Posted on 07/24/2004 11:23:11 AM PDT by aimhigh
Carbonated fresh fruit soon may hit the market, thanks to Oregon State University scientists who have perfected technology to put fizz in apples and pears.
The product, known as “Fizzy Fruit,” was discovered by accident when Galen Kaufman, a Texas neurobiologist, left some pears in a cooler chilled with dry ice. Carbon dioxide gas from the dry ice entered the fruit.
(Excerpt) Read more at news.statesmanjournal.com ...
Could be a hit in San Francisco
Why would anyone be interested in pieces of fruit that pass gas????
Cut several plugs into a watermelon.
Fill with favorite clear liquor.(Moonshine works just fine.)
Put back in fridge for 24 hours.
THAT...is fruit with a real kick.
I've had overripe apples that I would swear had a little fizz to them. Probably some fermenation starting to happen.
Speaking of fizz, if you put a quarter teaspoon of Fleishman's bread yeast in a gallon jug of Welch's grape juice, cap it, and let it sit for two weeks, you'll have carbonated wine. The ultimate poor man's bubbly.
I actually discovered this in June, when I went camping. We were gone for 5 days so w bought 20lbs of dry ice and put it in the bottom of the cooler. We had apples and grapes in the cooler also. They become mildly fizzy after about three days, and are actually pretty good.
Speaking of fizz, if you put a quarter teaspoon of Fleishman's bread yeast in a gallon jug of Welch's grape juice, cap it, and let it sit for two weeks, you'll have carbonated wine. The ultimate poor man's bubbly.
is it any good?
It's surprisingly unbad -- about on par with the el cheapo wines with the screw-on caps. Mostly it's a fun DIY kind of thing. It's neat to McGuyver a carbonated alcoholic beverage into existence with common ingredients.
Yeah, but you have to eat it all at once or it goes flat.
See #2.
Better if you use a wine yeast, and don't let it go too long
or you get rather nasty headaches.
We used to do this with cider a lot.
We made some beer once. It tasted pretty good so we put the caps on and went to a movie. When we got back most of the bottles of beer had exploded. LOL! It was the biggest mess to clean up. There were pieces of glass blown clear into the living room. We quickly uncapped the few bottles not blown apart. No more beer DIY projects for me. :-)
Holy cow! They must have still been producing some C02. I'm surprised the lids didn't blow before the bottles did.
I've never had a jug of grapejuice wine do anything worse than overflow. The Welch's people seem to have designed their cap to let off excess pressure. A smart move, since it's bound to happen that a jug would be left on the shelf for too long, ferment, and get gassy. With no relief valve, it would explode (I guess) and you might end up with a lawsuit (or at least a big mess).
Actually, I think it all blew together. Someone told me is was probably from too much yeast, but I don't really know. It was a big mess to clean up, but it was well worth the laugh. LOL!
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