For millennia, humans have fermented sugar into alcohol. Now, brewers have taken this process to an extreme by crafting a potent wine entirely from Coca-Cola. Golden Hive Mead has successfully created a unique alcoholic beverage: a mead made with the iconic soda, technically classified as a bochet due to the use of caramelized honey.
The Fermentation Process
The creation of Coca-Cola mead is surprisingly straightforward. First, honey is caramelized to develop a rich, smoky flavor profile. Simultaneously, Coca-Cola is poured into a fermentation vessel and stirred thoroughly to eliminate its carbonation. Removing the bubbles is crucial ; carbonic acid interferes with the fermentation process. Yeast is then added to the mixture, initiating a 30-day fermentation period during which it consumes the abundant sugar in the soda and produces alcohol.
To enhance the final flavor, brewers add toasted oak, vanilla bean, cinnamon, and extra caramelized honey after a couple weeks. These additions compensate for the loss of recognizable Coke flavors during fermentation, resulting in a drink with approximately 10.5% alcohol-by-volume.
Taste and Potential
Taste testers describe the final product as having a “tangy caramel” profile with notes of cinnamon and apple. While more labor-intensive than mixing a simple rum and coke, this experiment demonstrates the versatility of fermentation and the human drive to push boundaries—even in the realm of alcoholic beverages.
The success of Coca-Cola mead raises the question: if any sugary liquid can be turned into alcohol, what other unconventional ingredients might brewers explore next?
