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The vomit moniker was a gift from a scientist working for the coffee importers. A native custom involved fasting to the extreme, then gorging on the tea until you vomit. The coffe importers used this to their advantage, though water would have had the same effect.

Search the term "black drink". The history is very interesting. In the meantime, just ran a batch of apple, grape, and banana kvass through the strainer. It'll be capped for another day or two to mature before bottling.

Couldn't agree more. Although busy with the new home, I have been identifying all the local foliage. In addition to elderberry and sassafras, there is red bay (like the seasoning), beauty berry, black berry, all kinds of oak for acorns, pine, youpon holly. The holly is my favorite, illex...

I am amazed at all the herb infused varieties that are out there. Dandelion, mints, chamomile... lots of room to play. I saw a strawberry mint mead recently (tecnically a melomel). Gotta try that one.

Nothing to share, but I am just beginning to dabble myself. A buddy of mine just posted some apple wine he is bottling to Facebook. So jealous right now.