Gabyrian Sour Wine

Gabyrian Sour Wine is alcoholic beverage widely consumed in the Free City of Gabyr, as well as in areas of Gabyrian influence, such as the Free City of Charnek and Gabyr's various colonies and surrounding coastal cities. Despite it being a mascot of Gabyrian cuisine, it isn't as widely drunk as one would believe.

Preparation
Gabyrian Sour Wine is created by fermenting a mixture of Citrus juice and a dissolved syrup or sugary solution. While all fruits naturally contain sugar, only few contain enough sugar by themselves to be fit for the creation of a potent alcoholic beverage - wine made from the juice of lemons, citrons or limes requires added sugar to become potent enough to be even qualified as a wine. This sugar comes from the added syrup that is mixed in with citrus juice.

The aforementioned syrup is traditionally made from "date sugar" dissolved in hot water, allowed to cool to a lukewarm temperature before being mixed in with the citrus juice. Date sugar is nothing more than dried dates that have been pulverized into a coarse powder-like consistency similar to that of table salt. This date syrup can be substituted with honey, or even just a mixture of water and sugar, but date syrup is the traditional way to make authentic Gabyrain Sour Wine. Optionally, figs may also be added into the mixture when creating the syrup.

Afterwards, the wine is allowed to ferment for around 10-15 days. Following fermentation, it is aged. Ageing the wine brings out characteristic flavors that are much appreciated by beverage-aficionados, but also diminishes the Vitamin C content of the beverage. Sour Wine intended to be consumed by sailors typicalls isn't aged, and also tends to be spiced with the dried-and-pulverized remains of the citrus - such as the peel - it was made from.

Or, in simplified form:
 * 1) Ensure that the following ingredients are in possession
 * 2) * 2 liters of citrus juice (lemon, lime, or citron/etrog work best)
 * 3) * 2 kilograms of date sugar or 1.5 kilograms of honey
 * 4) * 1 packet of champagne yeast
 * 5) * Optional: 1-2 kilograms of figs
 * 6) In a saucepan, dissolve the date sugar or honey in 2 liters of hot water. If using figs, add them to the mixture as well.
 * 7) Allow the mixture to cool to a lukewarm temperature.
 * 8) In a large fermenting vessel, mix the citrus juice with the cooled syrup mixture.
 * 9) Sprinkle the packet of champagne yeast over the top of the mixture.
 * 10) Cover the fermenting vessel with a cloth and secure it with a rubber band.
 * 11) Allow the mixture to ferment for 10-15 days in a warm location.
 * 12) After fermentation is complete, transfer the Sour Wine to a bottle or carboy for aging. If one prefers a younger, more acidic flavor, one can skip this step and serve the wine right away.
 * 13) * If aging the wine, store it in a cool, dark place for at least 1 month. The longer the wine is aged, the more complex and mellow its flavor will become.
 * 14) Serve chilled or at room temperature, depending on your preference.
 * 15) * Optional: add citrus peel or other spices to give the wine a unique flavor.

Effects
Unless it has been aged for too long, Gabyrian Sour Wine is rich in Vitamin C - which warrants the distinction between two informal categories of Sour Wine: one being intended for regular consumption (aged for long period of time to bring out the characteristic flavour), the other being intended for sailors and travellers (considered fit-to-drink right after fermentation, with added citrus parts). Authentic Gabyrian Sour Wine made with date syrup is also rich in potassium and calcium, regardless of the time spent ageing.