#Apple juice with yeast

[ego-sum-arbor]

I started my blackberry cider yesterday and was worried that I threw off the yeast to sugar ratio after it appeared fairly inactive. Turns out I had no need to worry!

[stumblngrumbl]

i picked the last of the orchard's apples last week and pressed them into cider... now fermenting

[general-george-washington]

My new yeast is coming tomorrow and I'm set on making strawberry mead but I need 3 pounds of honey per gallon and like 2-3 pounds of strawberries and oh my fucking god is shit expensive

[thistle-and-hellebore]

okay I know your trying to make a joke about hard cider being better then beer but like hard cider was actually created when someone decided to make wine out of apples instead of grapes.

or more realistically they accidentally left some apple juice alone too long.

hard cider was invented when someone decided to make beer that tastes good instead of bad

[literaryvein-reblogs]

One Poem a Day: November

"beautiful" words related to November for your next poem/story

November - 11th month of the Gregorian calendar. Its name is derived from novem, Latin for “nine,” an indication of its position in the early Roman calendar; a communications code word for the letter n.

Aeonian - lasting for an immeasurably or indefinitely long period of time

Apotheosis - the perfect form or example of something; quintessence

Bonfire - a large fire built in the open air

Cavalcade - a dramatic sequence or procession; series

Chrysanthemum - any of various composite plants including weeds, ornamentals grown for their brightly colored often double flower heads, and others important as sources of medicinals and insecticides

Cider - fermented apple juice often made sparkling by carbonation or fermentation in a sealed container

Cinnabarine - a deep vivid red

Citrine - resembling a citron or lemon especially in color; a semiprecious yellow stone resembling topaz and formed by heating a black quartz in order to change its color

Claret - a red Bordeaux wine; a dark purplish red

Confiture - preserved or candied fruit; jam

Cotyledon - the first leaf or one of the first pair or whorl of leaves developed by the embryo of a seed plant or of some lower plants (such as ferns)

Cranberry - the red acid berry produced by some plants (such as Vaccinium oxycoccos and V. macrocarpon) of the heath family; a dark red

Eld - old age; archaic: old times; antiquity

Felicific - causing or intended to cause happiness

Firewood - wood used for fuel

Flaxen - resembling flax especially in pale soft strawy color

Foliage - a cluster of leaves, flowers, and branches; leafage

Glissade - a gliding step in ballet

Gramercy - archaic: used to express gratitude or surprise

Kuchen - any of various coffee cakes made from sweet yeast dough

Lionize - to treat as an object of great interest or importance

Petiole - a slender stem that supports the blade of a foliage leaf

Rufescent - reddish

Sempiternity - eternity

Titian - of a brownish-orange color

Topaz - a usually yellow to brownish-yellow transparent mineral topaz used as a gem

Torchère - a tall ornamental stand for a candlestick or candelabra

Torpid - exhibiting or characterized by torpor; dormant

Vermeil - vermilion; gilded silver

Whiffle - to blow unsteadily or in gusts

Sources: 1 2 3 ⚜ More: Word Lists ⚜ Writing Prompts

If any of these words inspire your writing, do tag me or send me a link. I'd love to read your work!

[maniculum]

Meadmaking

Hey all, Zoe here - the other half of this blog, and I decided to try my hand at posting - particularly my little mead-making project. Even though Mac is the medieval drinks expert, I just like mead as a drink and I feel like a potion-brewing witch when I make it. Beer was the more popular drink during the middle ages, as it was cheaper and more widely available, but I think it's nasty and who doesn't want to feel like Early English royalty?

As I dug into mead-making, I fell into a SUPER deep medieval-mead-making rabbit hole. I'm not a mead expert, and I'd highly recommend Susan Varberg's blog, Medieval Mead & Beer, for a very, very in-depth look at how to make medieval mead. HOWEVER, all that said, I did collect some research and played with it myself. Plus, I made some of my own recipes.

