He he... Well, regarding its origins it is said that this method of preservation had an upswing in the beginning of the 16th century, when the salt supply (used for brining food) was scarce. One used just enough salt to keep the fish from rotting. Actually, it's more of a Norrlandish thing here so I'm sorry to say that I've never tried this "delicacy"... Or, um, perhaps not soo sorry after all! Have you had it? It certainly separates the men from the boys.

Well, it's not correct to say that it is unfermentable - it does not, however, break down into ethanol and carbon dioxide, but into lactic acid.

Isn't kumis - the mongolian milk beverage - made by fermenting lactose?

Quite right. A friend of mine went to Mongolia last summer where he tried kumis, or airag as they called it there, and he reported it tasted like carbonated sour milk. Their airag was made from mare's milk as well as milk from camels.
Apparently it is an acquired taste, a little odd but quite good. Airag made by different families taste different, he said, and the bottled one that can be bought in stores was too sour to be good. (Again, HG seems to win over CO!) They do not pasteurize the milk, but ferment it in big barrels into which new milk is being continuously poured and the whole thing is stirred tremendously. In winter, they store some airag outdoors (so that it freezes) so it will survive till spring when the livestock produce new milk.

People can be fermented.

Mmmm... People flavoured liquors. 'We put the Abs back into Absinthe!"

It's people!

Soylent Greensinthe is People!

I have been pickled and I know a few others that have been stewed.

Having seen what happens to milk once it hits a belly full of tequila, I think I'll pass on the kumis.

I've been there. I once tried making piña coladas using tequila & milk in lieu of rum & coconut milk. BIG mistake!

Running away now...

Yes, but if you used the whole person, maybe it would be "We put the ASS back into Assbinthe"!

I see you running out to buy the newest fad. Coffee/cream/tequila. Oh, yum. Perhaps not. I think I'll pass.

I forgot to mention that I called that concoction a "Piña Kawliga," a pun almost as foul as the drink itself. I have another horror story of another "experiment" --- but I won't tell it unless someone starts talking about bourbon.

First, let me clarify, when I say "fermentable", I mean fermentable by certain yeast strains of the Saccharomyces cerevisiae type. Many other types of yeast-based and bacterial fermentation are possible.

What keeps lactose from being fermentable is its molecular structure. It is undigestable by the yeasts that break down sugars into alcohol. Not all sugars can be broken down by those particular yeast strains. There are other yeast strains and numerous bacteria strains that can break them down; but the end products are either methanol or other toxic alcohols; or various other toxic or otherwise unwanted substances. Lactose can be broken down by certain bacteria, the most commonly known being lactobacillus, which breaks lactose down into lactic acid (eg. in yoghurt).

There are around 30 different sugar molecules; and only a small handful are fermentable into ethanol.


True, but that is getting into a fairly complex process; and not something that is terribly common, historically. Simple distillation was the usual method; with freeze distillation not unheard of in more "rustic" settings (such as good old back-woods applejack).

Time and money and space. And as much as I like absinthe, my first love is beer. Got a couple of homebrew projects I'm gearing up to start (belgian-style ale and rhubarb stout).


The only think I can think of that is more truly foul is haakarl.

Why do'ya say that? Systems that employ rectification, columns, trays, chemical treatment, vacuum distillation, etc. existed in practice and were thoroughly documented by the mid-part of the 19th Century. Flipping open the Plates at the the back of Tome II in the first few editions of Duplais, you'll find a wealth of complex stills... and few simple still arrangements.

I was exposed to homebrew beer at an early age. It scarred me deep enough that I've never had a desire to pursue it any further.

Distillation of Absinthe is another story. I would dearly love to visit a small operation.

This would have never entered my simple little mind if I hadn't read so many posts written by such knowledgeable individuals.

Thanks all.

Never had it. I'm also not feeling much of an urge to try, although the thought of swedes finding me not manly somehow bugs me.

I do enjoy watching my carboys happily bubbling along and sharing my creations with family and friends is even more satisfying. However, to watch an artist concoct one of my favorite absinthes would be a joy.

Sounds like heaven.

Too bad you just missed posting it on 06.06.06.