3 ms·
Alcohol is sugar!? I guess you mean alcoholic drinks often contain lots of sugar, but you can have something like vodka which is pretty much water and ethanol.
by Y_Y 2y ago
Alcohol is sugar!?
I guess you mean alcoholic drinks often contain lots of sugar, but you can have something like vodka which is pretty much water and ethanol.
For sure that ethanol was made by yeast processing sugar, but the amount in the final product is up to you!
- dgfitz 2y agoAlcohol is distilled from sugar and its relatives. Glucose and its ilk. Ever eaten a grape?
- genewitch 2y agoWhy, are we out of nails? And alcohol is a children's drink that an adult left out because life was too hectic and I'm really thirsty so I'll just finish this apple juice that's been in my car since Saturday-heyheyhey hello ethanol. Like kombucha was probably an accident, as was mead, incredibly lucky that yeast and lactobactre can outcompete nearly every other pathogen in the exact temperature ranges humans live under
- dgfitz 2y agoI uh, you’re so edgy?
- robrtsql 2y agoIf you were thrown off by the 'nails' comment, it's a reference: https://www.math.ttu.edu/~pearce/jokes1/joke-270.html https://www.math.ttu.edu/~pearce/jokes1/joke-270.html The way I've heard the joke always involves a duck going to a lemonade stand and asking for grapes, but this was the best Google result I found, so...
- dgfitz 2y agoAppreciate that. No, I glossed over the nails comment. I indeed did not get it, but like the rest of said response, most of it didn’t make sense. Thank you for the context.
- genewitch 2y agoIt didn't make sense? Are you sure? or are you just being uncharitable on HN? How do you think alcohol was discovered? How about any fermented food? Do you think someone drank 3 day old juice because they wanted to? Or leftover cabbage from the party this weekend? Do you know what Kombucha is? What lactobactre, and yeast are? You've never accidentally fermented anything? You don't have kids or your life isn't hectic, you've never imbibed ethanol?
- Y_Y 2y agoI recommend starting from maltose or fructose, personally. Did you get to the third line of the comment you were replying to? (Distillation is independent of fermentation, you can get as far as Champagne (or 20% hooch with turbo yeast) without firing up the still.)