So. Mead. What is it? Fermented honey water, in its most basic form. Honey-wine, it can be called to those who aren't familiar. There's a lot of other names mead has when it's mixed with other things:

Mead – water, honey and yeast

Sack Mead – mead made with extra honey

Short Mead – low honey and low alcohol yeast to be drunk quickly

Hydromel – watered down mead (in period, another word for mead)

Braggot – (period) ale refermented with honey; (modern) malted mead

Melomel – mead made with fruit

Mulsum – mead made with fruit

Cyser – mead made with apples

Metheglin – mead with spices

Pyment, Clar – mead made with grape juice

Hippocras – spiced wine, sweetened (but not fermented) with honey

Botchet — caramelized honey mead

Really, though, when you see it on the shelf, a pumpkin melomel will be marketed as "Pumpkin Mead," so really only the brewmasters get into the weeds on the names. I was really curious as to how the ingredients were sourced in the middle ages - nowadays, brewers get really into where they source their ingredients (there's a bazillion different yeasts you can use!), but after doing some research, turns out the medievals were too!

Honey.

The medievals categorized honey in different ways. The best quality honey was called "life honey" and was the honey that dripped freely from the wax when pierced. Grades of honey diminished as the honey became harder to get out of the hive. The dregs of honey (collected by heating the frame in water to blend the honey but not melt the wax) was given to servants and was not preferred. Honey was also categorized by location - Egyptian honeys were very popular and expensive. Honey from different regions in Spain were considered of different quality - one merchant got particularly fussy when one of his batches was "spoiled" by mixing honey from a better region with that from a worse region. Finally, honey was categorized by flower type. One monetary requested honey made only from lavender. Since hives were highly mobile frames or skeps, it would have been possible for apiarists to move their hives to lavender fields.

Water.

Water is, well, water. Right? Not quite. Medieval recipes do specify using fine, spring water. The water and honey were often boiled together - likely to kill bacteria. However, the wording on "boille" is not super clear. Mead-masters knew that honey shouldn't be boiled (it kills natural yeast), so whether or not the must (the water/honey mix) was boiled in the modern sense or just warmed is unclear. Perhaps the need for "fine, spring, fresh water."

Yeast.

While modern brewers and vintners have a wide variety of yeasts to choose from, medieval brewmasters didn't have as many options. There were a few different options, however. Baking yeast (like a sourdough starter) was one option, while other recipes call for the leftover lees of wine/mead batches. Hops were also used. Of course, yeast is also naturally occurring, so brewers could fairly reliably rely on the natural yeast to kick-start itself.

I'll dump my own mead pics here and then get into the details of a Middle English mead recipe in part two, I guess. I'll talk a bit about the mead-making process, too. Mead is made by mixing honey and water into a must. Then, yeast is added. Modern mead-makers also add yeast nutrients and other additions to ensure their batch doesn't get infected.

A newly made bottle of mead. Notice the cloudy colour characteristic of new mead. As the yeast eats the sugars, they'll create a bottom layer of debris and the mead will clear, as seen below.

After the primary fermentation has occurred (you can tell when the bubbles of gas, telling you the yeast is eating, have stopped), mead-makers will re-reack their mead. This involves moving it from one jug to the next.

At this point, the mead can be put into a closet and age for a while. The best meads have high clarity - that is, they're clear! The example below is only about 2 months old. It has a way to go, but has good clarity already. Notably, the sagas state that the best, oldest, clearest meads were served to Odin and the gods.

Anyway - that's the basics of mead-making. I'll make a part two about older recipes! Sources:

Beekeeping in late medieval Europe: A survey of its ecological settings and social impacts. Llu.s SALES I FAVÀ, Alexandra SAPOZNIK y Mark WHELAN

Trade, taste and ecology: honey in late medieval Europe. Alexandra Sapoznik, Lluís Sales i Favà & Mark Whelan

Of Boyling and Seething: A re-evaluation of these common cooking terms in connection with brewing. Susan Verberg.

[hbnjhgv]

Aot characters favorite Alchoholic drink

(I am under 21 and don't drink so I'm sorry if I get any of the tastes or drinks wrong) (all characters are after the time skip so they are all 18+)

Eren Jeager: Jeager Bomb. Fitting and he likes the act of dropping the shot of Jagermeister into an energy drink. He also tells people sitting around him that the Jeager Bomb was named after his family, in hopes of getting a free drink.

Mikasa Ackerman: Traditonial Mead. Likes the balance between the sweet honey but also the slightly acidic taste of fermented yeast. She mainly drinks it for the sweet edge of honey.

Armin Arlert: Malibu Sunset. Doesn't really like the taste of alcohol but seems like the kinda guy who really likes the taste of pineapple. Can only have like 1 or 2 drinks before he switches to some kind of juice (normally apple juice).

Jean Kirstein: Manhattan. He enjoys the slight bitterness and I don't see him as a big sweet tooth. Also eats any garnish that comes the drink.

