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By Harold McGee
Published 2004
The juice of the grape is just one of the naturally sweet liquids with which our ancestors learned to make alcoholic drinks. Perhaps just as ancient as grape wine is koumiss, the fermented mare’s milk of the central Asian nomads. One Greek word for wine, methu, came from the Indo-European word for fermented honey water, whose name in English is mead. The Romans fermented dates and figs. And before they tasted wine, the inhabitants of northern Europe drank apple juice fermented into cider.
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