The Coffee House

[Gary A.]

Buenas Dias Coffee Hosers. 62F this morning, cool and overcast. It was fun last night, Mary Lou, Miss Maggie and Gary briefly moved our Trick-or-Treat operations over to the neighbor's driveway where we watched the game and treated the Halloweeners. This is a big day for Miss Maggie. In an hour she gets her final shot and a few days later she'll be off house arrest. We already have plans to take her wine tasting this weekend.

Man, what a series. JC is a baseball scholar (better than being merely a student of the game). I appreciate his insights and remarks. We have a running text throughout the games. He knows a lot more than Mary Lou and Maggie.

 

[Gary A.]

I would absolutely do something like that, minus the apple juice and brown sugar (see "headache in glass" comment about drinks that are too sweet ). And I would probably drink it hot. It's a lovely drink for a cold winter's eve

I'm trying to remember the recipe, I have it written down at home as revised over the years, but basically a gallon of apple juice (the real stuff, not reconstituted), gallon of apple cider (fresh is better), 3/4 cup of brown sugar (depending on the sweetness you want), touch of nutmeg. Bring to boil then lower to simmer for 30 mins to reduce, stirring throughout occasionally. Let cool to room temperature, then mix in a fifth + of your favorite spirit high proof spirit, moonshine, everclear, vodka (something tasteless). Depending on the proof, I alter the amount to taste. Bottle in quart jars with 2 cinnamon sticks. Now the hard part. It gets better with age, it really needs to sit in the refrigerator for at least a couple weeks (though I tend to sample for quality control before then).

It's not a sickly sweet type of drink, no more so than a soft drink, but it will sneak up on you because you really don't notice the alcohol.

Gary has an apple tree in the back, but the apples don't compare to the orchards in the local mountains, which are a little more than an hour away. The cider is so fresh and so much better than store.

 

[limr30 3]

I would absolutely do something like that, minus the apple juice and brown sugar (see "headache in glass" comment about drinks that are too sweet ). And I would probably drink it hot. It's a lovely drink for a cold winter's eve

I'm trying to remember the recipe, I have it written down at home as revised over the years, but basically a gallon of apple juice (the real stuff, not reconstituted), gallon of apple cider (fresh is better), 3/4 cup of brown sugar (depending on the sweetness you want), touch of nutmeg. Bring to boil then lower to simmer for 30 mins to reduce, stirring throughout occasionally. Let cool to room temperature, then mix in a fifth + of your favorite spirit high proof spirit, moonshine, everclear, vodka (something tasteless). Depending on the proof, I alter the amount to taste. Bottle in quart jars with 2 cinnamon sticks. Now the hard part. It gets better with age, it really needs to sit in the refrigerator for at least a couple weeks (though I tend to sample for quality control before then).

It's not a sickly sweet type of drink, no more so than a soft drink, but it will sneak up on you because you really don't notice the alcohol.

Here in NY, there are hundreds of acres of apple tree farms - going apple-picking is a typical fall activity. I have easy access to some super fresh, local apple cider. I think it would make this recipe quite yummy! I am going to give it a few tweaks and report back when it's ready

ETA: Oooh, I just had the idea of barrel-aging. Hmmmm.... *strokes beard in thought*

 

[smoke665]

I am going to give it a few tweaks and report back when it's read

And now you understand the popularity of Apple Pie, and the reason for the subtle differences. Once I started my own recipe this just tastes like flavored alcohol. Review: Ole Smoky Distillery Apple Pie Moonshine mine has more of a hint of spiced apple. I think reducing the base stock causes the ingrediants to blend better.

I've never had it hot, but I've had it at room temperature. Prefer it a little cooler. I'd drink it straight out of the jar from the fridge, but then I'd drink the whole jar before I realized what I was doing

I've been trying for 10 years to get an apple orchard started, but the heavy clay soil on our mountain, just doesn't play well with apple trees. out of 8 trees planted, only one is left, but has only produced apples once. will try to replant some this spring, will dig a LARGE hole 10-12 diameter, then refill it with modified soil, to see if that works. If it doesn't I'm done.

 

[SquarePeg37 8]

I love fresh apples. Gala, Granny Smith, Fuji, Pink Lady are my favorites... I eat 1 or 2 a day during apple season. I can't eat them at all out of season as I really need them to be crisp in order to enjoy them. It must be a textural issue because, although I love apples themselves, I don't care for any food with cooked apples in it and won't go near apple juice. No apple pie, apple crisp, apple cider...

