Paleo Diet: Raw Paleo Diet and Lifestyle Forum

Raw Paleo Diet to Suit You => Wai Dieters => Topic started by: NuclearKnight on April 15, 2016, 12:07:43 pm

Title: Rotten fruit alcohol versus conventional alcohol
Post by: NuclearKnight on April 15, 2016, 12:07:43 pm
I like mashing ripe fruit in a jar and waiting until it becomes bubbly, fizzy, and foamy. They often smell alcoholic but instead taste pleasantly sour. Not once have I became drunk. Might there be friendly yeast that aid in metabolism that are missing in conventionally scorched alcohol?
Title: Re: Rotten fruit alcohol versus conventional alcohol
Post by: dariorpl on April 15, 2016, 07:29:51 pm
As I understand it, wine (and therefore also wine vinegar) is produced by stirring the mixture very frequently. That encourages yeast to form. Yeast are tiny organisms that won't be disturbed by stirring. Mold on the other hand likes to form large structures that get broken up when you stir. Therefore, if you don't stir, you get mold rather than yeast, and mold doesn't seem to produce the same alcohols that yeast does. And it creates a particular taste of it's own, which most people don't like in their wine, so they avoid it by stirring the mixture.
Title: Re: Rotten fruit alcohol versus conventional alcohol
Post by: ciervo-chaman on June 22, 2016, 06:17:51 am
I do like to make that too!

Plums are great tasting and acid mmmm!! Yum

What fruits have you tried and tasted best?