[Sca-cooks] brewing

[Audrey Bergeron-Morin]

>Most natural yeasts will create alcohol from sugar with no problem. I've 
>had it happen to jam

I've had it happen to salsa. It was quite spectacular!

> If you shut the material off in bottles after the fermentation starts, 
> that should reduce the risk of getting nasty germs joining the mix later 
> on. Of course you could easily already have caught some of those when you 
> harvested airborne yeasts, but the risk increases over time.

Most nasties make your brew taste vile anyway, so there's not much risk of 
poisoning yourself.