Surprised by the lack of interest

[Smileyme]

I would have thought alcohol fermentation would be
a popular subject.
I have been making kombucha for a while and recently started brewing meed, cider and kefir beer. When I first thought about making meed, I tried an experiment. I had just finished making a half gallon of kombucha and wondered if I could ferment it to alcohol. After removing the SCOBY, I added one pound of honey and set up an air lock. It wasn’t a serious experiment so I didn’t bother checking specific gravity, or for that mater, even marking the date. However, after 5 or 6 weeks, it is highly alcoholic and still fermenting. I haven’t checked specific gravity, as I have nothing to compare it to, but I’m guessing 18% abv

[Christopher Weeks]

Cool about your SCOBY wine!

And this place is pretty quiet these days in general, but the alcohol board was a lot more active ten years ago.