I normally buy non pasteurized natural apple juice at the fresh market from a place that I chose just because the guy was nice to my wife.
One day he was closed, so I went for the other one that sold another non pasteurized _healthy_ juice.
I brought it home and was kind of puzzled : I put my yeast, and set my home made setup for making my cider and it was not kicking as much as usual. So I tripled the dose of yeast. Finally kicked.
After 9 days I tried it. It was alcoholized AND sugarished.
One of my highest batch. And I was really puzzled.
Yeast makes alcohol out of sugar. And I had put my regular chaptalization. Nothing that should have been that sugarish AND alcoholized.
It was weirldy tasting like sorbier (rowan and mountain-ash). I knew this taste, because my great mother used to make us drink this horror as a water syrup when I was kid. Once you know you never forget. Beuark.
And I got sick for the first time the day after. So I inquired.
When I told my story to other vendors they told me it was a classic in "healthy food", sorbitol helps conserves without being actively searched. Hence my triple yeast kick.
The funny part is that I realized you need no labs to detect fraud, you need to have eaten the "right" food as a kid. You need to be critical, experimenting, thinking. And confrontational.
You know, I began making my alcohol for the same reasons my great father did when he was a (Belgian) migrant in France. Because he was poor and wanted something cheap of a quality he liked.
I learned making my malossol, my ketchup, my tomato sauce, my mistelle.... to. Because, coding is not enough skills.
And nowadays, I am better at appreciating food and detecting food fraud.
I really appreciate what being poor has taught me, I don't really appreciate that most customers are so ignorant they make food more expensive and less edible for "healthy reasons".
Something is kind of wrong globally. But I kind of don't care, me, I can survive.
Sorbitol is not a preservative, your juices probably had sorbic acid which is used as an anti-fungal, but for a good reason:
I grew up in a region where historically the rates of liver cancer were much higher than the national average: The summers there are long and extremely humid, perfect breeding conditions for mildrew in the food supply and people are constantly exposed to aflatoxin, a Group 1 carcinogen[1]. However thankfully the situation is improving as people realise the danger and use preservatives when it is appropriate to do so. Although having lived there for quite a long time I am still more likely to develop liver cancer than you.
Basic food chemistry is not fraud, if anything it saved many lives.
Sorry, I just can recognize the taste of the plant, not the molecule.
Thanks for the precision.
I do agree with you. I still think people should accept that you cannot delegate knowledge to elite and learn. I also accept what you say about the knowledge that saves life.
We would be better protected if people were part of the chain of control and accepted that science can be done in their kitchen and that we need to cooperate because it is hard to have a job a family and be perfect in everything.
One day he was closed, so I went for the other one that sold another non pasteurized _healthy_ juice.
I brought it home and was kind of puzzled : I put my yeast, and set my home made setup for making my cider and it was not kicking as much as usual. So I tripled the dose of yeast. Finally kicked.
After 9 days I tried it. It was alcoholized AND sugarished. One of my highest batch. And I was really puzzled. Yeast makes alcohol out of sugar. And I had put my regular chaptalization. Nothing that should have been that sugarish AND alcoholized.
It was weirldy tasting like sorbier (rowan and mountain-ash). I knew this taste, because my great mother used to make us drink this horror as a water syrup when I was kid. Once you know you never forget. Beuark.
And I got sick for the first time the day after. So I inquired.
When I told my story to other vendors they told me it was a classic in "healthy food", sorbitol helps conserves without being actively searched. Hence my triple yeast kick.
The funny part is that I realized you need no labs to detect fraud, you need to have eaten the "right" food as a kid. You need to be critical, experimenting, thinking. And confrontational.
You know, I began making my alcohol for the same reasons my great father did when he was a (Belgian) migrant in France. Because he was poor and wanted something cheap of a quality he liked.
I learned making my malossol, my ketchup, my tomato sauce, my mistelle.... to. Because, coding is not enough skills.
And nowadays, I am better at appreciating food and detecting food fraud.
I really appreciate what being poor has taught me, I don't really appreciate that most customers are so ignorant they make food more expensive and less edible for "healthy reasons". Something is kind of wrong globally. But I kind of don't care, me, I can survive.