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
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7 answers
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asked by
Hank
6
in
Food & Drink
➔ Beer, Wine & Spirits