Fermenting time in older recipes

[Gitruih]

Hey all,
I found an old(ish) cooking book with few mead recipes from 1950. I am able to get approx measurement of handfull or glass and judging by amount of yeast (ranges from 50-200g) I guess they mean bread yeast that should revived before usage. What surprises me are often given fermenting time. While I can see some normal fermenting times (at least 1-2 weeks), quite a few recipes suggest to ferment for 24-48 hours and bottle it up afterwards. They also say that those meads should be drank after 3 days (some recipes asks to wait couple of weeks before drinking). Would that have any alcohol in it?

 

[fluketamer]

would that have any alcohol in it - yes
would it be a lot - no
https://en.wikipedia.org/wiki/Sima_(mead)#:~:text=Sima is a Finnish fermented,makes it a sugar wine.
sima is low abv mead drink like small beer or real ginger ale or root beers. in colonial times i believe these small softish drinks were drank becasue they were safer than the water at the time.

https://groennfell.com/a/blog/how-t...=Now that we've settled,as a few safety tips!
you will make a type of mead it looks like, it prolly wont be what most mead drinkers are used to mead tasting like.

 

[Gitruih]

would that have any alcohol in it - yes
would it be a lot - no
https://en.wikipedia.org/wiki/Sima_(mead)#:~:text=Sima is a Finnish fermented,makes it a sugar wine.
sima is low abv mead drink like small beer or real ginger ale or root beers. in colonial times i believe these small softish drinks were drank becasue they were safer than the water at the time.

https://groennfell.com/a/blog/how-t...=Now that we've settled,as a few safety tips!
you will make a type of mead it looks like, it prolly wont be what most mead drinkers are used to mead tasting like.

Thanks for explanation. might give it a go once I'm back from holiday as they only take couple of days to be ready for consumption