Quote: Alcohol is produced when people use yeasts to start fermentation. (I have no idea why people choose to use a yeast, but they do)
Other types of acids are produced depending on what medium you choose. If you use vinegar you have acetobacteria, if you use yogurt or raw milk you have lactobacteria, and if you use things like cabbage or pickles too.
If you stay away from starting by adding yeasts you shouldn't have a problem w alcohol. Balance is the key and you want to keep the lactic acid bacteria in charge! (dominant)
If you take a look at the additional info added at the bottom of part 3 in the lacto-fermenting series it gives a little info on that. Also see part 2! for a brief overview of the types of fermentation.
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