Homebrewed Beverage Buzz vs. Commercial Beverage Buzz

Discussion in 'General Wine Making Forum' started by Sasquatch, Sep 19, 2019.

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  1. Sep 19, 2019 #1

    Sasquatch

    Sasquatch

    Sasquatch

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    So, after brewing different meads for a few years now, I've noticed something different about home brewed alcohol vs. commercially purchased alcohol.

    Specifically, it seems to me that home brewed alcohol seems to give me--for lack of a better description--a "cleaner" buzz. It comes on slower, but when it really hits I feel intoxicated but not drunk if you can imagine the difference. That's a pretty subjective description for sure, but that's the most accurate I can think of. It's sort of like the difference between a Scotch buzz and a vodka buzz.

    I can take a mead that my measurements tell me is 13% abv, and compared to a commercially-produced beverage at the same abv I feel equally tipsy but more clear-headed and end up with much less of a hangover in the morning.

    For example, tonight I've been drinking a fantastic cyser I bottled this time last year. I've got the slight numbness on the tongue and lips you'd expect from a good home-brew, but none of the "dirty" feeling and brain-fog that comes with a bottle of anything from any store.

    Does anybody have any thoughts on the cause of this?
     
  2. Sep 23, 2019 #2

    beano

    beano

    beano

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    I dont mean to sound harsh but it sounds as if over indulgence may play a factor.
     
  3. Sep 23, 2019 #3

    DriftlessDoc

    DriftlessDoc

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    How would this play a role at all? He has not quantitatively said anything about his consumption, rather that home brewed seems to effect him differently than commercial beverages. It takes just a glass of wine for myself to feel its effects.

    To the OP, perhaps it has something to do with preservatives in the commercial wines?
     
  4. Sep 23, 2019 #4

    BernardSmith

    BernardSmith

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    It could be that the commercial wineries are adding more sulfites than you do and you may be sensitive to them. Could be that commercial meads you buy tend to have more congeners in them than the kinds of mead you typically make - and you are sensitive to those congeners or it could be that your measurement of ABV is way higher than the data suggest and that your 13% ABV is really much closer to 9 or 10 % and what the commercial wineries call 13 % is 13%...and it could be that when you drink your own mead you are far more generous than when you drink a mead that you purchased from a store... Or it could be a mixture of all these things...
     

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