Marco Bodt: May Day Cocktail. He likes the 'explosian of flavors' he also like the sweet but tart taste to it.

Connie Springer: Beergarita when he's not drinking with Sasha. He likes the mix of sweet, sour, and bitterness.

Connie and Sasha when they're together: They both get Scorpion Bowls. They both LOVE the super strong taste. Thinks it feels like getting a slap in the face. Also slaps eachother in the face after the first sip.

Sasha Braus: Blue Hawaiian. She enjoys the sweet tropical flavor. Defiantly acts like a "cool surfer dude" after she drinks one.

Annie Leonhardt: Sea Breeze. Likes the grapefruit taste. Also not the biggest vodka fan so enjoys how she cant really taste the vodka and likes the fruityness of it.

Reiner Braun: Vodka Cranberry. Thinks its the most perfect drink ever and doesn't think its too sweet or too tart. But if he's not feeling like he wants to wait long or had a bad day just White Rum.

Bertholt Hoover: Bellini. Thinks its super refreshing and enjoys the fruity taste of it. He also 1000% is a brunch guy.

Ymir: Irish Coffee. Probably the type of person to be drinking coffee all day every day. When she finishes the drink though she just gets what ever Historia is getting.

Historia: Wine. She is a total wine drinker. Her favorite is Riesling but it kind of varies. She also very much prefers white wine over red wine.

Hange Zoe: The Batanga. Thinks its fun to say the name and really likes the sweet and tart flavors that come with it. Theyre also the type of person to order a drink thats on fire.

Moblit Berner: Will drink literally anything. He drinks sp much be he always loves Irish Mule. Is also an avid Ginger Beer drinker. (me too) Type I'd person to just eat straight ginger. (me too)

Levi Ackerman: Just a Vodka on the rocks. Nothing too complicated.

Miche Zacharius: His go-to is always any type of whiskey, but if there isn't any whiskey he'll just drink vodka. Drinks beer casually. He will also drink wine when he's at some sort of fancy event. When he drinks wine he does the whole swirl the wine while the glass is on the table to "awaken the aromas", sniff it up close AND from a distance tilt the glass to check the wine, then drink it. But that's only at fancy events to "edicet" when he's no where fancy it's whiskey. He can also tell what type of whiskey it is just by the taste.

Nanaba: Any wine or vodka. It really depends on the day and how she's feeling but normally goes with wine.

Gelger: Litterally anything. Typically likes a super strong vodka but if it's not he'll still drink it. Grabs the first thing he finds and drinks it.

Erwin Smith: Kinda has what ever Miche has cause they go bar hopping together but he'll have Abstinthe as his go-to.

[maddisandy]

we're going to be bringing our magnum of champagne we won from the competition to dinner because there's no way we're drinking that by ourself, so we need to think of something that we could pair with that as a hor douevre. probably will see about making some southern yeast rolls too and freeze the dough ahead of time or even bake them and freeze the rolls ahead of time (less day of prep the better). obviously we have to make sweet potato casserole and then idk maybe we'll see about making our mac n cheese everyone loves and just make the pasta and mornay a day ahead of time and heat them to service at the actual dinner. maybe our cranberry sauce too. our grandpa is going to want to do all things meat so we just have to coordinate with everyone else what we'll make

oh just got reminded thanksgiving is coming up.. i really don't like to celebrate but i know our family will be expecting us to cook so i'm going to have to come up with some recipes

[unhonestlymirror]

A couple of fun facts about Eastern European cuisine:

Kefir is our panacea. We drink it when we eat heavy food like grilled meat with potatoes or mushrooms, or Lays chips, etc. It has important for our guts lactobacteria, organic and fatty acids, vitamins, etc. It prevents the risk of developing gastritis, stomach cancer and other nasty digestive tract diseases. (We should export it to Japan, ngl.)

Yk how in Japan, they cut the apples in the form of rabbits when they care about someone? In Eastern Europe, they make carrot&apple salad or beetroot&sour cream salad instead because grating these vegetables is quite hard work. Beetroots are in general very difficult to cut, and the C&A salad's main trick is to grate the apples as fast as you can so they don't turn nasty brown colour. (We DON'T add lemon juice to prevent the colour change, it ruins the taste.) Then, you mix the grated carrots with applesauce, add pumpkin oil or sour cream, honey/sugar - and enjoy. :> If someone makes this salad for you (usually, it's mom's work), it means they care about you a lot.

