I’m not so sure that folks care that much about “authenticity,” these days.
There’s an enormous knockoff market. Many folks buy fakes, knowing full well, that they aren’t the real thing (the “Times Square Rolex” is pretty much a meme), and some of the fakes are good enough, that regular people have no idea they aren’t real.
I have also heard that “premium fakes,” often produced by the same factories that make the originals, are fooling even experts.
Because they aren’t fake in any physical sense, they’re fake only in an abstract legal sense. Unauthorized.
I suspect that's a big problem, with fake chips.
They are actually lower quality.
I could see this becoming a real issue, in things like climbing carabiners.
Or may not.
There's no way to know. And that concrete uncertainty means they are different more-than-legally from the legitimate artifact, which generally has some sort of quality floor.
And this is an example of fake thinking, citizen. Legal boundaries define reality, right?
The implication here is that honey is a cheap additive used to mimic the effects of a long process. However honey isn't a trivial component to produce
I suspect they added in honey as a source of sugar for fermentation. Honey is a pretty common component of making fermented drinks (mead being a well known one). So this sounds like a natural coupling to me.
It's tough to tell without someone making a couple test batches for us to get tanked on
Another way: Let ferment it to the max. If fermentation doesn't consume all the sugar, then it's somewhat stable.
Ancient wines also had resins added. Today these would probably have tasted almost medicinal, but often they are diluted before serving. Wine dilution is still a custom in some parts of Italy. I was invited to a party in Tuscany and they served a lot of Lambrusco amabile and for the children they diluted it and because Lambrusco amabile is rather sweet it was a little bit an oldfashioned soft drink. I tried it, too, and it's refreshing. I don't know whether it's sacrilegous but as one says, in Rome do as Romans do.
And you think grapes are?
We were probably farming honey long before we were farming grapes.
> I suspect they added in honey as a source of sugar for fermentation. Honey is a pretty common component of making fermented drinks (mead being a well known one). So this sounds like a natural coupling to me.
They definitely knew about mead. Pliny the Elder (one of the article's sources lol) even talks about mead (Hydromeli/Hidromel), and observes "it is nowhere more highly esteemed than in Phrygia (Turkey)". He also points out honey is sometimes added to "artifical wines", which seem to be just ancient-roman talk for foreigner-booze.
- https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext...
- https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext...
> It's tough to tell without someone making a couple test batches for us to get tanked on
I'm down.
do the economics make sense? Honey is quite cheap in today's world but I'm not sure this was always true.
https://www.bbc.com/news/science-environment-34749846
We have been doing it before we had written language and even perhaps before our spoken language had evolved past the imperative.
So yeah, the romans absolutely kept bees, and they made "manmade beehives" like this:
https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext...
The hives ought to have an aspect due east, but never looking towards the north-east or the west. The best hives are those made of bark, the next best those of fennel-giant, and the next of osier: many persons, too, have them made of mirror-stone, for the purpose of watching the bees at work within. It is the best plan to anoint the hives all over with cow-dung. The lid of the hive should be made to slide from behind, so as to admit of being shut to within, in case the hive should prove too large or their labours unproductive; for, if this is not done, the bees are apt to become discouraged and abandon their work. The slide may then be gradually withdrawn, the increase of space being imperceptible to the bees as the work progresses. In winter, too, the hives should be covered with straw, and subjected to repeated fumigations, with burnt cow- dung more particularly. As this is of kindred origin with the bees, the smoke produced by it is particularly beneficial in killing all such insects as may happen to breed there, such as spiders, for instance, moths, and wood-worms; while, at the same time, it stimulates the bees themselves to increased activity. In fact, there is little difficulty in getting rid of the spiders, but to destroy the moths, which are a much greater plague, a night must be chosen in spring, just when the mallow is ripening, there being no moon, but a clear sky: flam- beaux are then lighted before the hives, upon which the moths precipitate themselves in swarms into the flame.
A single hive with 50,000 bees can make 100lbs of honey, but you need maybe 1,000 lbs of grapes to make that much wine in roughly the same amount of time (a single vine might give you 10lbs of grapes)
Honey is also easier to transport than grapes.
Simon_O_Rourke•12h ago
"Oh dear boy, how can you drink that Burgundy, it's not even from Chateaux le Snob".
signalToNose•11h ago
(1) https://en.m.wikipedia.org/wiki/Complaint_tablet_to_Ea-nāṣir