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370 degrees Celsius? Hopefully a typo Last time I was in Rwanda I had banana wine. It comes in beer bottles. I think it’s an acquired taste - I didn’t have th
by gp 2y ago
370 degrees Celsius? Hopefully a typo
Last time I was in Rwanda I had banana wine. It comes in beer bottles.
I think it’s an acquired taste - I didn’t have the acumen to acquire it myself.
- ReptileMan 2y agoFruit wines are tasty usually. But the hangover is on the next level.
- permo-w 2y agodepends on the fruit and how many anti-oxidants managed to survive the brewing process
- skyyler 2y agoalmost entirely depends on how much water you drink, in my experience
- werdnapk 2y agoWater is the secret that I wish a younger version of me knew about.
- Loughla 2y agoCollege kids in my day just drank and drank and drank and learned to deal with hangovers. College kids today tend to alternate one alcoholic to one water. They don't really have hangovers. They're smarter than we were.
- throaway89 2y agoFrank the Tank!
- nxobject 2y agoQuasi-mandatory orientation week training about safely drinking really worked – I know college kids who'll eat while they're drinking, and apparently they make make "BORGS" with electrolyte drinks mixed in too. I just wish they had training about all the avoidable mistakes you'll make in college relationships...
- sva_ 2y agoI've heard stories of med students at my former university going on a saline solution IV drip to drink more.
- fragmede 2y agoIV therapy is big business in places like Las Vegas.
- permo-w 2y agoI find it bewildering that anyone ever didn't know about this. almost like not knowing sex causes babies
- taurknaut 2y agoPectin breaks down into methanol. Particularly fruit wines and liqueurs will end up with hyper-concentrated methanol. Water will help but cannot remove the pain of actually passing that methanol. Granted, it's not so bad with the first glass. But with three, be prepared for a nasty hangover. At least this is my experience with applejack. Professionally-made apple jack may be cleaned up more (I kind of hope it is).
- deleted 2y ago[deleted]
- throwup238 2y agoIt depends on the aging. The nasty metabolites that affect taste and cause hangovers are slowly converted to less nasty chemicals as the wine ages.
- jjcob 2y agoI wish avoiding a hangover was as easy as drinking water. I get really bad hangover from some wines and beers, and no hangover at all from others. Haven't been able to figure out what the difference is. Wish I could just drink water to avoid it. However, 400mg of Ibuprofen helps a lot.
- werdnapk 2y agoAll wine is made from fruit.
- ReptileMan 2y agoUnlike classical grape wines, the fruit ones are quite "wet". And sweet alcohol for reasons unknown causes the worst of the hangovers.
- mofunnyman 2y agoIt's for the same reason you feel dead after eating a pound of sugar, and compounded with extra dehydration. Take it from a former professional alcoholic, drink your water and take your B vitamins.
- throwawaymaths 2y agois it unknown? sugar competes with aldehyde dehydrogenase.
- samstave 2y ago[dead]
- PaulHoule 2y agoIsn't "fruit" wine kind of a marketing term for "fruit flavored wine", that is "strawberry wine" is supposed to taste like a treat? The one alcohol that I've made in large quantities [1] is apple cider [2] which I've always made very dry, even though I perceive it has an apple taste, pear cider tastes like pears, even if it is dry. In sinosphere adaptations of classical Chinese stories like Romance of the Three Kingdoms people talk about drinking 'wine' but my understanding is that what they drank wasn't made from grapes. [1] probably drank too much of it one December and might have started to get dependent [2] on my farm we have a few hedgerows that have apples that are good for eating, seedling apples (in some areas surrounded by hedgerows) are usually yucky for eating, although horses think they are fine and they are great for cider.
- 2y ago
- b800h 2y agoThis is because pectin in the fleshier fruits will be metabolised into methanol, which isn't very good for you. Grapes are less of an issue.
- lambda 2y agoThe article mentions that it was provided by SciDev.net. Looking there you find the original article, and it has the correction to the right temperature: https://www.scidev.net/global/supported-content/rwandan-scientists-develop-local-yeast-for-banana-wine-makers/ https://www.scidev.net/global/supported-content/rwandan-scie...
- culi 2y ago> The team looked for a fermenting agent that could remain reactive in substances with a temperature of up to 37 degrees Celsius* and alcohol of the recommended 16 per cent per volume. > This article was edited on 29/01 to correct the temperature for fermenting to 37 degrees Celsius.
- tiahura 2y agoCertain yeasts used in beer brewing produce an ester that is banana-like, especially when brewed at higher temps. It's often considered an off-flavor.
- deleted 2y ago[deleted]