FERMENTATION OF LIQUIDS

The ingestion of fermented liquids is an ageless tradition to mankind. Experts believe that back when humans were nomadic hunter gatherers, the stomachs of animals were removed and used as a makeshift bag to transport water. They say that it is inevitable that these hunter gatherers eventually discovered honey during their journeys, a unique substance rich in nutrients and sugar. Being the gatherers that they were, it is suggested that they would also carry honey in an animal stomach bag, possibly mixing it with water to increase the quantity. If the bag was left alone for some reason, over time this mixed solution would undergo a process called fermentation. This would take place when the natural yeasts in the solution, found everywhere on earth, slowly multiply while eating the sugar of the honey. The yeast basically feed on the sugar, burp out carbon dioxide and poop out ethyl alcohol. Producing an alcoholic beverage. When the solution was ingested, early humans then discovered intoxication through alcohol. There is no concrete evidence of this stomach bag intoxicant, but it is regarded as possibly the first alcoholic beverage know to man. Today this drink is called Mead, which is nothing more than honey, water, yeast, and time.

Later on humanity discovered that fruits, vegetables, and even some leafs can be fermented to produce these wonderful intoxicating effects. With a little supplies from your local brew store, your favorite fruit, and a little time, you too can experience a natural and unique beverage that came from your hands, and not a cooler at the local party store.

Pictures: Top right; fall 2008 hard ciders (left has raisins added, middle has no additives just cider, right has dark brown sugar and honey added) Bottom Left; bottled cider drank summer of '09 (right jug in top pic), Bottom right; blueberry melomel (fruit wine which uses honey as primary sugar) will be ready summer 2010.