I do, brew wine out of maple syrup I make and apple cider I press, buckets get infected and become vinegar, mother of vinegar eats alcohol below 5 pc concentration.
I throw cut up veggies in there, peppercorns and spices, lots of spicy peppers as I am a fiend. Radishes take longer to soak through than zuchinis and cabbages and the like but go great with them.
It is good, but not like you might imagine, there are a wide range of flavours that can result from it. I haven’t noticed any hangovers outside of the turbo yeast but that’s not made for wine, but I’ve used it when in a hurry, that is like the 48 hour stuff. That produces off target substances that cause hangovers more.
But it’s good, very interesting complex tastes result from it. The colonists traditionally used their off tasting syrup for it, the french made mapleesqueue or something like that, a maple liqueur, where they added syrup to the finished product to back sweeten.
hector@lemmy.today 10 hours ago
I do, brew wine out of maple syrup I make and apple cider I press, buckets get infected and become vinegar, mother of vinegar eats alcohol below 5 pc concentration.
I throw cut up veggies in there, peppercorns and spices, lots of spicy peppers as I am a fiend. Radishes take longer to soak through than zuchinis and cabbages and the like but go great with them.
khannie@lemmy.world 9 hours ago
Nom nom nom nom nom nom nom.
khannie@lemmy.world 9 hours ago
Separate question… How’s the maple syrup wine? I used to home brew but haven’t had the time in a while.
And how are the hangovers from it? It sounds delicious tbh but I can already hear my brain screaming.
hector@lemmy.today 9 hours ago
It is good, but not like you might imagine, there are a wide range of flavours that can result from it. I haven’t noticed any hangovers outside of the turbo yeast but that’s not made for wine, but I’ve used it when in a hurry, that is like the 48 hour stuff. That produces off target substances that cause hangovers more.
But it’s good, very interesting complex tastes result from it. The colonists traditionally used their off tasting syrup for it, the french made mapleesqueue or something like that, a maple liqueur, where they added syrup to the finished product to back sweeten.