North American Fruit Explorers mailing list at ibiblio

["Thomas Olenio" <tolenio@sentex.net>]

Hello,

Press some cider (unpastuerized), let it sit in the same location as the  
apples.  It will develop a fizz at it becomes hard cider.

It is the yeast converting the sugar to alcohol and CO2 that creates the  
fizz in the cider.

Are your apples fermenting in storage?

Later,
Tom

On Mon, 08 Nov 2004 12:30:12 -0500, <JoanRRosenberg@aol.com> wrote:

> Heron, you have a first.  Never heard of that.  But let me ask, are all  
> the apples in that storage bin the same way?  It may have something to  
> do with the conditions of storage.  You might want to make some very  
> detailed notes.  If you can replicate the event, you then have a chance  
> of understanding what might have caused it.  Any compressed gas can  
> cause a fizzing, including carbon dioxide.  So the question is, what is  
> happening to the apple. What you really need is a curious high school  
> student in need of a chemistry science project who would be willing to  
> take a fizzy apple to the lab for testing.
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