Beth Ann Bretter
ladypeyton at yahoo.com
Sat Jun 21 09:25:14 PDT 2008
Wine making Laurel here. The vast majority of bottled beverages include a preservative that inhibits yeast so your beverge is more likely to go bad long before it ferments.
It is possible to override the preservative by adding a large amount of active yeast, I've done it many times as I've made wine from almost anything I thought would ferment including potatoes, onions and grapefruit, but I would NOT encourage drinking anything you think fermented on its own.
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