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1

Alcohols exhibit rapid broad-spectrum antimicrobial activity against vegetative bacteria, fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat. You are not fermenting with vinegar or alcohol, you are pickling and preserving though, but you need to ...


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So the sugar is most likely dissolved in equal parts in the water and ethanol, while that fat is dissolved completely in the alcohol. The most likely reason why your drink solidified would be in my opinion that it was a bit warmer while blending because of the friction so the fats partially melted, which also helped the dissolving into the alcohol process ...


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The factors that decide what starts the party as you say are the starter and the environment. The yeast and bacteria are already present. If one of them is in the majority, then they'll get a head start without any intervention. It's just survival of the fittest. But for the most part, fermenters intervene. We add starter cultures for one, and we control the ...


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