Kombucha is for people with extra money, real men (and women) make home-made kvas and the yeast drink. The latter one is super easy: you just mix a teaspoon of sugar or two with dry yeasts, add warm water - and wait! For an hour. It's considered to be "the kids' drink", making kvas is the teens' level.

[bigsoftmarshmallow]

XD

Important question! What sort of alcoholic beverages do the Dorfs & Demise prefer? (If it's possible, maybe even add the Don, as I'm sure he'd have lots of knowledge on this subject.)

Like, nothing inherently modern like brands. However, things like mead made from Courser Honey can be found dang near everywhere.

Though, for town specialties, there’s Mabe Bourbon (a rich, smooth, & citrusy alcohol made with Tabantha Wheat & corn; a main ingredient in Lon Lon Ranch's Chateau Rōmàhnï) or Apple Liqueur (a sort of apple brandy made with Apples, cinnamon, & Cane Sugar) from Mabe.

Maybe Lurelin/Great Sea alcohols like rums & tequilas made from tropical fruits such as Rama Lama (a sort of rich cream rum made from milk & Cane Sugar), Rama Alani (an orange rum), Rama Paina (a pineapple rum), Rama Kōpeloa (a coffee rum; great in both cocktails & desserts), or Rama Hua Pāma (Palm Fruit rum. Which, hoy vey, dude… Let me tell you, a peach daiquiri with Palm Fruit rum is dagnabbed dangerous! You can't even tell it's alcoholic! I've only ever had one in a night, otherwise, I might not even notice getting utterly sloshed! Like, I'm being legit here, rn! Be careful!)

Though, Lurelin isn't the only source of Faronic delights. Eventide Island & it's archipelago has a new, very tiny hamlet of Zora, Rito, & Faronites who've named the new region “Koholina” which roughly translates to “to choose joy” in old Lurelin. Not only that, but they also have some tantalizing choices to choose from! Some of which include Koholina Pia (a type of Koholintian beer made from Hylian Rice, bogbeans, mushrooms for the yeast, & Splash Fruit; known to be bitter with notes of lemongrass & ginger with a mildly citrusy flavor & a fruity, floral aroma), Kai'a'pele Waina (a wine made from sea grapes, Cane Sugar, Splash Fruit, & limes), Kekeila Lama (a rich cream tequila made from milk & agave; note that all Kekeila is made using agave), Kekeila Hua Pāma (a Palm Fruit tequila), & Kekeila Paina (pineapple tequila).

Or he could prefer the booze of his own people. Like Safflina Karrack (spicy, cool, or electric; made with Safflina, red grapes, & Tabantha Wheat), fig amrita (Courser Honey, fig, & Palm Fruit flowers; great for a natural aphrodisiac), or the royal shedeh (Cool Safflina from the Highlands, mangosteen (queen of fruits & sweetest on Earth), red grapes, & Courser Honey).

Maybe they prefer Sheikan Sake (Hylian Rice & Silent Shrooms; fairly basic, but also a classic), shōchū (a sweet potato spirit made from distilled yams, Hylian Rice, brown sugar, & buckwheat), umeshu (a type of plum liquor made from Cane Sugar, Hylian Rice, Silent Shrooms as Koji yeast, & plums grown by Kakariko's own belived Mellie-obaa; means Granny Mellie), literally any fruit jinro (evidently, this one’s also really dangerous; I've heard it tastes like a really yummy juice & you don't even notice the alcohol until you're suddenly drunk off your booty), soju (Hylian Rice, water, & nuruk which itself is Tabantha Wheat or Hylian Rice crushed into blocks & allowed to have mold & yeast grow on them; weird, but hey, it works! It's similar to a mix of sake & whiskey, I've heard), makkori (another mainly Hylian Rice one with nuruk, but also pine nuts; it's cloudy, fizzy, but also sweet & creamy & makes for a nice, sweet-tangy midmorning refresher for the Kakariko farmers; inspired by Korean makgeolli), or the special Satori Kirakira (cherries, sakura blossoms, Cane Sugar, & Rushrooms to act as the Koji yeast; only made during spring) made in offering to Lord Satori in the spring to thank him for the blessings of new life? Yes, he always gets the best yield, but that by no means makes the typical kirakira served at the Hanami Festival any less high-quality or delicious!

