User:Ari Bastet/Alcohol

(3017, 4359) Y66-Seal @ 1200

(100H,10Wr|--)

Brief Description: Nonalcoholic Soup

--- Alcohol: 92 ---
--- Color: 10 ---
--- Mold: 0 ---
--- Vitamins: 158 ---

--- Glucose (sweet): 920 ---
--- Maltose (sweet): 25 ---
--- Lactose (sweet): 0 ---
 
--- Citric Acid (sour): 0 ---
--- Lactic Acid (sour): 0 ---
--- Acetic Acid (sour): 0 ---
 
--- Honey Flavor (fruity): 96 ---
--- Bread Flavor (pleasant): 119 ---
--- Grapefruit Flavor (fruity): 276 ---
--- Blackberry Flavor (fruity): 7 ---
--- Jasmine Flavor (pleasant): 7 ---
--- Tannin Flavor (very bitter): 60 ---
--- Herbal Flavor (unpleasant): 119 ---
 
Microbes Detected: Yeast-66

(15Wm|70h,15Wm)

Brief Description: Cloying Beer
 
--- Alcohol: 562 ---
--- Color: 46 ---
--- Mold: 0 ---
--- Vitamins: 518 ---
 
--- Glucose (sweet): 186 ---
--- Maltose (sweet): 100 ---
--- Lactose (sweet): 0 ---
 
--- Citric Acid (sour): 0 ---
--- Lactic Acid (sour): 0 ---
--- Acetic Acid (sour): 0 ---
 
--- Honey Flavor (fruity): 778 ---
--- Bread Flavor (pleasant): 101 ---
--- Grapefruit Flavor (fruity): 1686 ---
--- Pear Flavor (fruity): 14 ---
--- Blackberry Flavor (fruity): 38 ---
--- Prune Flavor (fruity): 10 ---
--- Jasmine Flavor (pleasant): 46 ---
--- Clove Flavor (slightly bitter): 9 ---
--- Vanilla Flavor (pleasant): 5 ---
--- Tannin Flavor (very bitter): 33 ---
--- Herbal Flavor (unpleasant): 8 ---
 
Microbes Detected: Yeast-66 

(3039, 4434) Y51- Seal @ 1000

(150H,5Ml|10H,10Mm)

Brief Description: Cloying Beer
 
--- Alcohol: 1241 ---
--- Color: 14 ---
--- Mold: 0 ---
--- Vitamins: 265 ---
 
--- Glucose (sweet): 389 ---
--- Maltose (sweet): 150 ---
--- Lactose (sweet): 0 ---
 
--- Citric Acid (sour): 0 ---
--- Lactic Acid (sour): 0 ---
--- Acetic Acid (sour): 0 ---
 
--- Barley Flavor (pleasant): 44 ---
--- Orange Flavor (fruity): 22 ---
--- Banana Flavor (fruity): 18 ---
--- Cherry Flavor (fruity): 19 ---
--- Date Flavor (fruity): 17 ---
--- Honey Flavor (fruity): 261 ---
--- Nutmeg Flavor (slightly bitter): 22 ---
--- Cinnamon Flavor (slightly bitter): 33 ---
--- Tannin Flavor (very bitter): 20 ---
--- Grassy Flavor (unpleasant): 100 ---
--- Nasty Flavors (unpleasant): 27 ---
 
Microbes Detected: Yeast-51