Re:Germany’s move to legalise cannabis expected to create ‘d...
by skissane on Friday July 01, 2022 @08:37AM
(#31945544)
> Alcohol isn't naturally occurring in harvested produce - it's an output from a process
Fermentation is a natural process. Alcohol naturally occurs in overripe fruits. Humans first discovered it by accident - fruit juices or grain-water mixtures left out would become alcoholic. In fact, non-fresh non-alcoholic fruit juice only became a product in modern times, because it was only in the modern period we developed the technology to stop the natural process of fermentation.
That said, natural fermentation (without distillation) can only get you up to 18% ABV - beyond that, it poisons the yeast and they stop producing alcohol. To go higher you need distillation/fortification.
Fermentation is a natural process. Alcohol naturally occurs in overripe fruits. Humans first discovered it by accident - fruit juices or grain-water mixtures left out would become alcoholic. In fact, non-fresh non-alcoholic fruit juice only became a product in modern times, because it was only in the modern period we developed the technology to stop the natural process of fermentation.
That said, natural fermentation (without distillation) can only get you up to 18% ABV - beyond that, it poisons the yeast and they stop producing alcohol. To go higher you need distillation/fortification.