The milk sugars will ferment, but it won't be pretty. The fats will not ferment though - they will turn rancid. Back when I brewed mead (:im-vegan: now) I'd give the first fermenting stage about a month before siphoning it off. That's a long time for the cream to do some very gross and dangerous things.
Like a non-distilled tequila? I see no reason that wouldn't work. I still have all my old brewing gear so I'll probably pivot to fruit wines.
Unfortunately I also still have about 30lbs of honey I need to offload or use somehow. I might do one last brew for my friends, idk. Pre-vegan goods is a weird edge case - I'm not grossed out like with meat or leather, but I definitely won't be buying any more knowing what goes into it.
Looked for the thread thinking "hey that sounds pretty interesting, dwarf fortress is cool."
They added cream of mushroom soup to it.
Oh jeez that's worse than I expected. Is that even safe?
The milk sugars will ferment, but it won't be pretty. The fats will not ferment though - they will turn rancid. Back when I brewed mead (:im-vegan: now) I'd give the first fermenting stage about a month before siphoning it off. That's a long time for the cream to do some very gross and dangerous things.
Are there agave syrup meads for vegans?
Like a non-distilled tequila? I see no reason that wouldn't work. I still have all my old brewing gear so I'll probably pivot to fruit wines.
Unfortunately I also still have about 30lbs of honey I need to offload or use somehow. I might do one last brew for my friends, idk. Pre-vegan goods is a weird edge case - I'm not grossed out like with meat or leather, but I definitely won't be buying any more knowing what goes into it.
Jesus Christ, that's just about the worst implementation of that idea possible