07-10-2019, 10:41 AM | #41 | |
Join Date: Sep 2018
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Re: Post apocalypse alcohol
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The bigger issue in my mind for Mead is sugar. After the end Sugar Cane and Sugar beats still grow, Corn would be plentiful but the tools to turn those crops into sugar or sweetener would be difficult to preserve. Sugar wouldn't be coming from anywhere any time soon. So anyone who wants a little glaze on their cake or something to sweeten their tea would reach for honey. I imagine the demand would be pretty high. |
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07-10-2019, 05:46 PM | #42 |
Join Date: May 2005
Location: Oz
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Re: Post apocalypse alcohol
Maple syrup. With North America cooling off sugar maple will spread south.
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07-10-2019, 10:41 PM | #43 |
Experimental Subject
Join Date: Jan 2005
Location: saarbrücken, germany
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Re: Post apocalypse alcohol
It‘s a pity maple syrup mead would be prohibitively expensive to make.
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07-10-2019, 10:52 PM | #44 |
Join Date: May 2005
Location: Oz
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Re: Post apocalypse alcohol
I've drunk some very expensive wine and whisky.
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07-11-2019, 02:41 AM | #45 | |
Join Date: May 2010
Location: Alsea, OR
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Re: Post apocalypse alcohol
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Either can be fermented easily enough by not boiling down completely to syrup. A quick search finds this... https://www.americanforests.org/maga...-food-forests/ Maple, Birch, Walnut, Butternut, and Sycamore all supposedly can make decent syrups. If you can make syrup, you can thin syrup, and add yeast to ferment it. I have tasted a maple & honey mead before. Tasty, as the maple brings vanillin and other flavors. Maple syrup makes a decent second sugar for meads. Likewise, a bunch of different leaves can be crushed and boiled or crushed and soaked to extract the sugars and tannins... we generally call this tea... Basically, adding hot water allows extracting the flavors and sugars... longer it's warm and wet, the more that's leached out. (Think Sun Tea... naturally sweeter than hot brewed... but it takes hours instead of minutes.) Berries are easily crushed for juices, and grapes are a berry... not all are edible, but the inedible ones can be harvested for fuel-alcohols. There are a number of fungi which are able to break down starches for yeast to consume; the best known is Koji (which works on rice), and sake is essentially fermented twice - once for the koji, then yeast is added to turn the released sugars to alcohols and CO2. |
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07-11-2019, 10:10 AM | #46 | |
Join Date: Jun 2006
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Re: Post apocalypse alcohol
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07-11-2019, 10:27 AM | #47 |
Join Date: Nov 2004
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Re: Post apocalypse alcohol
Getting sugar from cane or beets is a trivially simple process, although in the case of cane you'll want a mill of some sort with a better power source than your own muscle. An ox is traditional, but there's no reason a water or wind mill couldn't be built to do the job. Getting white sugar is anothet matter, but raw sugar is a fine sweetener on its own and cane syrup can be rapidly made into rum.
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