Alcohol is sugar!?

I guess you mean alcoholic drinks often contain lots of sugar, but you can have something like vodka which is pretty much water and ethanol.

For sure that ethanol was made by yeast processing sugar, but the amount in the final product is up to you!

Alcohol is distilled from sugar and its relatives. Glucose and its ilk.

Ever eaten a grape?

Why, are we out of nails?

And alcohol is a children's drink that an adult left out because life was too hectic and I'm really thirsty so I'll just finish this apple juice that's been in my car since Saturday-heyheyhey hello ethanol.

Like kombucha was probably an accident, as was mead, incredibly lucky that yeast and lactobactre can outcompete nearly every other pathogen in the exact temperature ranges humans live under

I uh, you’re so edgy?

If you were thrown off by the 'nails' comment, it's a reference:

https://www.math.ttu.edu/~pearce/jokes1/joke-270.html

The way I've heard the joke always involves a duck going to a lemonade stand and asking for grapes, but this was the best Google result I found, so...

Appreciate that. No, I glossed over the nails comment. I indeed did not get it, but like the rest of said response, most of it didn’t make sense.

Thank you for the context.

It didn't make sense? Are you sure? or are you just being uncharitable on HN? How do you think alcohol was discovered? How about any fermented food? Do you think someone drank 3 day old juice because they wanted to? Or leftover cabbage from the party this weekend?

Do you know what Kombucha is? What lactobactre, and yeast are? You've never accidentally fermented anything? You don't have kids or your life isn't hectic, you've never imbibed ethanol?

I recommend starting from maltose or fructose, personally. Did you get to the third line of the comment you were replying to?

(Distillation is independent of fermentation, you can get as far as Champagne (or 20% hooch with turbo yeast) without firing up the still.)

Ginger kombucha has a nice spicey burn to it that I enjoy. Not quite the same, but similar enough.

The pre-mixed kombucha dry tea I bought was super sour, like an arnild palmer. It hit like lemonade on the first tingly fizzy sip. My wife was sensitive to smell so I stopped brewing. I haven't found any kombucha that had that degree of lemonade and icea tea going. I decant into growlers so I actually get a pretty violent pop, even after refrigeration.

What I don't understand is why all kombucha is refrigerated, I only drank mine cold because it is smoother that way, but straight off the 78° bucket was fine too!