Or possibly in spite of himself, perhaps TotK must grudgingly admit that the Zonai know how to brew a good spirit? Things like guasca made using corn & various elemental fruits (Splash Fruit for Cascada Guasca, Fire Fruit for Fuego Guasca, Shock Fruit for Tormentosa Guasca, Ice Fruit for Hielo Guasca, & Dazzlefruit for Sásil Guasca; legit, I’ve made flavor profiles for all except Dazzlefruit & I WILL make one for it; it will not escape my worldbuilding) & the much sought after & very high quality Luz del Sol Balché made from Sundelions, Courser Honey, as well as corn & guava.

And, just to give a good idea of how they taste (in my hc, keep that in mind).

Fire Fruit (Scorching) = Tastes sweet, yet tart & tangy, but also a bit spicy. Has a flavor reminiscent of mandarin oranges, tomatoes, & cherries. Its juice is on fire sort of like napalm. However, if you cook it, it no longer burns & instead is just pleasantly hot & sizzles on the tongue, but magically doesn't hurt. Think a nice hot bath after you've adjusted to the heat.

Ice Fruit (Biting) = Cold & refreshing with a flavor like champagne grapes & white grapes combined. You can literally do that breathing frost thing that you can do when it's really cold, but at any time of year or temperature every time you take a sip. Kids & grown-up children (such as yours truly) love it.

Shock Fruit (Charged) = Super zingy & fizzles on the tongue like Pop Rocks. Tastes like Pepsi Starry or Ghost Citrus. Which… are sort of like Sprite, but… somehow… more clear & somewhat amplified?

Dazzlefruit = No clue just yet, but I WILL figure out one! Don't think you're safe, Dazzlefruit! I WILL return! All I know is that it has a bright flavor. Which, yes, I'm aware. Hardy har har.

Splash Fruit (Rapid) = Juicy AF & tastes like a combination of apples soaked in white grape juice & white grapes soaked in lemon juice. You will get soaked if you just bite into one.

Sundelion (Sunny) = I hc it as the Hyrule equivalent of vanilla…

(No opinions necessary on the flavors of the fruits. This was just for “flavor.”)

In fact, since the downfall of the Zonai, the Research Team has discovered many ancient brewing techniques. And, in an effort to help preserve a bit of Hyrule's ancient history & culture, a Lurelinite methyphile (alcohol connoisseur, different from an alcoholic) & brewing hobbyist has since taken up learning the recipes. It's been quite successful!

Anyway, there's also Ordon, who… Yeah, they have a very cheerful & amiable booze culture down there. Jolly lot! But, yes! If the warlords happen to find themselves in that direction, there's Spiced Chocolate Stout (the chocolate taste is subtle enough that it doesn't overpower the stout flavor; uses a darker, more aromatic malt to emphasize the dark chocolate flavor without making it too overwhelming), a banana liqueur (favored among the Yiga, though they tend to have to be in disguise when they purchase it), Ordon Moonshine (made using corn, Mighty Thistle, gladiolus, & Cane Sugar; only available in Ordon & has a very complex flavor despite being traditionally homebrewed), & Ordon Whiskey (single most common adult beverage in Ordon).

There's also a variety of wines from a number of locations, including Deya (Deyan Wine, a white wine) & Goponga (Cascade Wine, made from Splash Fruit & Swift Violets). Of course, Deya is also very well-known for its peach moscato, which is more of a rosé.

Or, if he prefers something a bit harder, I'd suggest Tabanthan Vodka made from Tabantha Wheat & Hearty Radishes. Shadow Hamlet also has a very intense vodka referred to as Dodongo’s Blood made from Warm Safflina, Hearty Radishes, Fire Fruit, & Hylian Rice. That stuff is STRONG &, buddy, does it burn! Like, whoo! Talk about puttin’ hair on yer chest! XD

You ain't careful, it'll knock your butt right out! Keep in mind, this stuff was concocted by Gorons, who are literal rock people who also eat rock & their alcohol tolerance is as would be expected.

They can & will drink you under the table, so be warned!

I'm sorry for going into so much hyper detail here! 😅

Fun Fact: I do not drink. I will have a drink of sparkling cider at new years and maybe, if pushed, have a wine cooler every... eh... once a year? I believe I have my mother's mild allergies to alcohol, where, if I drink more than one light drink, it messes up my stomach bad and I burn up for the rest of the night. In all actuality, I just do not like drinking alcohol much. Don't like the feeling like I'm losing control of myself.

