Here's a list of questions I'm frequently asked about the food and drink experiments on this site. While they're pretty reasonable fears or concerns, there's a far more reasonable explanation for why you shouldn't be concerned for explosions or getting sick. For more information on the history and some interesting recipes, check out Sacred and Healing Herbal Beers or for some hard science, get Fermentation and Food Safety.

I'll update it frequently, as more come in. Feel free to send in questions.

Q1. Is it dangerous? Can things explode, make me blind, invoke the wrath of God or a koala, etc?

Of course you need to use your head. If we're making wine, then obviously drinking a gallon of it won't be a great idea. Drinking a mere few glasses and driving a car will hurt you or a bystander.

As to the exploding, seriously doubtful. If you're distilling and trying to make 80-proof gin, you're basically igniting a rocket, and it can definitely explode, causing death or severe injury. With fermentation, the rate at which microorganisms produce CO2 is pretty slow, so you might crack a jar if it's unattended, without enough room inside to expand, before they die out (a jar might open with the sound a carbonated can makes, but I've never seen one crack.) The pressure doesn't build quickly enough to "explode". If you're really concerned, I recommend making a fault line and aiming it at the wall (e.g. don't tighten the cover fully, or use an airlock -- anything that's more likely to pop out or break than the solid glass of the vessel would shatter.)

Methanol doesn't really occur in food fermentation: again, typically in high heat/pressure environments (like distilling liquor.) If I remember correctly, the most hearty known yeast can only survive a solution of ~21% ethanol (as much as Champagne) so that's about the most that will be produced in natural fermentation. Overdose in moderation shouldn't be possible. Harmful accidents are difficult. You'll be talkative, then tipsy, then drunk, before you're in danger of poisoning. Stop drinking when you're drunk: if not for the sake of your life, then for those of us who have to listen to you talk about the evils of capitalism or how much you love your friends.

Koalas are tree-huggers who sleep close to 18 hours a day and subsist on a vegetarian diet. I wouldn't worry about it.

Q2. Won't my house smell if I ferment something? How do I keep the smell down?

If it smells up the house, you're probably doing it wrong. Bad bacteria spoiling our food is the exact thing we're trying to prevent.

Evolution happens. If my ancestors were given to eating food that smelled like bacteria-infection, they wouldn't have lived long enough to eventually make me. Naturally we, the survivors, have millions of years of conditioning toward being repulsed by things that will hurt us (though some things are only repulsive) and being enticed by things we need, at a sensory level. That said, if you're meant to eat something, it should absolutely not smell like spoilage! Keep in mind, this is a method of preserving food.

In the interest of this site being about creating things better, none of the recipes or experiments (and I've verified them all) should stink up your house. At worst, there might be a sugary scent in the room, but in almost all cases, you should smell nothing.

Finally, be reasonable, as there are exceptions to every rule.

Q3. How do you keep out bugs, badgers, and the small amounts of bacteria that might make your wine taste not-so-fresh?

Depending on what it is, I may or may not need to take any specific steps. If the container is a jar, I just keep the lid lightly screwed so gas can be forced out by the pressure, but nothing can get in. When make wine or beer, use an airlock on your carboy, or other fermentation vessel, to keep things reasonably sterile. With larger pots, I usually just leave something heavy sitting on the lid (or lightly tie it down,) though for "sensitive" tasting projects, I use a cone of salt (explanation coming soon.)

Resist the temptation to keep things outside -- just because the raccoons can't break in to the jar or carboy, doesn't mean they won't toss it around, trying.

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