Surprised I see no mention of cider in here.

Gonna throw this together saturday:
4.5 gal kirkland apple juice
0.5 gal cherry juice
1.5 lbs brown sugar

Ferment with champagne yeast for 2 weeks at 65*, then back sweeten with some pomegranate and/or cherry juice.

Carbonate for a nice refreshing holiday cider.

Electrical_Ag said:

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Has anyone gotten sick from this? It makes me really nervous to use eggs in it and then let it sit for months...

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I have a bottle of Irish cream that is probably 2 years old.. never gets me sick.

#Alcohol

Have you tried Alton Brown's fennel Cordial yet? It's really good as a standalone or a mixer. I couldn't find any cardamom seeds and star anise though, so I just had to replace them with a stick of cinnamon and a twig of rosemary to add some more flavor.

https://instagr.am/p/B2H1B0DFmsR

Have a small mason jar in the back of the fridge from last year. Still safe to drink?

Made some at Halloween but put in a milk container. Does it need to be a more air tight container like a mason jar?

I would guess tight is better but don't know if it's a big deal or not. I made some around the same time and stored in mason jars.

On a side note, I tasted some today. Still smells like jet fuel, but is a hell of a lot smoother on the finish than it used to be.

Damnit, forgot to mix up AB's egg nog recipe. Too late for a Christmas batch?

Electrical_Ag said:

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Damnit, forgot to mix up AB's egg nog recipe. Too late for a Christmas batch?

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From his recipe I think you are ok...it says 2 weeks minimum...

I actually made my first ever batch 2 years ago on December 2, 2017 (go back to page 1 of the thread). It turned out ok. The next year I was closer to mid-November and that was better (but it was also better imo because I changed up the recipe a bit...also documented in this thread).

You should be fine. Go ahead and make it and keep expectations moderate lol. Next year you can start earlier and do what I did and tweak as you see fit after trying it this year. It is fun to let friends / family try it and get their feedback.

Unfortunately, I did not make any this year due to moving but I will 100% pick it back up in 2020...

I don't want to go in with lowered expectations, so I may just hold off until next year. If I mix it up today, it'll be 4 weeks to the day on New Year's Eve. I may have to make a run to the liquor store to get the needed supplies and give it a go for that.

First time making eggnog. I made a double recipe. Yielded 6 quart jars. My plan is to have some around the holidays and then save a couple jars to age a while longer.

i had a couple of small pours of my batch last night (made the 1st wk of Nov). two observations:

1. it will get you f'ed up in a hurry
2. you're basically drinking alcohol and heavy cream...so, less is more according to my GI system.

Just got into mine from October it's great and I can taste the Zacapa in a good way

That looks awesome. I made AB nog a month ago and wish I used higher proof bourbon.

I'm making this and gonna wait 2 weeks...then 3 months...then 1 year.

https://instagr.am/p/B6EeUR5pCqA

Aged Eggnog

12 yolks
2 cups granulated sugar
1 liter bourbon
4 cups whole milk
1 cup heavy cream
3/4 cup Cognac or brandy
1/2 cup Myers's dark rum
pinch of kosher salt

Combine the yolks and sugar in a large bowl and whisk until well blended and creamy.
Add the remaining ingredients and stir to combine.

Transfer the mixture to a 1-gallon glass jar and tightly seal the lid. Place in the refrigerator for at least 2 weeks.

Oryx said:

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Have you tried Alton Brown's fennel Cordial yet? It's really good as a standalone or a mixer. I couldn't find any cardamom seeds and star anise though, so I just had to replace them with a stick of cinnamon and a twig of rosemary to add some more flavor.

https://instagr.am/p/B2H1B0DFmsR

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World Market has both star anise and cardamom pods.

https://www.manusmenu.com/creamy-nutella-liqueur

I usually make a batch of this around this time of year.

I did the Alton Brown's thing this year, around September. Made 3 Quarts. Tried some after a few weeks and thought it was really harsh. Had some this past weekend and it was fantastic. Was planning to take the third jar to my sister's house this week, but might have to accidentally forget it at home.

Made AB's eggnog recipe 2 weeks ago. Complete hit with the family. Might have to start a new Thanksgiving tradition of making Christmas eggnog!

Just made a batch 2 weeks ago.

**** you're right. Nothing like making some Nog when it's 100 degrees out.

Keeper of The Spirits said:

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Time to start making your nog!

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Thanks for the reminder! Gonna give it a go this year with a planned opening on Thanksgiving night.

What do you store it in? Made some smaller batches last year and split between a pitcher and some mason jars. If doing one large batch for aging, what are you putting it in?

