Thread O'Booze REVISED!

[Dr. Medulla]

Red wine, very nice as well. Doc, did you mention you made your own wine? How difficult is the process?

Stupid easy. I mean, do I come off as an especially adept person? That said, the biggest challenge is work space and start-up costs. The only real skill involved is diligent sterilization of your equipment at every stage. And if you filter at the end—I don't; red wine is better, imo, with plenty of tannins—that can be messy. But once all the supplies and bottles are taken care of, I can make wine for about $1.50 a bottle (buying my wine kits from Costco also chops the cost a lot). And, honestly, if you can let your wine sit for about four or five months, the quality is really good.

Need to convert the shed. In all seriousness, I am very interested to start making wine, hope you don't mind me bothering you with questions if I make a start on the winery.

Of course. If you take the dive, feel free to ask away.

[revbob]

[attachment=0]20201022_200850.jpg[/attachment]

Two of these have put me in a good place.

[BostonBeaneater]

20201022_200850.jpg

Two of these have put me in a good place.

Vermont has the best beard-guy beer scene.

[revbob]

20201022_200850.jpg

Two of these have put me in a good place.

Vermont has the best beard-guy beer scene.

Yes it does

[matedog]

20201022_200850.jpg

Two of these have put me in a good place.

Definitely becoming stout weather.

Busted this out the other night:

(Cellarmaker - Blammo)
12% coconut stout. Delicious, but I was happy to split it a few ways.

[Dr. Medulla]

20201022_200850.jpg

Two of these have put me in a good place.

Vermont has the best beard-guy beer scene.

Yes it does

Braggart.

[BostonBeaneater]

20201022_200850.jpg

Two of these have put me in a good place.

Definitely becoming stout weather.

Busted this out the other night:

(Cellarmaker - Blammo)
12% coconut stout. Delicious, but I was happy to split it a few ways.

I like those kind of stouts but damn are they heavy. I almost just want them served like a dessert wine in a tiny flute.

[matedog]

20201022_200850.jpg

Two of these have put me in a good place.

Definitely becoming stout weather.

Busted this out the other night:
https://untappd.akamaized.net/photos/20 ... 40x640.jpg
(Cellarmaker - Blammo)
12% coconut stout. Delicious, but I was happy to split it a few ways.

I like those kind of stouts but damn are they heavy. I almost just want them served like a dessert wine in a tiny flute.

Yeah massive stouts and especially acidic lambic are hard to get through a full pour for me. At least you get a good buzz with a massive stout if you can stomach it.

[Dr. Medulla]

20201022_200850.jpg

Two of these have put me in a good place.

Definitely becoming stout weather.

Busted this out the other night:
https://untappd.akamaized.net/photos/20 ... 40x640.jpg
(Cellarmaker - Blammo)
12% coconut stout. Delicious, but I was happy to split it a few ways.

I like those kind of stouts but damn are they heavy. I almost just want them served like a dessert wine in a tiny flute.

Yeah massive stouts and especially acidic lambic are hard to get through a full pour for me. At least you get a good buzz with a massive stout if you can stomach it.

I never learn not to order a heavy stout at lunch if it's available. I know know know that it's going to leave me with limited productivity for much of the afternoon, but I can't resist.

[revbob]

20201022_200850.jpg

Two of these have put me in a good place.

Definitely becoming stout weather.

Busted this out the other night:
https://untappd.akamaized.net/photos/20 ... 40x640.jpg
(Cellarmaker - Blammo)
12% coconut stout. Delicious, but I was happy to split it a few ways.

I like those kind of stouts but damn are they heavy. I almost just want them served like a dessert wine in a tiny flute.

Yeah massive stouts and especially acidic lambic are hard to get through a full pour for me. At least you get a good buzz with a massive stout if you can stomach it.

I never learn not to order a heavy stout at lunch if it's available. I know know know that it's going to leave me with limited productivity for much of the afternoon, but I can't resist.

I'll almost always order a stout over anything else no matter what.

[Dr. Medulla]

Definitely becoming stout weather.

Busted this out the other night:
https://untappd.akamaized.net/photos/20 ... 40x640.jpg
(Cellarmaker - Blammo)
12% coconut stout. Delicious, but I was happy to split it a few ways.

I like those kind of stouts but damn are they heavy. I almost just want them served like a dessert wine in a tiny flute.

Yeah massive stouts and especially acidic lambic are hard to get through a full pour for me. At least you get a good buzz with a massive stout if you can stomach it.

I never learn not to order a heavy stout at lunch if it's available. I know know know that it's going to leave me with limited productivity for much of the afternoon, but I can't resist.

I'll almost always order a stout over anything else no matter what.

Very much the same. If there's no stout available, according to the Boss I'll get a brief lemon-face before hunting for something else.

[BostonBeaneater]

I like those kind of stouts but damn are they heavy. I almost just want them served like a dessert wine in a tiny flute.

Yeah massive stouts and especially acidic lambic are hard to get through a full pour for me. At least you get a good buzz with a massive stout if you can stomach it.

I never learn not to order a heavy stout at lunch if it's available. I know know know that it's going to leave me with limited productivity for much of the afternoon, but I can't resist.

I'll almost always order a stout over anything else no matter what.

Very much the same. If there's no stout available, according to the Boss I'll get a brief lemon-face before hunting for something else.

October through April is stout & porter season for me.

[Dr. Medulla]

Yeah massive stouts and especially acidic lambic are hard to get through a full pour for me. At least you get a good buzz with a massive stout if you can stomach it.

I never learn not to order a heavy stout at lunch if it's available. I know know know that it's going to leave me with limited productivity for much of the afternoon, but I can't resist.

I'll almost always order a stout over anything else no matter what.

Very much the same. If there's no stout available, according to the Boss I'll get a brief lemon-face before hunting for something else.

October through April is stout & porter season for me.

Spring and summer are beer seasons for me; fall and winter I switch to spirits. At least drinking at home. I'll still order beer at restaurants.

[BostonBeaneater]

Spring and summer are beer seasons for me; fall and winter I switch to spirits. At least drinking at home. I'll still order beer at restaurants.

I'm taking a break from the hard stuff. It's too easy for me to have too much and feel lousy the next day. Beer gives me a nice buzz and I get full before I take too much.

[Dr. Medulla]

Spring and summer are beer seasons for me; fall and winter I switch to spirits. At least drinking at home. I'll still order beer at restaurants.

I'm taking a break from the hard stuff. It's too easy for me to have too much and feel lousy the next day. Beer gives me a nice buzz and I get full before I take too much.

I've trained myself to just stop at two. Two biggish drinks, but after the second the bottle gets put away.