Difference between revisions of "Fermented beverages"

Revision as of 23:45, 17 May 2016

This page needs to be expanded. New beverages need to be included. --Sanchez (talk) 21:49, 5 May 2016 (UTC)

There are many types of fermented beverages, including: wine, cider, mead, sake, and beer. Each of them has both healing and inoxicating value, and each involves multiple steps in production. The cask is used for the fermentation of other healing liquids , such as those made with the press or a bucket. Casks must be built inside stone, brick, or marble buildings, and all cask projects are automated, requiring either 10 or 20 days for fermentation. The production of each of these foods is described below.

Akvavit

Akvavit is made by fermenting potato spirit, distilled from potato mash using a pot still, along with dill and peppermint in a cask for 20 days. Akvavit can be consumed as a healing food at a rate of 33 grams per 1% damage, or as an intoxicant at a rate of 13 grams per 1%.

Amaretto

Amaretto is made by fermenting nuts that have been crushed using a press, along with brandy and grain spirit made using a pot still, in a cask for 20 days. Amaretto can be consumed as a healing food at a rate of 50 grams per 1% damage, or an an intoxicant at a rate of 20 grams per 1%.

Beer

Beer is made by fermenting wort, which is made from barley, corn, rye, sorghum, or wheat that has been malted in a bucket. The malt is then mashed in the press. The wort is left to ferment in a cask for 10 days, yielding beer, which can be consumed as a healing food at a rate of 76.92 grams per 1% damage, or as an intoxicant at a rate of 106 grams per 1%

Blackberry wine

Blueberry wine

Champagne

Cider

Cider is made of fermented apple juice, which comes from crushing apples in the press. The apple juice is left to ferment in a cask for 20 days, yielding cider, which can be consumed as a healing food at a rate of 19.45 grams per 1% damage, or as an intoxicant at a rate of 106 grams per 1%.

Coffee liqueur

Cream liqueur

Ginger beer

Limoncello

Mead

Mead is made by fermenting honey that has been clarified with water in a bucket. The clarified honey is left to ferment in the cask for 20 days, yielding mead, which can be consumed as a healing food at a rate of 14.29 grams per 1% damage, or as a intoxicant at a rate of 26.59 grams per 1%.

Palm wine

Raspberry wine

Sake

Sake is made by fermenting moromi, which comes from rice that has been polished using a millstone or manual grain grinder. The polished rice then filtered with water in a bucket. The moromi is left to ferment in the cask for 10 days, yielding sake, which can be consumed as a healing food at a rate of 45.45 grams per 1% damage, or as an intoxicant at a rate of 26.59 grams per 1%.

Strawberry wine

Wine

Wine is made of fermented grape juice, which comes from crushing grapes in the press. The grape juice is left to ferment in the cask for 20 days, yielding wine, which can be consumed as a healing food at a rate of 16.02 grams per 1% damage, or as an intoxicant at a rate of 26.59 grams per 1%.

A comparison of some of these foods follows:

grapes: 44.64g heals 1%
grape juice: 26.60g heals 1%
wine: 16.02g heals 1%

apples: 87.72g heals 1%
apple juice: 43.86g heals 1%
cider: 19.45g heals 1%

honey: 33.33g heals 1%
clarified honey: 22.22g heals 1%
mead: 14.29g heals 1%

rice: eaten at 166g per day
polished rice: eaten at 116g per day
moromi: eaten at 62g per day
sake: 45.45g heals 1%

malt: inedible raw
wort: inedible raw
beer: 76.92g heals 1%