12-23-2015, 03:14 PM
terracore: Their swill is barely drinkable
Their mead, honey wine, is pretty cool, but has the aftertaste of most commercial mead. It gets 20 dollars a 750ml bottle at KTA, though I haven't seen it there lately. Probably doesn't sell well at that price.
Given the honey companies on the island, and the absolute simplicity of making mead (hard to go wrong in my experience) I think that would be the way to go for them--in addition to cheese, of course.
Unfortunately, most folks have no idea of, or experience with, mead (though it is theoretically the oldest form of employment, oops, I mean alcoholic beverage). Still, it could be marketed as a Hawaii thing to tourists and residents alike if it wasn't so expensive. Perhaps it needs a cool name? Hawaii Hooch Honey, or something.
shock: Most of their yeasts and molds are "wild" strains endemic to the cellars where these things are made.
This is, of course, the origin of the hunter/gatherer fermentation. You can just leave a water mixture (with whatever sugar) and see how it goes. I've heard from folks who spent time in prison that any water/sugar solution will ferment without any commercial yeasts--wild prison fermentation, eh?
I want to get a few gallons of sugar cane juice and toss in some champaign yeast and see what happens. You got the sugar/ferment/distill thing going with grapes/wine/brandy and grains/beer/whiskey and so on, but the missing piece is sugar/???/rum. That could also be a Hawaiian thing (better than ethanol) but perhaps there is a reason "sugar wine" is so rare. Dunno.
Another thread hijack I guess...
OK, back on topic. Cheese curds?!? Good gosh almighty, good golly miss molly, they are the grossest form of anything on the planet. I spent way too much time on road trips in Wisconsin where we just had to stop for fresh curd. Slimey plastic squeaky salty pieces of android olfactory nightmares in my memory.
Cheers,
Kirt
Their mead, honey wine, is pretty cool, but has the aftertaste of most commercial mead. It gets 20 dollars a 750ml bottle at KTA, though I haven't seen it there lately. Probably doesn't sell well at that price.
Given the honey companies on the island, and the absolute simplicity of making mead (hard to go wrong in my experience) I think that would be the way to go for them--in addition to cheese, of course.
Unfortunately, most folks have no idea of, or experience with, mead (though it is theoretically the oldest form of employment, oops, I mean alcoholic beverage). Still, it could be marketed as a Hawaii thing to tourists and residents alike if it wasn't so expensive. Perhaps it needs a cool name? Hawaii Hooch Honey, or something.
shock: Most of their yeasts and molds are "wild" strains endemic to the cellars where these things are made.
This is, of course, the origin of the hunter/gatherer fermentation. You can just leave a water mixture (with whatever sugar) and see how it goes. I've heard from folks who spent time in prison that any water/sugar solution will ferment without any commercial yeasts--wild prison fermentation, eh?
I want to get a few gallons of sugar cane juice and toss in some champaign yeast and see what happens. You got the sugar/ferment/distill thing going with grapes/wine/brandy and grains/beer/whiskey and so on, but the missing piece is sugar/???/rum. That could also be a Hawaiian thing (better than ethanol
) but perhaps there is a reason "sugar wine" is so rare. Dunno.Another thread hijack I guess...
OK, back on topic. Cheese curds?!? Good gosh almighty, good golly miss molly, they are the grossest form of anything on the planet. I spent way too much time on road trips in Wisconsin where we just had to stop for fresh curd. Slimey plastic squeaky salty pieces of android olfactory nightmares in my memory.
Cheers,
Kirt