Need alcoholic formula

Capt Quirk said:
Maybe that is why I'm thinking this isn't right. I'm not fermenting, just mixing predistilled alcohol with other ingredients.
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Ah, nevermind. I'm an idiot.

Weston said:
Horse makes mead?
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Yeah, we've been doing it for several years. Between us and a friend of mine, we usually have 5-6 fermenters going at any given time. It's so easy, man. It's like making Kool-Aid, but far more satisfying. :beer:
 
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Making mead can be pricey. I remember how much my friend spent on the ingredients for the stuff he made for our wedding. The crocks and whatnot are just a one time shot, and can be reused.

As far as my question, is the previous method of figuring the alcohol content correct?
 
Oh, I've been drinking quite happily, thank you! I'm supposed to let it sit for a week or so to mature. It's usually gone before the week is up though. I took half of a half pint to a friend's for his wife to sample. She sampled it all down in no time. And I think this batch is even better, but I might have skimped too much on the rum.
 
I used half a pint on the last batch, but almost doubled the ingredients this time, and used 16 ounces of rum. I should have used the whole pint, eh? Either way, it is downright tasty, and tasty the last time too.
 
I like it nice and strong tasting, so I'd throw it all in there. You can always add a little more coffee if you go too far, right?
 
You would think so. The last batch had one pot of strong coffee, wasn't strong enough coffee wise, but had just enough rum. Very smooth and sippable, but nothing to make you think coffee. This time I simmered down two 12 cup pots of strong coffee this time, added the sugar and sipped, added more brown sugar and sipped, added vanilla and sipped. When I had achieved the right taste, I let it cool down and started with two cups of rum... and sipped... sipped some more... and it seemed to taste a bit strong so I stopped. My original thought was to throw in the whole bottle- minus a shot or three.
 
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