Meade, Fine Wines, and all historical things alcoholic - Page 2 - Historum

**Richard Stanbery** · April 2nd, 2011, 01:01 PM

Fermented mares milk? Wouldnt that just turn into butter, or cheese?

I didnt know one could make alcohol from milk? How extroardinary!

How exactly did they make this stuff? Did they add sugar to it? Or boil it with something else?

**vera** · April 2nd, 2011, 01:59 PM

Quote:

Originally Posted by Richard Stanbery

Fermented mares milk? Wouldnt that just turn into butter, or cheese?

I didnt know one could make alcohol from milk? How extroardinary!

How exactly did they make this stuff? Did they add sugar to it? Or boil it with something else?

The whole Caucasus region drink this stuff.

It is almost non-alcoholic, as far as I understand, as their children drink it, as well.

**Richard Stanbery** · April 2nd, 2011, 02:07 PM

I wish that I could try some.

I wonder what it tastes like?

oldenglishblog · April 2nd, 2011, 02:54 PM

Quote:

Originally Posted by Chookie

Fermented mares milk (kvass).

Kvass is made from dark bread. Decently popular drink in Russia, you can buy it from street vendors, kiosks, and in plastic bottles in the markets. Nothing special in my opinion, but to each his own.

randthomassantor · April 2nd, 2011, 03:50 PM

Mead was one of the first alcoholic drinks consumed by man. I know it was a favorite among the Norse, and drank all over the world. It inspired me to become a mead brewer, and I got to say Mead is very very delicious.

Gary · April 2nd, 2011, 04:58 PM

I must agree, very delicious I use to drink it a few years ago, but a little to sweet for my pallet now. I am more used to a good bottle of red wine now. A Chilean merlot for preference.

**Richard Stanbery** · April 2nd, 2011, 05:09 PM

Does the old style Meade from Beowulfs time have a foamy head like beer?

randthomassantor · April 2nd, 2011, 05:34 PM

Quote:

Originally Posted by Richard Stanbery

Does the old style Meade from Beowulfs time have a foamy head like beer?

Good question, i have no idea though. I feel like they probably had a normal dry mead because that is easiest to make. You add sugar to make a carbonated mead, which is more like champagne than wine.

**Belisarius** · April 3rd, 2011, 12:22 AM

Quote:

Originally Posted by vera

Kumys, I think, was the word.

In Russian, the Mongols call it Airag.

Airag - Fermented Mare's Milk - Mongolian Beverage

History Chick · April 3rd, 2011, 06:07 AM

I read that in the 17th century, everyday drinking wine was usually only about 2% alcohol, just enough to kill bacteria but not strong enough to easily get you drunk. I assume the same was true for earlier periods, since it often wasn't safe to drink water.

I often wondered how it was possible for people to drink so much wine in place of water and not be drunk all the time - I assumed the alcohol content would have to be low but until I read this little factoid, I didn't know it could be that low and still kill off germs. I assume other, stronger wines were also produced for more important occasions?