If one leaves a bottle of fruit juice or punch in the refrigerator for a week or more and it ferments (presumably just from a yeast cell that floats into it from the air in the few seconds when a bottle is opened to pour a drink), how much on average is the percentage of alcohol that results? Do other people than I find these things (most recently for me: a "turned" remainder of Minute Maid mango punch from concentrate) not unpleasant to drink or use as mixers? (I never throw them out!) Especially as they usually seem to be frizzante.
2006-11-09 11:01:51 · 7 answers · asked by Hank 6 in Food & Drink ➔ Beer, Wine & Spirits
This happens often. The main reason is because of mixed sugar in the juice. So, it would be good if you don't mix any sugar to your juice when its put in a refrigerator. You can add sugar or any sweetener when you want to consume it.
2006-11-13 15:31:38 · answer #1 · answered by Thilina Guluwita 4 · 0⤊ 0⤋
Yeah, LOL...i don't advise ingesting this except you're in detention center. the different factor you're able to do is drunken fruit, pour vodka right into a watermelon or a punch bowl crammed with decrease up fruit. the thank you to Make Wine Out of Grape Juice: a million) Get some grape juice. 2) combination the grape juice with 2 components water. (the fewer water, the greater suitable the wine. Use all grape juice in case you like it incredibly good) 3) combination in merely sufficient sugar to the place it starts off to instruct cloudy. 4) upload 0.5 of a packet of yeast. (an entire packet while you're creating plenty.) 5) hit upon a field to make the wine in. i might recommend a plastic field. 6) Poke a small hollow interior the lid of the field. that is to enable the carbon dioxide produced throughout the time of fermentation out of the field. If the hollow is merely too small to enable the carbon dioxide out, the wine will destroy, yet while the hollow is merely too vast, and air gets in, you have gotten vinegar. test, this section takes some adventure.
2016-11-23 13:19:56 · answer #2 · answered by Anonymous · 0⤊ 0⤋
My Dad has always enjoyed getting cider only from one local place, that makes it without preservatives! No preservatives is the key.
Then he takes it and leaves it in his pantry. He always unscrews the cap just a bit, so the gases don't build up.
I have seen those bottles get quite a bit of pressure in them! Then even dent. It is zappy.
No matter what you drink, I love you're word frizzante! As long as it makes you happy, enjoy you're frizzante, I'll drink to that.
2006-11-09 14:17:56 · answer #3 · answered by smoothsoullady 4 · 1⤊ 0⤋
It depends on the amount of sugar that is in the original mixture. The more sugar, the more alcohol (assuming there isn't so much sugar that it kills the yeast). You can measure the specific gravity of the original solution with a specific gravity meter to give you the potential alcohol:
The specific gravity of 1.0359 will yield potentially 5% alcohol, for example
2006-11-09 11:10:08 · answer #4 · answered by tspbrady 3 · 0⤊ 1⤋
if it's made from concentrate i doubt it will ferment and if it did you would know because of a build up of pressure in the bottle because when yeast convert glucose(sugar) to ethanol(alcohol) they produce co2 and i would lean more towards 2-3 weeks for it to ferment
2006-11-09 12:46:09 · answer #5 · answered by sns173@sbcglobal.net 2 · 0⤊ 0⤋
BOTTLED DRINKS AT SOME POINT DRIVE US TO BATTLING FOR HEALTHY LIFE.
FRESH JUICES WILL TAKE CARE OF OUR HEALTH'S NEEDS
2006-11-09 11:05:14 · answer #6 · answered by R Purushotham Rao 4 · 0⤊ 1⤋
very little, as in less than one tenth of one percent ABV
2006-11-09 11:04:13 · answer #7 · answered by supahtforyou 4 · 0⤊ 0⤋