Saturday, 7 February 2015

Tasty Tipsy Fruity Treat

Tesco shopper ‘asked for ID to buy fruit because it could ferment into alcohol’

Story Link

At a local supermarket store
Fresh fruit within a sell by date
Buyer beware ID required
Should it ferment whilst you wait

Melon grape and apple chunks
A pealed selection in a pot
Too long a queue sets off the brew
Converts a wicked moonshine tot

Rules from fools daft guidance tools
A kind of rind when taking pith
Without any kind of additive
More like a drunkard’s cocktail myth

  • Basically, fermentation involves placing your chosen fruit in a jar or other container and adding a combination of water, sugar and starter culture (such as yeast or whey).
  • The lid is then sealed and the fruit is left at room temperature for between 2 to 10 days. During this time, the starter culture will convert the sugar to alcohol, and carbon dioxide gas will be produced as a by-product, forming bubbles at the top of the jar.

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