Gossie, why don't you tell us how you make each and then someone can tell you what you might be doing wrong.
YT's method for the mustard is how I've always known it - except for the alcohol part! Whenever mum made a roast beef dinner, dad always made up his own personal batch of extra strong mustard, starting with some powder and using vinegar. I really don't recall him ever mixing water into it though. Just malt vinegar. As a kid, it used to burn the roof of my mouth off!
The beauty of home made, you can make it as thick as you like but generally you are aiming for a firmish paste. Dad's used to stand to attention!