Maven (famous)@lemmy.zip to Programmer Humor@programming.dev · 15 hours agoA whole new worldlemmy.zipexternal-linkmessage-square99linkfedilinkarrow-up1788arrow-down14
arrow-up1784arrow-down1external-linkA whole new worldlemmy.zipMaven (famous)@lemmy.zip to Programmer Humor@programming.dev · 15 hours agomessage-square99linkfedilink
minus-squareNoneOfUrBusiness@fedia.iolinkfedilinkarrow-up4·13 hours agoFun mead fact: The word “mead” descends from the Proto-Indo-European word for honey.
minus-squarekindnesskills@literature.cafelinkfedilinkarrow-up2·12 hours agoI’d have to call it Sirop (sugared drink) or something… Maybe “sugar meadley” or “agave meadley”!
minus-squarechaogomu@lemmy.worldlinkfedilinkEnglisharrow-up3·12 hours agoAgave makes the basis for tequila, before distillation. But if it’s just sugar water and yeast, it will be a bit gross.
minus-squarekindnesskills@literature.cafelinkfedilinkarrow-up1·9 hours agoIn my foggy memory, mead tasted like very sweet beer, so I assumed some grain would be involved, but perhaps not. If the flavour comes only from honey (and the process), it’ll probably be a lot harder to imitate.
minus-squarechaogomu@lemmy.worldlinkfedilinkEnglisharrow-up1·6 hours agoRaw honey has a lot of flavor. And beer has barley and hops for flavor. Also the yeast contributes a lot. There are so many varieties of yeast. But the problem with pure sugar is that it’s one dimensional. The yeast go into overdrive and starts spitting out off flavors.
minus-squaremnemonicmonkeys@sh.itjust.workslinkfedilinkEnglisharrow-up1·9 hours agoI have friends who’ve made mead out of skittles
minus-squarezalgotext@sh.itjust.workslinkfedilinkarrow-up1·11 hours agoIsn’t sugar, water, and yeast basically the ingredients for hard seltzer? Add some flavoring after the fact and I feel like you’re having a pretty good time
Fun mead fact: The word “mead” descends from the Proto-Indo-European word for honey.
I’d have to call it Sirop (sugared drink) or something… Maybe “sugar meadley” or “agave meadley”!
Agave makes the basis for tequila, before distillation.
But if it’s just sugar water and yeast, it will be a bit gross.
In my foggy memory, mead tasted like very sweet beer, so I assumed some grain would be involved, but perhaps not.
If the flavour comes only from honey (and the process), it’ll probably be a lot harder to imitate.
Raw honey has a lot of flavor. And beer has barley and hops for flavor.
Also the yeast contributes a lot. There are so many varieties of yeast.
But the problem with pure sugar is that it’s one dimensional. The yeast go into overdrive and starts spitting out off flavors.
I have friends who’ve made mead out of skittles
Isn’t sugar, water, and yeast basically the ingredients for hard seltzer? Add some flavoring after the fact and I feel like you’re having a pretty good time