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Hello. I have been experimenting with making alcoholic beverages from various fruits by aging and juicing them. So far I have done raw wine made with grapes. I started with regular grapes I got from the supermarket, cut them into small pieces, put them in jars with a small amount of whey and crushed them up a little. I then let the grapes sit in the cabinet for a bit over a year, then i blended them into a paste and pressed it through cheese cloth to separate the pulp, then poured the juice back in the jar. The finished product was carbonated and smelled heavily of alcohol. It tasted decent but very sour and i did get a slight buzz from the alcohol. After re-opening the jar several times the taste started to become more bitter and overpoweringly sour. I am currently working on a second batch of wine and a hard cider from granny smith apples. I am wondering if anybody else has tried anything similar and if so does anyone know of a quicker method to produce alcohol. Thanks
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If you really want alcohol, then it might be good to speed things up with juicing fresh fruits immediately and adding 1-2 tbsp of raw honey per quart.
Fermenting at room temperature in loosely capped jars for 1-4 weeks, stirring daily. Test taste every day and stop when mildly alcoholic.
To limit the damage from alcohol to body its good to eat some raw liver and raw animal fats after.
We want to live!
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If you really want alcohol, then it might be good to speed things up with juicing fresh fruits immediately and adding 1-2 tbsp of raw honey per quart.
Fermenting at room temperature in loosely capped jars for 1-4 weeks, stirring daily. Test taste every day and stop when mildly alcoholic.
To limit the damage from alcohol to body its good to eat some raw liver and raw animal fats after.
@Rabbi yeah I typically like to have something like raw kefir with any fruit that has a lot of sugar. If you don't mind going more into detail about the damage it causes in the body, i am under the impression that raw fruit alcohols dissolve hardened vegetable oils and plaque from the arteries, as opposed to cooked/processed alcohols which are toxic to the liver. But if this stuff I'm making is actually toxic too that would be important to know. Thanks for the reply
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@Rabbi yeah I typically like to have something like raw kefir with any fruit that has a lot of sugar. If you don't mind going more into detail about the damage it causes in the body, i am under the impression that raw fruit alcohols dissolve hardened vegetable oils and plaque from the arteries, as opposed to cooked/processed alcohols which are toxic to the liver. But if this stuff I'm making is actually toxic too that would be important to know. Thanks for the reply
@ruebezahl69 I mean alcohol is alcohol, chemically same, doesn't matter too much if it comes from fruit fermentation or store. Alcohol does dissolve some lipids in test tubes at high concentrations, but that's not the same in human body.
Its a dirty drug that kills cells in the body directly, while most other drugs don't do so. Of course you can do whatever you want, just telling you.
No need special methods for "cleaning" arteries, just basic rawprimal.
what do you think?
We want to live!
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@ruebezahl69 I mean alcohol is alcohol, chemically same, doesn't matter too much if it comes from fruit fermentation or store. Alcohol does dissolve some lipids in test tubes at high concentrations, but that's not the same in human body.
Its a dirty drug that kills cells in the body directly, while most other drugs don't do so. Of course you can do whatever you want, just telling you.
No need special methods for "cleaning" arteries, just basic rawprimal.
what do you think?
@Rabbi I feel like if the fruit is still in its natural state it should be fine. When people cite alcohol as being carcinogenic or causing liver damage they usually are referring to store-bought beer, wine, etc. that are all usually pasteurized, which we are all aware creates glycotoxins such as acrylamides. I haven't found any proof that alcohol itself is chemically the same after pasteurization, especially with knowing that unnatural heat exposure can spell the difference between a food being beneficial and being toxic. If you eat raw fruit in any capacity it will be exposed to bacteria in the gut and ferment as a normal part of digestion. So I see it the same as fermented dairy where the milk is predigested, only here we are talking about a solvent.
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@Rabbi I feel like if the fruit is still in its natural state it should be fine. When people cite alcohol as being carcinogenic or causing liver damage they usually are referring to store-bought beer, wine, etc. that are all usually pasteurized, which we are all aware creates glycotoxins such as acrylamides. I haven't found any proof that alcohol itself is chemically the same after pasteurization, especially with knowing that unnatural heat exposure can spell the difference between a food being beneficial and being toxic. If you eat raw fruit in any capacity it will be exposed to bacteria in the gut and ferment as a normal part of digestion. So I see it the same as fermented dairy where the milk is predigested, only here we are talking about a solvent.
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@ruebezahl69 I mean you can still get alcohol poisoning from fermented fruit juice that has natural alcohol if you drink a lot?
if its possible shouldn't it be proof its bad for health?
@Rabbi im sure that could happen if people drink too much of it. It makes sense that there would be a window of how much would be safe to consume in one sitting to no ill affect, especially if the substance is used to dissolve and presumably dump waste into the bloodstream to be discarded. If we were talking about a cell building nutrient like vitamin A then I dont think there is a consumption "limit" that can be easily reached but if it's a solvent that sets toxins free in the body I agree it should be used sparingly. I personally drink this stuff like once a year if even that
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@Rabbi im sure that could happen if people drink too much of it. It makes sense that there would be a window of how much would be safe to consume in one sitting to no ill affect, especially if the substance is used to dissolve and presumably dump waste into the bloodstream to be discarded. If we were talking about a cell building nutrient like vitamin A then I dont think there is a consumption "limit" that can be easily reached but if it's a solvent that sets toxins free in the body I agree it should be used sparingly. I personally drink this stuff like once a year if even that
@ruebezahl69 yeah I agree with the A vitamin. And its interesting idea, that non-heated alcohol might be beneficial, can't know for sure.
Experimentation could be beneficial, like tracking if people get hangovers or negative effects from drinks like this.
