Author Topic: Rotten fruit alcohol versus conventional alcohol  (Read 1897 times)

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Offline NuclearKnight

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Rotten fruit alcohol versus conventional alcohol
« 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?



Offline dariorpl

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Re: Rotten fruit alcohol versus conventional alcohol
« Reply #1 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.
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Offline ciervo-chaman

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Re: Rotten fruit alcohol versus conventional alcohol
« Reply #2 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?