cv Golden Hive Mead
Technically, it’s a mead made from the iconic soft drink. More specifically still, it is actually a bochet — mead made with caramelized honey. But whatever its classification, the drink is very unique — and very alcoholic.
Producing alcohol is quite simple, and humans have enjoyed this hobby for at least 8,000 years. Just combine sugar, yeast, and a few other tasty ingredients, let natural fermentation do its work, and voilà — you have a fresh batch of homemade brandy.
But apparently, millennia of trial and error throughout the history of alcohol consumption have led to this unique moment: two producers from Golden Hive Mead, a homemade products store specializing in mead, managed to create what can be called Coca-Cola wine.
Well, since the recipe uses honey, technically it is a mead made from the iconic soda. More specifically still, it is actually a bochet — mead made with caramelized honey. But however it is classified, the drink is very unique and very alcoholic.
As the producers explain in their , the process is quite simple. First, the honey is caramelized until it darkens and takes on a woody, smoky profile. Meanwhile, you take Coke, pour it into a tank, and give it a long stir to make sure you lose the carbonation and run out of gas.
Removing the bubbles from the drink may seem counterproductive, but it is a necessary step. The coolant brake comes from the dissolved carbonic acid and while this distinctive flavor is fundamental to Coca-Cola’s flavor profile, not friendly to fermentationexplains to .
Once the carbonation disappears, you just need to combine Coca-Cola and honey in a fermentation tank along with some yeastseal the container and… a pinch of patience.
A yeast may appear inert at first glancebut contains millions of living microorganisms that feed on sugar and excrete alcohol. It may be obvious, but there is a lot of sugar in proto-cola mead, so the yeast passes the Next 30 days, more or less, feeding.
Although fermentation literally consumes the recognizable flavors, adding a toasted oak stave together with vanilla, cinnamon and a little more caramelized honey after a few weeks should make up for any lost characteristics.
Judging by the reactions of homebrewers, it’s somewhat surprising that Coca-Cola mead isn’t already popular.
Both tasters seem to love the final product, which features about 10.5% alcohol content and offers a “spicy caramel” profile with hints of apple and cinnamon. A bold recipe, without a doubt, but history is not made by the timid — or, in some cases, by the sober.
