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Comment by gp | Hacker News Reader

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.

The 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-scie...

> 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.

Fruit wines are tasty usually. But the hangover is on the next level.

All wine is made from fruit.

Isn'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.

For fruit wines: you can ferment any fruit with enough sugar. They tend to be made sweet, as many fruits can have bitter or unpleasant flavors that come out when dry, such as strawberry. That said, one of my favorites was a dry raspberry that my dad made.

The Chinese stories could be referring to rice wine, a spirit similar to sake. If the stories refer to regions along the Silk road though, they could easily also be referring to grape wine.

The Chinese alcoholic drink that I think about today is

https://en.wikipedia.org/wiki/Baijiu

which might have exited in a prototypical form at that time.

That is a distilled spirit.

Mijiu:

https://en.m.wikipedia.org/wiki/Mijiu

is what would be a rice wine. Wikipedia listed it going back as far as 1000 BCE.

It is considered more of a wine than an ale presumably due to the alcohol content, the type of yeast used and how it is usually consumed, despite being a grain beverage (somewhat like barleywine only more so).

Kinda like Japanese Sake?

> Isn't "fruit" wine kind of a marketing term for "fruit flavored wine", that is "strawberry wine" is supposed to taste like a treat?

It shouldn't be, I'm sure there are companies who will sell that as "fruit wine" just as you'll get companies selling industrial alcohol mixed with grape juice as "wine" anywhere where that's legal, but a true fruit wine is made by fermenting that fruit.

Ah ... it has been a long, long time, but I fondly remember imbibing (and then, promptly, exbibing) that great, fruity vintage: Mogen David 20/20.

Toilet-hugging good.

The phrase I've heard is "country wine" -- e.g., any alcoholic beverage in the ABV of wine (10-18%) but not made exclusively from grapes.

Not true, ever since we had advanced chemistry: https://en.wikipedia.org/wiki/Carbohydrate_synthesis

Unlike classical grape wines, the fruit ones are quite "wet". And sweet alcohol for reasons unknown causes the worst of the hangovers.

It'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.

is it unknown? sugar competes with aldehyde dehydrogenase.

Nope. Rice wine, sorghum wine, barley wine. Those are 3 wines made from grains that I could name off the top of my head.

Barleywine is a beer (it requires malting of the barley) marketed as a wine.

Sorghum wine (baijiu) is a distilled spirit, closer to vodka, mistranslated as a wine.

Rice wine (sake, mijiu) really does seem more like a wine than a beer, apart from the fact that it's made from grain. Not sure what is special about rice that makes it suitable for making wine.

This 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.

depends on the fruit and how many anti-oxidants managed to survive the brewing process

almost entirely depends on how much water you drink, in my experience

Water is the secret that I wish a younger version of me knew about.

College 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.

Quasi-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...

Frank the Tank!

I find it bewildering that anyone ever didn't know about this. almost like not knowing sex causes babies

I've heard stories of med students at my former university going on a saline solution IV drip to drink more.

IV therapy is big business in places like Las Vegas.

Pectin 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).

I 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.

It depends on the aging. The nasty metabolites that affect taste and cause hangovers are slowly converted to less nasty chemicals as the wine ages.

Certain 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.

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