Meade, Fine Wines, and all historical things alcoholic - Page 3 - Historum

**Richard Stanbery** · April 3rd, 2011, 10:38 AM

Probably the low alcohol content was a result of natural fermentation, without yeast or sugar added.

I dont think that sugar was readily available in the era of Greece and Rome thru the 17th century, and so, yes I agree with you that the alcohol content would have been low. Just enough to keep it from getting nasty.

And that is a fine between vinegar and wine.

**vera** · April 4th, 2011, 05:29 AM

Quote:

Originally Posted by oldenglishblog

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.

Erm, kvass is malt. It is what "dark bread", meaning rye bread in Russia, is made WITH. Otherwise - correct. Non alcoholic and very good for health, children can drink.

**vera** · April 4th, 2011, 05:31 AM

Quote:

Originally Posted by Belisarius

In Russian, the Mongols call it Airag.

Airag - Fermented Mare's Milk - Mongolian Beverage

That's right, in Russian, or Caucasus languages. Just not kvass, but kumys.

flaxman · April 4th, 2011, 05:51 AM

Here is a piece I googled about the 18thy Century gin craze with a poignant cartoon drawn by that great 18th Century chronicler Hogarth.

The Gin Craze: Drink, Crime & Women in 18th Century London » Cultural Shifts