Good idea Larry, we culd ask @Chris to split this one.
Wallace, you speak those languages? Yes all slavic languages are more or less similar. We can understand each other loosely.
I always wanted to try the Kvass. Never got to it thugh. Thanks for the reminder.
Indeed, Slovenia has a rich brewing tradition. The most traditional drink is Jabuček, hard apple cider. This was the everyday isotonic energy drink people drunk working hard. And in vast quantitys. When men went to scythe the hay fealds they took 5l of jabuček and a sausage with them, drunk it all till the work was done but no one was drunk.
The drink is nothing near in taste of what l have tasted anywhere else thugh. Its made out of some specific Slovenian apple vorietys and a wery important ingridient, wild apple. This added some bitternes and acidity but mainly acted as a preservative.
The traditional way of drinking Jabuček is pour in a glass and throw in a pinch of baking soda. It fizzes and sligtly carbonates it as well as destroy some acidity.
Ofcorse fruit spirits are traditional too but thats a different story.
the wine grape became popular somewhere in the midle ages and is now a importat part of the economy. A wineyard and a cellar is a must in allmost every household.
I have a planted a small vineyard too and hope for a first crop this year. However l must expand it a lot more.
Personaly I like the traditional vorietys, some wild grape desendants and crosses between European and American winegrape. They produce rich wine with a wery low alcohol content (7-10%) and do not require any petrochenical treatment. Every other fancyer voriety requires spraying with poison every other week. One you might know is Clinton, a American voriety. I have about 100l of it in the celar at the moment. And about 700l of a nother red blend of old vorietys wine.
I make apple cider too, have it about 400l on stock.
I used to brew a lot of beer. But l do not have a suitible cellar yet so fermentation was a chalange and about 3 years back l had to discard 3 baches in a row, 150l of beer all together becouse it went bad. I decided not to try again till l finish my root celar.
Personaly l like ales. A rich lightly carbonated ale is a great companion at reunions and partys, but for thirst and everyday use l brew black lrish stouts. Low alcohol, no carbonisation.
I did want to make Chinese plumb wine this year but culdnt find the time. When l did the plumbs were on the ground already and only good for schnaps.
Allso, mead is on the list for this year.