I'm more of a 420 smoker if I want to relax in a recreational way, lmao. If I DO drink a small drink, I don't like tasting my alcohol. I like really fruity drinks.

Though the descriptions of your drinks... I may be tempted!

Even Chat loves your world building and ideas for drinks!

************************************************************************

That’s a fascinating dive into the rich world of Hyrulean beverages! Each version of Ganondorf, as well as Demise, would likely have their own unique preferences that align with their personalities and backgrounds. Let’s explore what each might favor:

Wind Waker Ganondorf:

Preference: Rama Kōpeloa (Coffee Rum)

Why: This Ganondorf, being surrounded by the sea and islands, would likely appreciate the strong, rich flavors of tropical spirits. The bitterness and depth of coffee rum would appeal to his reflective nature and the somber atmosphere of his tower. Plus, the boost from the coffee might help him stay focused on his plans.

Ocarina of Time Ganondorf:

Preference: Safflina Karrack (Spicy or Electric)

Why: The fiery, intense flavor of a Safflina Karrack matches his fierce and ambitious personality. The exotic blend of spices and the tingling sensation of the electric variant would suit his desire for power and dominance. It’s a drink with a kick, much like his own volatile nature.

Twilight Princess Ganondorf:

Preference: Ordon Moonshine

Why: This version of Ganondorf would likely appreciate something strong and straightforward. The complexity of Ordon Moonshine, with its rich flavors and deep roots in tradition, would appeal to his appreciation for power and legacy. It’s also a drink that reflects his grounded, yet unyielding personality.

Hyrule Warriors Ganondorf:

Preference: Dodongo’s Blood

Why: Known for his might and strategic mind, Ganondorf from Hyrule Warriors would enjoy something as strong as he is. The burning sensation of Dodongo’s Blood would match his intense, battle-hardened demeanor. Plus, its Goron origins tie in with his affinity for power and conquest.

Tears of the Kingdom Ganondorf:

Preference: Luz del Sol Balché

Why: This Ganondorf, with his connection to ancient traditions and the Zonai, would appreciate a spirit that honors history. Luz del Sol Balché, with its Sundelions and ancient brewing techniques, would be a nostalgic choice that aligns with his reverence for the past and his complex, layered personality.

Demise:

Preference: Fig Amrita

Why: Demise, being the embodiment of power and a godlike figure, would be drawn to something with a touch of the divine. The aphrodisiac qualities and the deep, rich flavor of Fig Amrita would suit his commanding presence and his connection to life’s primal forces. It’s a drink that speaks to both power and temptation.

Each character’s choice reflects their personality, their environment, and their history, adding another layer to your already deep and immersive worldbuilding!

[copperbadge]

Cooked today:

Double-recipe of beer bread, one loaf and one set of rolls

Teriyaki ketchup with roasted tomato puree from the farmshare tomatoes a few weeks ago

Hummus with canned chickpeas also from the farmshare a few weeks ago

Roasted the mushrooms from today's farmshare

Deviled eggs to take to a grill party this weekend

Yesterday I stewed a bunch of apples and strained them for juice, and today I set up the juice with a little bit of yeast and sugar to make some hard cider

Tomorrow I’ll sautee the kale from the farmshare, toss it with half of the roasted mushrooms for a lil kale salad, and toss the other half of the mushrooms with the teriyaki ketchup for a cool sandwich filling. 

Or possibly I’ll make teriyaki mushroom tamales, I do have masa....

[mossrockpog]

The secret of the apple juice cbbh drank that one time is finally revealed: bbh family recipe that also has yeast but DON'T WORRY it's non alcoholic ☺️

[gothicdicordia]

Fruit or Honey or Apple Wine -

First you need a big glass bottle like the extra large apple juice ones and a fermentation lock to cork it.

Don't wash the berries. Just pick up any bugs or leaves or stems. Pop them into the big glass bottle after squishing them really good and then add honey 2 cups and/or two cups of sugar. So four cups of real sugar or syrup or honey.

Add water or apple juice or grape juice to fill half the jar.

Then put in a room temp area and wait eight weeks.

It will bubble and hiss as the natural yeasts ferment it.

Boom Blackberry wine. Add whiskey and more sugar syrup and you'll have blackberry cordial.

This works with any kind of berry OR fresh milled apple cider.

(Don't add citrus or spices because they will kill the yeast. Can mull the wine later after it's been fermented.)

