I've been doing some research into alternative fermentable sugars for brewing, in order to better understand what ingredients can be used when malt is not available. I've done cider and mead in the past, which was a lot of fun and had great results. I'm not very interested in grape wine, although I might play around with fruit at some point. But for now, I was thinking about what it would be like to be cut off from normal supply lines in various environments, if one still wanted to brew. I had two specific scenarios in mind: northeast United States/Canada, and Hawaii. more...