It’s not that I tested my yogurt, it’s that early stage lactic acid bacteria produce alcohol, so we know it’s in there. They produce small amounts (unlike yeast), but still, foods fermented with l. mesenteroides will have trace amounts of alcohol. Alcohol is generally produced in the earlier stages of fermentation when heterofermentative bacteria are more active as opposed to later stages when more specialized (and acid-tolerant) homofermentative bacteria are absent. You can read about this (with citations in Sandor Katz’ The Art of Fermentation ).
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“In its kooky and non-intimidating way, Sandor’s book, Wild Fermentation , takes us on a journey through time, taste, and anthropology, with a unique and refreshing look at the current state of the world…. Wild Fermentation will set you spinning through healthy and exciting possibilities developed over the millennia by people and microbes working together in all sorts of wild combinations…I laugh out loud when I think about this book being read by the public. It’s full of easily digestible radical analysis and the matter-of-factness of Sandor’s fabulous lifestyle among the radical faeries living in the rural widerness of middle Tennessee.”