this post was submitted on 20 Feb 2024
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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.