTimeSep 18th 2008
     (3578.36)
    I haven't had strawberry-rhubarb mead, but I've had strawberry mead, and rhubarb wine, and strawberry rhubarb wine. All of the above were very, very yummy.
    •  
      CommentAuthorLucifal
    • CommentTimeSep 18th 2008
     (3578.37)
    I guess the Freakangels use honey or something to ferment their wine, unless there's some sugar warehouse nearby.
    Someone said you shouldn't use table sugar for making wine. That's what most home winemakers use with great success, and there are some things that you ought not make wine from . . . even the things you can. I made dandelion wine a few years back (used too many dandelions) and it stunk of piss. Mind you, if you held your nose and could stomach the stuff it did have a kick (but I only managed to do that once before I tipped it all down the sink - and it had to be bad for me to throw away any kind of alcohol.).
  9.  (3578.38)
    @Warrenellis:

    At 15 I was on a school trip to Ireland. At some god-forsaken castle, one of apparently millions in Eire, the gift shop sold mead. It was liquor, we were American teenagers, we bought as much as we could carry.

    I grew up on good whiskey and Guinness poured by an Uncle who was a Dublin barman and did some kind of voodoo to get his pour perfect from his home tap. I'm not a lightweight.

    But this gift shop shit made me sick as death with a weird lingering dry drunk the next day. I think it was the local castle-caretaker's revenge. Death by mead.

    I've had good mead since. White Winter Winery makes some fine stuff



    I want to drink mead from the holy grail like that.
    • CommentAuthorWinther
    • CommentTimeSep 18th 2008
     (3578.39)
    @Vespers:

    If you want a piratey alcoholic beverage, wouldn't grog better suit your purposes? At least, that's what Monkey Island taught me.
    •  
      CommentAuthorLazarus99
    • CommentTimeSep 18th 2008
     (3578.40)
    @orwellseyes

    Damn, that stuff looks tasty (but dangerous)...