anyone ever have something spontaniously ferment?

[earlytimes]

My kid's see-through sippie cup half-filled with apple juice found its way behind something on our kitchen counter and we missed it the past few days when it came time to do the dishes. Well, I found it tonight, and it's bubbling away like my apfelwein! My wife mixed up the frozen concentrate last Wednesday, so the longest it could have been sitting there is 5 days. I'm wondering where the yeast came from to get it fermenting? Perhaps some splashed out when I was cleaning the sediment out of a bottle after I drank it? Wild yeast while my wife was mixing it in the pitcher? Anyone lese ever have this happen?

(I'm half tempted to let it ferment out and taste it in a couple of weeks!)

 

[Arneba28]

Yes. Orange juice, constantly starts to ferment in my fridge. I dont drink much of anything but coffee, beer and diet pop, but every once in a while ill get a 1/2gal of orange juice and have one or two glasses then the rest of it will sit for a month in my fridge and the carton starts to expand and even heard one hissing pressure when I opened the fridge once. I wonder where the yeast came from as well. Its almost cherry season here and I am having ideas

 

[mysteryberto]

Once I had a bottle of juice squeeze which I drank part of and set aside and forgot about. Weeks later when I opened it smelled just like wine. Did not taste it however.

 

[Evan!]

The yeast came from, well, everywhere. There's wild yeast and bacteria on practically everything. You know when a ray of sunlight comes streaming through the window and you see all the dust particles in the air? Each one of those little particles is coated with bacteria and wild yeast.

If you leave a sugary liquid out and it DOESN'T start to ferment on its own, then I'd wonder.

 

[earlytimes]

The yeast came from, well, everywhere. There's wild yeast and bacteria on practically everything. You know when a ray of sunlight comes streaming through the window and you see all the dust particles in the air? Each one of those little particles is coated with bacteria and wild yeast.

If you leave a sugary liquid out and it DOESN'T start to ferment on its own, then I'd wonder.

Yeah, I guess I'm just surprised at how fast it took off. I mean, I've got a nice krausen and yeast sediment on the bottom of the cup already and it's only been 5 days max, probably closer to 3 or 4. And this was without purposefully adding any yeast. Some beers don't start fermenting that fast when we want them to! If it was indeed just wild yeast that started this thing off, it really makes you appreciate the efforts we put into sanitizing everything to prevent wild yeast and nasties from taking over our brew.

 

[carnevoodoo]

On my next batch I am going to intentionally leave some second runnings out and see what I get. I am thinking I'll put out 5 mason jars full of wort in various locations in my yard and see what happens.

And knowing what I do now, I would most definitely taste it. It won't kill you.

 

[homebrewer_99]

Yeah, beans...