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 A wine produced at home by the alcoholic fermentation of sugar, usually with ginger, using clumps of yeast with a lactic bacteria, which rise and fall in the jar somewhat like bees. Known from 'Food in England' by Dorothy Hartley (Hartley 1954) who says that; "It is quite epidemic in England: suddenly someone starts the "bee" and others are fascinated, and begin "beeing". See: Made-Wine  |
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