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11-16-2012, 02:46 PM
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#11
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Location: Albuquerque, NM
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Quote:
Originally Posted by JonM
Keep the temp under 137 F and the alcohol won't boil off.
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I'd second that. Besides, who wants a burnt mouth? Haha, I actually tried this with a bottle of angry orchard. Added clove and nutmeg, heated in the microwave for about a minute, then stirred with a cinnamon stick. Tasted great! I did degass it though before heating.
Isn't sake served warm? That's the only alcoholic beverage I can think of that's normally served warm.
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11-16-2012, 02:55 PM
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#12
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I'm no atheist scientist, but...
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good sake is traditionally served cold.
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Quote:
The man who intoxicates himself on bad whisky is sometimes moved to kill his wife and set his house on fire, but the victim of applejack is capable of blowing up a whole town with dynamite and of reciting original poetry to every surviving inhabitant.
– "A Wicked Beverage," New York Times, April 10, 1894
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"srsly, not intended to threadjack (big hairy)"
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11-16-2012, 11:21 PM
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#13
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Really? Didn't know that... I've always had it warm whenever I've had sake.
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11-16-2012, 11:25 PM
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#14
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Frau Administrator
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Mulled wine, spiced cider, hot buttered rum, etc- all great!
For the cider, I love to add an orange, lemon, cloves, cinnamon sticks, and gently bring up to warm. Let it sit and stay warm, and it's great!
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Broken Leg Brewery
Giving beer a leg to stand on since 2006
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11-17-2012, 02:03 AM
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#15
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Location: Milwaukee
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Quote:
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Originally Posted by CodyA
Really? Didn't know that... I've always had it warm whenever I've had sake.
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True. But a friend who worked at a sushi place said the stuff they serve warm is "the Miller Lite of sake." Then she brought me some amazing, cellar temp, cloudy cups of awesome sake. On the house. I like her.
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Sincerity is everything. If you can fake that, you've got it made.
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11-18-2012, 01:40 AM
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#16
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Location: Walnut Creek, CA
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My mom loves heating up the cider we give here - just a minute or two in the microwave and not spiced or anything. It is nice and warming on occasion. I started brewing last December/January, so the holidays were kind of over, but I am DEFINITELY going to try doing a hot mulled cider in the crockpot this season. Ditto what other people have said, just don't boil it, when it is warm enough it will just kind of steam on top (per my experience making mulled wine and my German Omi's punch).
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On Deck: Cider XV
Primary: Cider XIV (Apfelwein)
Secondary: none
Bottled: Cider XIII
Previously Enjoyed: Cider I, II, III, IV, V, VI, VII, VIII, IX, X, XI, XII
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11-18-2012, 03:45 AM
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#17
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I have to credit this thread with saving 40+ bottles of hard cider a friend of mine made. He left it with me when he moved away a few months ago, and it's totally undrinkable by itself--so dry and overspiced (cinnamon and cloves) that I was debating dumping it. Instead, I mixed it with some cranberry juice and fresh cider, heated and added some orange slices, and voila, a terrific holiday wassail punch. Thanks for the idea!
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11-19-2012, 12:35 AM
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#18
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Join Date: Sep 2012
Location: Albuquerque, NM
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Quote:
Originally Posted by jerrodm
I have to credit this thread with saving 40+ bottles of hard cider a friend of mine made. He left it with me when he moved away a few months ago, and it's totally undrinkable by itself--so dry and overspiced (cinnamon and cloves) that I was debating dumping it. Instead, I mixed it with some cranberry juice and fresh cider, heated and added some orange slices, and voila, a terrific holiday wassail punch. Thanks for the idea!
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Always happy to prevent alcohol abuse! 
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