 

[JonA_CT]

ETA: Oooh, I just had the idea of barrel-aging. Hmmmm.... *strokes beard in thought*

Home brew shops sell different toasts of oak chips...you can even soak them in appropriate liquors to approximate a used whiskey barrel for instance. They work much more quickly, too, because of increased surface area.

Only mentioning it 'cause I know what a 5 gallon used whiskey barrel costs, haha.

 

[limr30 3]

I am going to give it a few tweaks and report back when it's read

And now you understand the popularity of Apple Pie, and the reason for the subtle differences. Once I started my own recipe this just tastes like flavored alcohol. Review: Ole Smoky Distillery Apple Pie Moonshine mine has more of a hint of spiced apple. I think reducing the base stock causes the ingrediants to blend better.

I've never had it hot, but I've had it at room temperature. Prefer it a little cooler. I'd drink it straight out of the jar from the fridge, but then I'd drink the whole jar before I realized what I was doing

I've been trying for 10 years to get an apple orchard started, but the heavy clay soil on our mountain, just doesn't play well with apple trees. out of 8 trees planted, only one is left, but has only produced apples once. will try to replant some this spring, will dig a LARGE hole 10-12 diameter, then refill it with modified soil, to see if that works. If it doesn't I'm done.

They sell that here. I did try it once and it was way too sweet for me to have as a drink. It's really good in actual apple pies, though

I love fresh apples. Gala, Granny Smith, Fuji, Pink Lady are my favorites... I eat 1 or 2 a day during apple season. I can't eat them at all out of season as I really need them to be crisp in order to enjoy them. It must be a textural issue because, although I love apples themselves, I don't care for any food with cooked apples in it and won't go near apple juice. No apple pie, apple crisp, apple cider...

I love Honey Crisps. Can't stand mealy apples but that textural objection does not extend to cooked apples. I love me some apple pie, and I actually make a really good one.

 

[limr30 3]

ETA: Oooh, I just had the idea of barrel-aging. Hmmmm.... *strokes beard in thought*

Home brew shops sell different toasts of oak chips...you can even soak them in appropriate liquors to approximate a used whiskey barrel for instance. They work much more quickly, too, because of increased surface area.

Only mentioning it 'cause I know what a 5 gallon used whiskey barrel costs, haha.

Interesting. We actually have a 1-liter barrel from Tuthilltown Distillery (fairly close to us) that Buzz and I split: Tuthilltown Barrel We've done a few aged cocktails that turned out really well. Haven't done one in a while, though, and I might want to try some sort of spiced apple winter drink.

But the chips are a really good idea, too. Hmmmmm....*continues stroking beard*

 

[JonA_CT]

ETA: Oooh, I just had the idea of barrel-aging. Hmmmm.... *strokes beard in thought*

Home brew shops sell different toasts of oak chips...you can even soak them in appropriate liquors to approximate a used whiskey barrel for instance. They work much more quickly, too, because of increased surface area.

Only mentioning it 'cause I know what a 5 gallon used whiskey barrel costs, haha.

Interesting. We actually have a 1-liter barrel from Tuthilltown Distillery (fairly close to us) that Buzz and I split: Tuthilltown Barrel We've done a few aged cocktails that turned out really well. Haven't done one in a while, though, and I might want to try some sort of spiced apple winter drink.

But the chips are a really good idea, too. Hmmmmm....*continues stroking beard*

That's pretty cool. I went to distillery in VT that sells white whiskey and a barrel together as a set. They said that it ages pretty quickly, and that you can re-use the barrel again. I might have to consider it next time I'm up there... to use it for aged cocktails sounds awesome.

What kind of cocktails did you guys put in it?

 

[jcdeboever]

We made our fall pilgrimage to the farm earlier this year thinking it wouldn't be as cold. Arrived yesterday to 40 degree afternoon temperature and a forecast low last night of freezing. Today rain and the possibility of snow. WTH!

Sorta reminds Gary of the greatest weather report he ever saw on Tv. Picture this, a lone male reporter standing next to a city limits sign. He's clutching the mic and he's freezing, the wind is blowing hard, he shouts over the wind into the mic "... some places are hotter than Hell ... some places are colder than Hell ... but right now in Hell, Michigan ... it is 34 degrees ...".

