Drinking and detecting: good or bad? Opinions?

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Ever seen of of those "beer sleeves" that they use in golf bags? They hold six beers, and keep them plenty cold. I figured out how to attach one to my AT Pro. Problem is, by the time I'm through detecting, I'm using my AT Pro as a crutch to get home. It's kinda hard on the machine, so I don't recommend it.
 

I always do better fishing when I drink beer, or maybe it just seems. Does the same apply to detecting?

Okay, ya got a snootfull and start 'tecting. Beep beep beep...

You bend down and pick up a quarter and put it in your pocket. The quarter falls out through a hole in your pocket and hits the ground. A couple more sips, beep beep beep... ya pick up a quarter.

Into the pocket. It falls, you drink, walk in a circle, find another quarter... When you wake up the next morning you remember picking up about $50 worth of quarters and putting them in your pocket.


Shaking loose of the hangover a little you wonder about what a great night you must have had because you spend all the quarters and you're broke again.

Stumbling away you discover a quarter on the ground next to an empty bottle of gin...



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I wont drink detecting...too hot, want to stay focused, etc.. but when the hunt is over, a 6 pack, staring at my meager finds, that's the best time to enjoy.
 

Beer is fine for fishing, but when detecting only hard liquor will do! I just love waking up after a late booze induced hunt, to realize my prize 14k ring is actually plated. ;)
Be safe in all you do...
Peace
 

The only time drinking and detecting are a bad combination is when you type something on this forum when you are half drunk. The next day, when sober, you realize what a stupid comment you made.
Yeah, I'm guilty of that!
 

I stopped drinkin and found sum real good stuff but started again and aint found shite :dontknow:
 

The more beers you drink,the more pull tabs you find...huh?
 

Not to be a party-pooper, but I'm at my best unimpaired... So- to each his own... Party on Dudes!
 

I found that smoking while detecting has a better outcome

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Here in Honduras most locally-made booze is lumped into one group called "aguardientes". The only commercially successful one is "Yuscarán", a vile clear firewater made from sugar cane in (where else) the little town of Yuscarán. By law they can only sell the version diluted down to 100-proof or less in the markets, but you can find the "good stuff" in some liquor stores. You could literally run an alcohol lamp or blowtorch with this stuff! It's the drink of choice for true BORRACHOS! View attachment 959026

I guess you would call that "Rum" by it being made from sugar cane?

Here in the East Tennessee many drinks go by names you may not hear about anywhere else.. so if you ask for "Apple Pie" it may come in a Mason jar!

So.. Rum is made from sugar cane... if liquor is made from sorghum cane, what would you call it?
 

I guess you would call that "Rum" by it being made from sugar cane? Here in the East Tennessee many drinks go by names you may not hear about anywhere else.. so if you ask for "Apple Pie" it may come in a Mason jar! So.. Rum is made from sugar cane... if liquor is made from sorghum cane, what would you call it?

I don't know if it would be called anything different if made from sorghum. Just a different species of molasses. But I think the difference between Yuscarán and rum is that rum is normally aged in wooden casks, sometimes for many years, somewhat like good whiskey. I think "aguardiente" is a semi-polite word for any booze that could legitimately be called rot-gut! The difference between Yuscarán and 18-year-old Nicaraguan rum is probably about the same as the difference between an excellent aged whiskey and "corn squeezin's".
 

I don't know if it would be called anything different if made from sorghum. Just a different species of molasses. But I think the difference between Yuscarán and rum is that rum is normally aged in wooden casks, sometimes for many years, somewhat like good whiskey. I think "aguardiente" is a semi-polite word for any booze that could legitimately be called rot-gut! The difference between Yuscarán and 18-year-old Nicaraguan rum is probably about the same as the difference between an excellent aged whiskey and "corn squeezin's".

Rum distinguishes itself from other spirits by the plant from which it is made. In the US, rum is defined as a spirit distilled from the fermented juice of sugar cane, sugar cane syrup, sugar cane molasses or other sugar cane byproducts at less than 95% abv and bottled at at least 40% alcohol by volume.

But.. Sorghum isn't sugar cane.. neither is it molasses.
 

I worry enough about getting the cops called on me for just being strange enough to metal detecting and having to leave. Imagine being arrested for public intox. It sounds fun though.
 

Rum distinguishes itself from other spirits by the plant from which it is made. In the US, rum is defined as a spirit distilled from the fermented juice of sugar cane, sugar cane syrup, sugar cane molasses or other sugar cane byproducts at less than 95% abv and bottled at at least 40% alcohol by volume. But.. Sorghum isn't sugar cane.. neither is it molasses.

Ok. No argument from me. I suppose "molasses" has different regional meanings, but you are correct in that it technically is not. Back to the original question, I have no idea if it would be called rum, but here it would most certainly be called "aguardiente", unless aged and bottled as a legitimate liquor.
 

Not for me! I'd be too sick to stand up....

Here in America we now smoke the medical herb. Not only will you be able to stand up, but you will also be able to laugh and eat Doritos while detecting your way to better health!
 

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Here in America we now smoke the medical herb. Not only will you be able to stand up, but you will also be able to laugh and eat Doritos while detecting your way to better health!

That may also increase your "finds" time!8-):laughing7:
 

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