[N/A] Alcoholic fruits?

Pi1otguy

Pi1otguy

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Eating an orange that's been sitting around for a while. It looks ok but tastes a bit alcoholic. Something between orange flavored beer and a weird orange wine.

1) is such fruit safe to consume? (I.e. is this the fun kinda alcohol or the go blind type)
2) Does this trigger the "8hr bottle to throttle" rule?
 
Not enough methanol in that to pose a problem. The ethanol in normal sugar fermentation is more than enough to offset any methanol produced.

Yes, if you realized it was alcoholic and kept eating it. Otherwise I would make the argument that the coconut they brought me was just a fruit, despite the four shots of rum they poured in it.

Are we going to see this in the medical forum? Is this DUI reportable if I ate fermented fruit? Can I get a first class medical? :D
 
Where I grew up there was a number of persimmon trees. When those things started dropping off the tree in the fall, the possums and raccoons would scarf them down, then wobble away, barely able to walk.
 
This orange that’s been sitting around a while, you didn’t happen to find it sitting at the bottom of a mason jar soaking in a fine clear liquid, did you? Those are the best ones, but yeah, don’t try to fly for a while.
 
Can only bust 8 hr rule if you admit to it or have been observed by someone credible. Fair warning, faa uses their own unpublished standard for credible like everything else…

Insofar as BAC, .04
 
Nothing like fresh apple cider when it starts to get a little "tangy".
 
Zeldman said:
Where I grew up there was a number of persimmon trees. When those things started dropping off the tree in the fall, the possums and raccoons would scarf them down, then wobble away, barely able to walk.
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Where I grew up we had a pyracanthas bush (I don't know if it has a common name). I had red berries that would ferment on the vine, so to speak, and the robins loved them. We were highly amused by all the drunk robins.
 
If the moisture content is too high in honey it can ferment and turn into alcohol.
 
I have known a lot of alcoholic fruits in my life, but have never eaten a fruit that was an alcoholic - or maybe I did.
 
2-Bit Speed said:
FIFY lol :biggrin:
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Never actually tried making my own mead or vodka. But did have one small harvest where they didn't quite cap enough of it (it's considered nectar until it's capped) and it did ferment. Wasn't complaining.
 
Racerx said:
If the moisture content is too high in honey it can ferment and turn into alcohol.
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As a bee keeper, hops grower, and hobby brewer, I can absolutely confirm honey can ferment into mead if the the brix is correct. It takes a long time (years) for it to develop an exquisitely fine flavor, and any minor errors in preparation early will make it unpalatable.
 
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I’m just trying to figure out the thread title about Non/Alcoholic Alcoholic Fruits. :dunno:
 
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