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If home brew goes bad, then you can taste it. Even then, it still won't make you sick. It just tastes bad. All the warnings about maintaining good sanitation are just to keep your beer tasting good - not to prevent disease. I suppose you could get sick if you didn't rinse out any cleaning chemicals that you used. And if you were distilling, then you could ...


It sounds like it was bottled, intentionally or otherwise, with sugar present in the wine. The residual yeast digested this sugar turning it into alcohol and CO2, providing the fizz. It's safe. Wine generally doesn't get "unsafe", it goes bad. As wine is exposed to oxygen it turns to vinegar. This is safe but unpleasant to drink.


I'm deliberately avoiding addressing whether this question is appropriate for this forum. A question was posted on meta regarding that issue, presumably in response to this question, so it's possible that this will still be closed. In the meantime, however... You could brew beer with potatoes, and there would, of course, be challenges in that alone - ...


In ancient times brewing was used to make dirty water safe to drink. So relax and as long as it smells and tastes OK everything is fine.


As long as your beer has alcohol in it, it is pretty much guaranteed to be safe to drink. Lots of live yeast in the beer can give you gas, and acetaldehyde can worsen hangovers, but other than that you're safe.


Buy fresh potatoes regardless of what you want to do with them. Come on!


I would be cautious. I'm not a chemist, but here is what I could find on the subject: The biggest risk appears to come from plasticizers used to make your PVC probe flexible. PVC is very brittle; the plasticizers are used combat that. A study published in the Journal of Applied Polymer Science shows high rates of leaching of plasticizers in PVC at high ...


as a side note, digital meat thermometers with a thin flat cord attaching a probe to a base station work REALLY WELL! I splurged and bought a high quality one ($30) and it's amazing. You insert the metal probe into the mash and the thin cord allows you to close the lid and monitor temp on the base station. You can even set it to alarm at certain ...


If the white bits are on the top, it is probably a mold. I once got this when I tried using honey as a sweetener instead of sugar. To get rid of the mold I first skimmed all of the white bits off the tea and then poured most of the brewed tea out except for a very very small amount. I then rinsed my scoby and added it to the small amount of brewed liquid and ...


What you're describing is called a colony of cells called a pellicle. According to Home Brew Talk's wiki: A pellicle is a lumpy, slimy white film that is formed by some strains of wild yeast, notably brettanomyces, during fermentation. A film on your beer in the fermenter or the bottle almost always indicates an infection, unless you have ...


Presence of a fizz depends on wine production methods. Intentionally or not there might be fizz in it. I guess your friend has presented you with a bottle of sparkling wine. I'm not a sommelier but after drinking quite a lot of different young/sparkling wines I can tell that the only problem occurred - (very rarely) slight indigestion if the wine was too ...

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