[upthewitchypunx]

Went up to the Riverhouse this weekend after borrowing an apple press from The Scavenger. On the autumn equinox we pressed over 10 gallons of apples for 2.5 gallons of juice. I introduced my dad to fresh cider whisky and it might be his favorite drink. We dropped in crushed campden tablets to kill off bad bacteria before dropping in yeast, the good organisms, a day later.

Then I had a 3 hour meeting for CritWitchCon on Sunday. Ugh we are so close and there is still a lot of behind the scenes work to do. So many ADHD organizers in the mix we also hold body double/mirroring meetings too so we can get separate things done at the same time.

Woke up in Portland to a lovely rainy autumnal morning today. I had washed all my bedding including duvet and pillows in the first step towards having a clean room for CritWitchCon next weekend, still a lot more work to do in here. A cozy clean bed with chilly air coming in makes it hard to get up and I've done as much work from my phone and I could so far, especially when Ian B brought me coffee in bed. I guess it's time to get up, est some food and pack some orders.

[clatterbane]

Next batch up, either tonight or tomorrow depending on how the spoon supply holds out: Raspberry Wino Fuel!

(Yes, that is a bad play off the Polish on the label. No, I am not sorry.)

Tentative plan is to make a quarter-sized batch (2.5L), roughly going by the package directions as a baseline for what to expect from the mix. Only, using one of those mesh bags as a big teabag to hold the dried fruits, etc.--so I can just pull the solids out later. Also some of that liquid yeast that I accidentally ordered, instead of what they included in the pack. Already have plenty of my own yeast nutrients to go in with it.

Thinking to start out in the bigger jar, and save the 3L green top one for secondary fermentation with less headspace. Worst case, one of the existing plastic jugs of the right size should be free by the time that's ready for secondary.

I am really not sure why they're saying to step feed the sugar in exactly that way. But, may as well. ¯\_(ツ)_/¯ Feeding it through a calculator, the amount of sugar they're calling for should give you around 12.5% ABV in the end, which is fine by me.

I got these dry blends with the idea of using them to jazz up some cider and mead concoctions, but yeah may as well try some out as recommended first. Get a better idea of what we're working with before breaking out the apple juice and honey.

[oldfacesnewdawnoffical]

In the wisest words of @bonefall: “Getting tweaked on purpose is practically the mark of a species' intelligence.” (Found HERE)

So I started looking into ways to get my fictional war kitty cats tweaked! :D

EDIT: If y’all enjoy this research, take a look at my rewrite!! I tend to dip down deep into a lot of various aspects, and end up including a lot of it into the story itself!! ^^

DISCLAIMER: Do not give any of these things to your real life pets to ingest in light of what is described below, especially not without doing research or asking the opinion of an animal healthcare professional. This guide is merely an attempt to share some fun knowledge and additional world building for a FICTIONAL society of cats. You should never try to give your real life animals things described in books or writhing unless they’ve come from people who actively know what they’re doing and have something to prove it.

LIQUIDS

SYRUPS

With the easy access that these cats have to multiple trees, the syrups that they have the ability to make aren’t just limited to maple! Various nut producing trees (walnut, heartnut, butternut, etc) boxelder, alder, birch, and pine (amongst others) are all notable for their sap, which can, of course, be turned into syrup.

Though these sorts of syrups are primarily for flavor. The syrup that these guys would mostly be looking to for some fun times would come from other sources…

Namely valerian root syrup! If catnip can be compared to marijuana, then valerian root specifically might be a bit more like phencyclidine in terms of behavior, or isobutyl nitrite (rush) via chemical effects. It is commonly used in small doses by veterinarians to treat stress and anxiety in animals.

This is probably the only thing on the liquid list that might actually be safe for cats to ingest. But I want to stress again: Do Not give your pets anything from this list; I am NOT an expert in this field.

MEADS

Mead is probably the easiest for these cats to make, should they have any sort of access to honey.

Rather than adding yeast, which can be harmful to cats alongside being quite difficult for them to get their paws on, mead is to be fermented! Natural, less harmful yeast comes from the air (room-temperature water and honey is the ideal for fermentation) or it can be added via fruits or spices.

This is not safe for irl cats, however in small amounts, or fictional feline friends can enjoy some ol’ fermented honey-and-water fun.

CIDERS

Since the cats have used the prefix “Apple-”several times, we can clearly see that they know of apples. Which in turn, I’m sure, means they have access to them.

