after ethyle alcohol is distilled if sugar and fruits added to it does it cause further fermentation?

Question

will that ethanol fit anymore for consumption?

Answer 1

What you describe is how liqueurs are made.

No further fermentation will occur because when fruit is added to distilled alcohol, the alcohol is in such high concentration that it kills anything in it. Yeast is needed for fermentation (whether it's wild or cultivated) and high alcohol content (>20%) will kill that yeast.

When you add sugar and fruit to distilled alcohol, you have the makings of fruit based creme liqueurs (not to be confused with cream based liqueurs...creme and cream are two separate things with regads to alcoholic drinks).

Answer 2

Fermentation of the added fruits and sugar takes place only if the alcohol content is still lower than 12%. At higher levels the yeast that produces the alcohol from the sugars dies off.
That is why wine never has more than 11-12% alcohol.

If you add ethanol (ethyle alcohol) to a mix, make 100% sure that it's pure. Commercially bought ethanol is never pure: it contains methanol, a poison which is added to prevent you from doing just that.

Answer 3

No its not possible to produce such a fermentation
Microbes are the prime for fermentation,
No microbes can survive a in a medium of Distilled ethyl alcohol
Actually all the microbes are destroyed by the same
So sugar and fruits added to it does not cause further fermentation

Answer 4

Alcohol at a level at about 18% prevents any further fermentation but the drink will be loaded with sugar and the fruit will add many pleasant flavors the longer it sits.

Answer 5

no because the fermentation process is over, the yeast has already consumed all of the sugar, and died in it's own waste, it's own waste is "Alcohol", so the process is over, it would be like adding a log to the fire, after the fire is out, and the room is already "Heated".

Answer 6

Pure alcohol will not ferment

Answer 7

No because the fermentation is finished