(Title comes from a mispronunciation of 'alcohol' we had at university, and it came to be known as 'Alcomafrol, the F stands for Fun'. XD)
More of a couple of specific research queries than anything else. I might have asked this on WikiQuestions, but with such tomes of knowledge on here I thought I might have better luck here. I can't really glean the answers from researching on the web, I think some either might be blasphemous to alcohol aficionados, or I've jumped the gun and missed the basics... Basically I'm planning in quite some detail the produce of a farm (specifically one from Mistledale, in Faerûn, a D&D setting) and I've become a little baffled by the production methods of various alcohols...
Basically, what makes wine a wine and what makes beer/ale beer/ale? Is it that the latter has starch in its making?
What about things like cider or mead, could one fundamentally (and ducking bricks) call them apple-wine and honey-wine or is there something different that goes into them? In this vein can you make a wine of anything vaguely planty and edible?
And slightly unrelated; what are liqueurs? They can't be just flavoured vodka, right? I have some creme de menthe which seems way too thick for the water-like vodka...
From me, rather
More of a couple of specific research queries than anything else. I might have asked this on WikiQuestions, but with such tomes of knowledge on here I thought I might have better luck here. I can't really glean the answers from researching on the web, I think some either might be blasphemous to alcohol aficionados, or I've jumped the gun and missed the basics... Basically I'm planning in quite some detail the produce of a farm (specifically one from Mistledale, in Faerûn, a D&D setting) and I've become a little baffled by the production methods of various alcohols...
Basically, what makes wine a wine and what makes beer/ale beer/ale? Is it that the latter has starch in its making?
What about things like cider or mead, could one fundamentally (and ducking bricks) call them apple-wine and honey-wine or is there something different that goes into them? In this vein can you make a wine of anything vaguely planty and edible?
And slightly unrelated; what are liqueurs? They can't be just flavoured vodka, right? I have some creme de menthe which seems way too thick for the water-like vodka...
From me, rather
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