Is fermented noni juice alcoholic?

I don’t think so! At least not very much, unless sugar was added. The fruit seems to not contain much sugars in the juice.

Don’t drink what you don’t understand, though.

Moonshine requires distilling not just fermentation.

Noni juice contains about 4g of sugar per ounce. If the fermentation is complete, that would result in an alcohol content of about 5.5%. Guiness Extra Stout is 4.27%.

Yes, any fermented beverage will contain alcohol. Fermentation is the process of yeast converting sugar into alcohol. Basically what you have is a noni-juice wine.

Here in the US, although alcohol production is regulated at the state level I believe all states allow one to brew their own beer and wine. It’s the distillation into “hard liquor” that is generally illegal. However, home brewing beer and wine is an excellent hobby and one that I thoroughly enjoy myself.

Soy Sauce and vinegar are also fermented, so it doesn’t necessarily mean it has alcohol left in it. You could get your self a hydrometer and float it in it and see. ( I used to do the accounts for a small brewery. Coolest job, ever.)

@cazzie Traditionally fermented soy sauce does have an alcohol content, up to about 2.5%. The fermentation that make vinegar is different. It’s a bacterial fermentation (instead of a yeast fermentation) that converts the alcohol in wine to acetic acid.

@thorninmud I don’t know how the noni juice is fermented. I could be bacterial fermented, she didn’t say. Alcohol can be cooked out of a fermented product. It was still fermented, but no longer contains alcohol. The only way to check if it has alcohol in it is to test it with a hydrometer.

@cazzie – Vinegar (and soy) are indeed fermented. However, it is a two stage process. The first is the yeast fermentation that turns the sugar into alcohol. Then there is a second stage bacterial fermentation that turns the alcohol into vinegar.

You can make your own vinegar simply by leaving your wine out and exposed to the air for awhile. I will grow a bacterial sheet on the top (also known as “mother”) that can be used to speed up the process in future vinegar making by saving and using a small chunk to seed the wine you want to turn to vinegar.

My parents inadvertently made red wine vinegar once. I didn’t realise it was because of bacteria, I thought it was because it oxidised somehow because it was exposed to the air. The didn’t use a closed system and simply had a large crock with a cheesecloth over the top. That is interesting.

A friend of mine has made mead for Jul. I really really want to make some myself. She’s coming over for soapmaking lessons, so perhaps she can pay me in mead!

I was thinking it might be like vinegar. Thank you for the GA’s.