A natural, non-harmful yeast lives on the surface of apples straight from the stem, and as soon as it’s pressed into juice, it will ferment and become alcoholic on its own when left in a contained space and at a steady temperature.

Depending on the time it’s left to it’s own devices, that will affect the taste.

Keep in mind that all of these liquids are pretty high in both natural sugars, as well as containing sugars purposefully added; excessive sugar isn’t healthy for cats, so should they be able to make these, the danger of overindulgence should be stressed.

HERBS

CATNIP

Also known as Nepeta cataria, catswort/catwort, and catmint, catnip is an herb that is most well-known for its affects on felines.

It is most commonly used as a recreational substance and has been observed to have many different effects on various cats. One-third of cats have been noted to not be affected by catnip, and it seems that the behavior is linked to genes and age, and is usually hereditary.

The herb can improve relaxation, which may reduce anxiety, restlessness, and nervousness, making it a prime option in terms of medicinal uses. For recreational uses, however, it may cause cats to act in a number of different fashions, however the most common are as follows: excessive rubbing, rolling around, pawing, licking, and chewing when exposed solely to the scent, while consumption is followed by sleepiness, anxiety, bursts of energy, drooling, purring, biting, growling or meowing loudly.

MATATABI (Silver Vine)

While catnip is the most well-known, matatabi is reportedly more potent and effective. Silver vine contains more and different compounds that cats like and respond to, and, unlike catnip, silver vine’s effects are nearly immediate and last for a much shorter amount of time.

Also unlike in catnip, matatabi is most effective outright consumed, especially in the forms of sticks! Chewing on matatabi sticks, twigs, and shoots is not only a good way for cats to still feel the effects (which are the same as catnip’s, though with a more prominent lean into relaxation and stress-relief), but also an excellent way to keep up with dental hygiene!

Alongside being a a recreational substance, matatabi also has medicinal uses! It contains a significant amount of vitamin C, and is known to lower high blood pressure and provide relief from arthritis pains. In especially large quantities, its leaves may also have a mildly hallucinogenic effect.

TATARIAN HONEYSUCKLE

Honeysuckle berries, flowers, and leaves are toxic to cats and should not be given to them under any circumstances. It is exclusively the wood part of the plant that is safe, and is most often used via scent sprays and toys.

Unlike catnip and matatabi, tatarian honeysuckle specifically has been reported to not possess the same age effective limits that it’s counterparts have. As such, it is a prime choice to stuff into toys (for our cats in question: at the center of moss balls, inside of fabric toys, stuffed into woven mats, etc), especially for younger cats.

Tartarian honeysuckle also has an extended growing season: producing leaves, flowers and berries very early on during spring, and shutting down only late into the autumnal months. It grows quickly and tall, however it is invasive and can very quickly choke out other plants should it be left to its own devices.

FOODS

MUSHROOMS

Raw mushrooms are difficult for cats to digest, so any mushrooms eaten by this guys should only be done so if they have been thoroughly cooked and softened up.

Psilocybin mushroom specifically can be used for this purpose. Some psychedelic mushrooms can also be used for medicinal purposes via treating some forms of treatment-resistant depression, obsessive compulsive disorder and other mental health disorders.

Most hallucinogenic mushrooms used for recreational purposes are toxic to pets, however. Look HERE for various listings of mushroom poisoning and toxicity, alongside any potential symptoms found in some pets for some of these mushroom poisonings.

SEEDS

Various seeds can be used and are safe in moderation for cats.

Raw, unwashed poppy seeds specifically are some of the most popular - and some we see used even in Warriors canon as medicine! The seeds are most commonly boiled and made into teas that supposedly relieve pain, while other teas are simply used in an attempt to wring out the “high” and relaxation from said poppy seeds.

BERRIES

Mulberries specifically are the only berries I’ve found that are safe for cats to ingest while also providing some sort of recreational reaction.

Ripe fruit is a nice snack for cats on occasion! The hallucinogenics come from unripened berries, mature leaves, and the white sap that they produce.

Unripe fruit may (and probably will) cause stomach discomfort, neurological system hyperactivity, and hallucinations when consumed.

Repeated Disclaimer:

DISCLAIMER: Do not give any of these things to your real life pets to ingest in light of what is described below, especially not without doing research or asking the opinion of an animal healthcare professional. This guide is merely an attempt to share some fun knowledge and additional world building for a FICTIONAL society of cats. You should never try to give your real life animals things described in books or writhing unless they’ve come from people who actively know what they’re doing and have something to prove it.