I'm not sure exactly what you mean by fermented, but I've been making what my friends call "sumo strong" egg nog for about 4 years now and it's one of my favorite summer activities! Here's the recipe I use: https://github.com/seaofclouds/sumostrong/blob/master/views/eggnog.md and I usually try to make it around July / August so it's had about 6 months to cure before I open it up. A good thing to remember is that when you first make this recipe, it tastes like alcohol and milk. Not a great thing. But the longer you let it cure, the smoother and creamier the whole thing gets. After about 6 months, it hardly tastes like alcohol at all (which could be a good or bad thing).
Sorry, just realized the link I posted in earlier had an extra space causing it to break, should be fixed now! I'd definitely suggest making it if you like bourbon or egg nog or fancy home-made holiday cocktails. It's one of my favorite party favors — people are usually extremely skeptical of drinking it when you tell them how you made it (you let uncooked eggs sit in a jar for A YEAR?), but end up loving it. Double points for wrapping a whole nutmeg in the top of the foil and grating it fresh in the cup.
I love the store bought stuff, haven't found a homemade recipe I like.... gonna have to waste some more booze and try again
Yeah, store bought has a good consistency that can be lacking in homemade. I'm thinking the complexity of fermented eggnog might counteract that problem.
I have to wait until my solar is hooked up and I buy a portable fridge for my housetruck before I start a batch. I didn't see that I need to refrigerate the stuff when I first read the recipe. Just another reason to want a fridge.
Dirt-lovin' tree hugger type, with a few vices....
The reason I like this idea is that you can make it in the summer when eggs and milk are coming in. I don't think we need refrigeration for this. From the blogs II've read, think a cool, steady, temp. They didn't have refrigeration when some of these recipes were written.
If making egg nog with booze, there is no fermentation. That's why its called "aged", not fermented. By three weeks the alcohol will have killed all microbes, good and bad. Hence, no need to use pasteurized eggs or dairy. This may be how the old timers kept it. However, most say to keep it refrigerated while aging it. The alcohol also breaks down fats and proteins making the final product smoother. I'm making a batch now with eggs from my hens and since my goats aren't producing right now, goat milk from neighbors. Looking to make about 5 gallons as gifts for the holidays.
"A nation that destroys its soils destroys itself." FDR
"We can't solve problems by using the same kind of thinking we used when we created them.” Einstein