A Simple Recipe And A Holiday Wish

We would like to stop and take a moment to wish you the very best this holiday season. We sincerely hope that your Christmas is full of joy and excitement, and that the New Year brings you the brightest of days and provides you with all for which you strive.
In keeping with the holiday spirit I have listed below an eggnog recipe that I have used for many years. It has ‘Breakfast’ in its title, but have found that works equally well for lunch, dinner and bedtime cap.  I’d like to share it with you in hopes that it might bring a little warmth to your holiday season.
Holiday Breakfast Eggnog

  • 10 ounces of Apricot Brandy
  • 3 ounces of Triple Sec
  • 1 Quart of Eggnog
  • Mix together and sprinkle with Nutmeg

From Everyone At E. C. Kraus
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

0 thoughts on “A Simple Recipe And A Holiday Wish

  1. Gregory, there is no reason to add Campden tablets to simple sugar syrup. Even if it was left out exposed to air, it would take a very long time to grow some type of spoilage on its surface. If kept in a container, you have nothing to worry about at all.

  2. Tina, there are many reasons why a wine might have a bite at this point in the wine making process. Fortunately for you, most of them only require you to let the wine age. Aging will mellow a wine. The only thing you need to do now is make sure that all the CO2 gas from the fermentation has been removed or "degassed". This is one thing you can easily do now to eliminate this from being a reason for the bite. I might also suggest that you let the wine age in bulk for a while. Take a look at the following blog post:

    Bulk Storing Wine In A Carboy

  3. Considering that ALL of the freedoms we enjoy as Americans were paid for by the sacrifices of our veterans, it would be nice for you to recognize them on the day set aside to do so (November 11). Thanks.