Raw Alcoholic Beverages

[CitrusHigh]

Clearish, still slightly gold tinted I would say. And yes, big time bubbles, and seems like it was a little prickly on the tongue, but I don't remember clearly, this would have been over a year ago now.

The Highlarious part is that when I tried to ferment it prior to using it as a pourable sweetener, I couldn't get it to work. Then I gave up and forgot about it. Much later with a seperate batch it happened incidentally as I described it. But by that point I was no longer really interested in mead so I didn't make much of it except as an interesting peculiarity. I was using it to sweeten my raw egg smoothies for a while, but I didn't really like the alcohol flavor it added, so I quit and just drank it as an alcoholic beverage, then quit sweetening my coffee too, so had no more need to make it. I'm out of that honey, but as soon as I get another jar of it, I'll repeat the process and see what happens. It was so informal and haphazard, there was no measuring or intent beyond adding enough water to make an easily pourable sweetener that wouldn't dilute my coffee too much. Will report with photos and details...of course I say that all the time and don't follow up, so I'll just do it if it happens!

I edited this because it was worded unclearly

[DopeDivinity]

I think theres a pretty good deal of Unpasteurized Beers available, given that you don't mind that it is made from cooked grains. I don't!... or didn't.



I really enjoyed the above pack when I could drink. Now I'm Oversensitive, partly from overdrinking. I think something like that would be just fine for someone who is healthy... it made me feel Divine.

There is all sorts of HomeBrew Experimentation that could be done... with any Sugar you can get your hands on/ accept into your diet. I had a sip of some Homemade brew today made with Rapadura and GeshoSticks... I reacted negatively to it. I'm going to have to try resuming my brewing when I'm Healthy again. 

[PaleoPhil]

Phil, that is super weird, my honey can't help but ferment! If I add water, doesn't matter whether it's in the fridge or on the counter, it ferments. But I add a ton of water because I want the stuff to be really pourable for coffee, or more past tense because I don't use sweetener in my coffee anymore. Usually it would be a half pint glass mason jar. Would fill it about half way with water, then add a goodly amount of  honey. It would start fermenting almost immediately, with a whoosh every time I open the jar, and slowly and surely the smell of sweet alcohol would get stronger and stronger.

I followed your instructions, Thoth, but a couple months later the only thing that has happened was that some bubbles covered with mold formed on the surface. No noticeable alcohol. It worked much less well than using champagne yeast, which was only partly successful. Sorry I wasn't able to replicate your results. Sure would have made things simple.

[CitrusHigh]

Yeah I meant to give an update on my end too. Tried to do everything the same except that I rubber banded paper towel as a lid this time to see if it would work exposed to air, no good, got the same thing, mold, which did NOT happen last time at all when I had the air tight lid (not that the air tightness mattered since I was opening it daily).

Oh well, will try it again with a lid and record the exact proportions of stuff, see if I can reproduce it.