SC - what shall i ask for from friends travelling

[Gaylin Walli]

My supply of almond milk is now about 3 days old, placed in a sterilized
jar and refrigerated.  I opened the jar tonight, in order to pack it into
freezer containers in the small amounts for sample recipes.  It bulged at
me.  I stirred it: looked suspicious!  Tasted it, and somehow or other it
seemed to be trying to ferment!  It wasn't very far off and I didn't drop
down dead, so I tossed it into the freezer, where it should probably have
gone the night I made it.  A 1/4C. amount got left open in the frig, and
dried out.  I added warm water, left it alone, and had almond milk again
a little later.  No fermentation attempt.

Can any of you brewers or food chemists tell me what's going on with the
bottled almond milk?  It had the bit of brown sugar in it, but nothing
else in the frig is fermenting, and there's lots of sweet stuff in there.
 Should be OK, once cooked, don't you think?


Regards,

Allison
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc

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