I've driven through there several times

 

[limr30 3]

ETA: Oooh, I just had the idea of barrel-aging. Hmmmm.... *strokes beard in thought*

Home brew shops sell different toasts of oak chips...you can even soak them in appropriate liquors to approximate a used whiskey barrel for instance. They work much more quickly, too, because of increased surface area.

Only mentioning it 'cause I know what a 5 gallon used whiskey barrel costs, haha.

Interesting. We actually have a 1-liter barrel from Tuthilltown Distillery (fairly close to us) that Buzz and I split: Tuthilltown Barrel We've done a few aged cocktails that turned out really well. Haven't done one in a while, though, and I might want to try some sort of spiced apple winter drink.

But the chips are a really good idea, too. Hmmmmm....*continues stroking beard*

That's pretty cool. I went to distillery in VT that sells white whiskey and a barrel together as a set. They said that it ages pretty quickly, and that you can re-use the barrel again. I might have to consider it next time I'm up there... to use it for aged cocktails sounds awesome.

What kind of cocktails did you guys put in it?

Mostly Manhattans, but we've done a few with white whiskey as well. And I can't remember if we did a Black Russian already or if we thought about it. And no, I don't remember because it was a year or so ago, not because we drank it all at once

ETS: We usually age the cocktail for a month.

 

[jcdeboever]

Buenas Dias Coffee Hosers. 62F this morning, cool and overcast. It was fun last night, Mary Lou, Miss Maggie and Gary briefly moved our Trick-or-Treat operations over to the neighbor's driveway where we watched the game and treated the Halloweeners. This is a big day for Miss Maggie. In an hour she gets her final shot and a few days later she'll be off house arrest. We already have plans to take her wine tasting this weekend.

Man, what a series. JC is a baseball scholar (better than being merely a student of the game). I appreciate his insights and remarks. We have a running text throughout the games. He knows a lot more than Mary Lou and Maggie.

I've enjoyed it, we've had some good laughs and notice I didn't text you when you had company but man I was jonesing too. I was hooked from the day,mid 70's, Strat O Matic baseball game. I was hard to beat. Modern day it's paid subscription to Stat-Cast. I scroll through it during games and use it for finding hidden gem players during fantasy baseball season. I have no idea why I like the game so much, I just do. (@limr slowly dozes off at her computer).

 

[jcdeboever]

I would absolutely do something like that, minus the apple juice and brown sugar (see "headache in glass" comment about drinks that are too sweet ). And I would probably drink it hot. It's a lovely drink for a cold winter's eve

I'm trying to remember the recipe, I have it written down at home as revised over the years, but basically a gallon of apple juice (the real stuff, not reconstituted), gallon of apple cider (fresh is better), 3/4 cup of brown sugar (depending on the sweetness you want), touch of nutmeg. Bring to boil then lower to simmer for 30 mins to reduce, stirring throughout occasionally. Let cool to room temperature, then mix in a fifth + of your favorite spirit high proof spirit, moonshine, everclear, vodka (something tasteless). Depending on the proof, I alter the amount to taste. Bottle in quart jars with 2 cinnamon sticks. Now the hard part. It gets better with age, it really needs to sit in the refrigerator for at least a couple weeks (though I tend to sample for quality control before then).

It's not a sickly sweet type of drink, no more so than a soft drink, but it will sneak up on you because you really don't notice the alcohol.

Here in NY, there are hundreds of acres of apple tree farms - going apple-picking is a typical fall activity. I have easy access to some super fresh, local apple cider. I think it would make this recipe quite yummy! I am going to give it a few tweaks and report back when it's ready

ETA: Oooh, I just had the idea of barrel-aging. Hmmmm.... *strokes beard in thought*

Last time I went to an apple orchard, I got stung three times and hit a deer on the drive home. Needless to say, those are off of my things to do list.

 

[limr30 3]

(@limr slowly dozes off at her computer).

I dozed off so fast that I didn't even make it to the end of your message to see that comment at first. Had to check it again because I'd gotten a notification and didn't know why.

 

[Gary A.]

Gary gets two crops a year from his little tree in the back. The tree is an Anna, not an exciting flavor, just apple ... but does well in this clime. Gary likes to slice and cook 'em up in a pan. Nothing added, they are good as a side. Cooked this way, they taste like apple pie.