Timeline for How did societies adapt to using alcohol to make water safer?
Current License: CC BY-SA 4.0
21 events
| when toggle format | what | by | license | comment | |
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| Oct 18 at 8:04 | comment | added | Kate Bunting | Small beer, a dilute form, was given to children and used for thirst-quenching. | |
| Jul 31, 2023 at 19:12 | answer | added | JMS | timeline score: 0 | |
| Jun 17, 2020 at 9:02 | history | edited | CommunityBot |
Commonmark migration
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| Apr 17, 2019 at 9:31 | answer | added | Diana Zuidema | timeline score: 0 | |
| Sep 7, 2018 at 20:28 | history | edited | MCW♦ | CC BY-SA 4.0 |
edited title
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| Apr 7, 2018 at 6:58 | vote | accept | Muz | ||
| Apr 3, 2018 at 20:06 | comment | added | Rob Crawford | Modern (specially bred) champagne yeast can tolerate 10-12% alcohol. That's the highest I've ever seen in any strain, natural or not. This doesn't mean the result is "sterile", because other things will grow in the resulting fluid. Most famously, mother of vinegar... | |
| Jun 2, 2016 at 21:35 | answer | added | Microbius | timeline score: 1 | |
| Feb 23, 2015 at 20:58 | comment | added | BOB | @BenCrowell 5% alcohol by volume is the mid range that you get in regular fermentation 7-8% being the cut off range without specialist yeast. While the original brewers must not have had very strong beer as it would often been left to self inoculate, wine and other fruit ferments could have soared as far as 10% due to the natural yeasts present on the skin of the fruit, which have a better tolerance to alcohol. So, I disagree with your 5% statement. | |
| Jan 5, 2015 at 17:41 | answer | added | Greg | timeline score: 3 | |
| Jan 5, 2015 at 17:34 | comment | added | Greg | Two correction: 1) brewing itself contains a boiling element, however pure water boiled doesnt remain sterile. 2) Your quotation most probably mixed up cause with result: the alcohol tolerance in the West is the result of adaptation to alcohol drinking, and not the other way. | |
| Jan 1, 2015 at 14:13 | answer | added | Jool | timeline score: 2 | |
| Aug 14, 2014 at 15:57 | comment | added | user2848 | Fermentation doesn't turn water into alcohol. It turns sugars into alcohol, resulting in a maximum of about 5% alcohol before the yeast go dormant. | |
| Aug 13, 2014 at 5:48 | answer | added | Rj Dieken | timeline score: 4 | |
| Mar 20, 2013 at 19:45 | history | tweeted | twitter.com/#!/StackHistory/status/314462623531925504 | ||
| Mar 19, 2013 at 13:07 | answer | added | Nathan | timeline score: 4 | |
| Mar 19, 2013 at 11:14 | comment | added | Muz | @MarkC.Wallace Thanks, I rewrote the question to make it clearer. First part is to confirm the assumption of whether/how alcohol was used as a source of water. Second part is to compare those societies to the ones who boiled water. I'm assuming people back then knew of the benefits of food preservation and treated alcohol in a similar manner, even without germ theory. | |
| Mar 19, 2013 at 11:10 | history | edited | Muz | CC BY-SA 3.0 |
Made the question clearer
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| Mar 18, 2013 at 11:39 | answer | added | jwenting | timeline score: 1 | |
| Mar 18, 2013 at 10:27 | answer | added | Peter Flom | timeline score: 0 | |
| Mar 18, 2013 at 8:40 | history | asked | Muz | CC BY-SA 3.0 |