These for the party batches, https://www.crateandbarrel.com/fido-5-liter-jar-with-clamp-lid/s495151

These for personal consumption or gifts https://www.target.com/p/bormioli-rocco-swing-bottle-34oz/-/A-15451688?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Kitchen%2BShopping_Local&adgroup=SC_Kitchen&LID=700000001170770pgs&network=g&device=m&location=9028315&ds_rl=1246978&ds_rl=1247068&ds_rl=1248099&gclid=CjwKCAjw97P5BRBQEiwAGflV6fj32zt7Rq5Rc0uOklt5ETWidvVFXepW6s5ToewoE98zwaoG3zq_8xoCdsMQAvD_BwE&gclsrc=aw.ds

I used Ball mason jars for this and checked them today. I noticed they aren't sealed; the lid isn't perfectly smooth in the center and still "snaps" for lack of a better term. The lid is held by the ring and it is secured, so do y'all think this is okay? Do they have to be perfectly sealed? I still have time to get another batch made up in time for Christmas if y'all think these are ruined.

Sorry if this is a stupid question, I've never made this before and have no experience canning.

I'll defer to other posters, but for eggnog you aren't canning them, no? You're just using them as jars. In order to actually can something you'd be putting the sealed jar in boiling water and going through the process to get that seal.

With this, I just thought the amount of booze was keeping bacteria at bay?

Different drink completely, but always a big hit, especially in South Texas where Christmas can be in the mid 80's temp wise. Very pretty, when you garnish with mint leaves and pomegranate seeds-looks like a sprig of holly.

White Christmas Mojitos
For 1 drink:
juice of a lime
8 mint leaves
1 tablespoon white sugar
2 tablespoons white rum
1 tablespoon coconut rum (sometimes just use more white rum)
1/4 cup coconut milk
soda/sparkling water
pomegranate seeds

Muddle leaves, lime juice and sugar in a glass; fill glass halfway with ice. In a blender combine rum and coconut milk until smooth; pour over ice and stir. Top with soda/sparkling water and garnish with mint and pomegranate seeds

I have made this the past two years and the ladies all love it.

Jingle juice:

https://www.delish.com/cooking/recipe-ideas/recipes/a56844/jingle-juice-recipe/

htxag09 said:

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I'll defer to other posters, but for eggnog you aren't canning them, no? You're just using them as jars. In order to actually can something you'd be putting the sealed jar in boiling water and going through the process to get that seal.

With this, I just thought the amount of booze was keeping bacteria at bay?

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That is my understanding as well, but I thought I'd ask the experts.

No need to "can". Booze is killing all the bacteria. Anything that holds liquid is an acceptable storage vessel for Nog.

jah003 said:

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No need to "can". Booze is killing all the bacteria. Anything that holds liquid is an acceptable storage vessel for Nog.

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Thanks! Think I'm going to pick up some of those bottles from Target for next year, provided the recipe is declared a success.

Lola68 said:

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Different drink completely, but always a big hit, especially in South Texas where Christmas can be in the mid 80's temp wise. Very pretty, when you garnish with mint leaves and pomegranate seeds-looks like a sprig of holly.

White Christmas Mojitos
For 1 drink:
juice of a lime
8 mint leaves
1 tablespoon white sugar
2 tablespoons white rum
1 tablespoon coconut rum (sometimes just use more white rum)
1/4 cup coconut milk
soda/sparkling water
pomegranate seeds

Muddle leaves, lime juice and sugar in a glass; fill glass halfway with ice. In a blender combine rum and coconut milk until smooth; pour over ice and stir. Top with soda/sparkling water and garnish with mint and pomegranate seeds

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I love mojitos, so I think we need to try this one out. Sounds great.

jah003 said:

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Make the Alton Brown Nog and thank me later...
https://altonbrown.com/eggnog-recipe/
Even better if you age it. Had a year old batch the other day that was phenomenal.

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So is the alcohol listed in this correct. Only 1.25 fl oz of each for 2.5 fl oz total. How is that enough for that much liquid? Seems like it wouldn't be enough alcohol to kill anything.

ValleyRatAg said:

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jah003 said:

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Make the Alton Brown Nog and thank me later...
https://altonbrown.com/eggnog-recipe/
Even better if you age it. Had a year old batch the other day that was phenomenal.

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So is the alcohol listed in this correct. Only 1.25 fl oz of each for 2.5 fl oz total. How is that enough for that much liquid? Seems like it wouldn't be enough alcohol to kill anything.

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Decent article here
https://news.ncsu.edu/2014/12/eggnog-food-safety/
Honestly I think it's less about the fact that alcohol may be killing the salmonella and more the fact that there is a minuscule chance of salmonella getting in at all. Based on the article the refrigeration helps a great deal as well. If you leave your Nog on the counter for a year, you're going to have a bad time. There doesn't seem to be any set number for alcohol percentage needed to kill bacteria though.