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tiger_lily111

Got 'em!

Question

I add depth to fine beverages

Many foods I help to keep

Tradition, having plenty

Delicious bounty do you reap

From fruit & forest do I come

Cold & hot to do the job

Lock where I live & work

Or be sad when you are robbed

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tannin?

Ooh - that *almost* works perfectly, if you interpret "keep" a certain way. Though the locked part doesn't quite pull through well.

Not as I intention, however. -_-

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lets say allspice

Sorry, no. Actually "closer" than most of the other guesses, but not the "flavor" you're looking for. :ph34r:

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herbs?

Sorry PG, nope.

Preservatives? Don't know much about them so it may not fit. . .

Not per se ... though it does that.

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not sure about the first line, but here we go...

rice?

Nope, though it's something that what I'm looking for can happen to. But I doubt that will help in any way. :dry:

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I think its either :

1. Pepper

or

2. cinammon

This is probably really far off but is it water?

Sorry, but none of those are correct.

In future, please remember to use spoilers to hide your answers so those who don't want to see others' answers don't have to. -_-

(It's the blue square S button on the reply box.)

& me, welcome to the Den! :)

Edited by tiger_lily111

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Guest

Yeast?

Yeast add's depth to fine beverages through fermentation, i.e. making them alcoholic.

Yeast helps preserve some foods.

Having more yeast means the drink will be more alcoholic (delicious bounty).

Yeast comes from the skin of apples and grapes (fruits and forests)

Different strains of yeast grow best in differing temperatures, varying from -2 to 45 degrees Celsius (hot and cold)

If the yeast isn't "lock[ed]" up then oxygen will prevent fermentation from occurring and you will be sad because your drinks potential alcoholic content is nullified. Your alcohol got "robbed!" :)

Edited by Somnolency

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rosemary extract

A good try, but doesn't quite fit all the clues.

Yeast?

Yeast add's depth to fine beverages through fermentation, i.e. making them alcoholic.

Yeast helps preserve some foods.

Having more yeast means the drink will be more alcoholic (delicious bounty).

Yeast comes from the skin of apples and grapes (fruits and forests)

Different strains of yeast grow best in differing temperatures, varying from -2 to 45 degrees Celsius (hot and cold)

If the yeast isn't "lock[ed]" up then oxygen will prevent fermentation from occurring and you will be sad because your drinks potential alcoholic content is nullified. Your alcohol got "robbed!" :)

A good guess, one of the few meant to *almost* work, but perhaps you need to take "lock" more literally. :ph34r:

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