It all comes down to sugar and acid. Any fruit can become wine, but grape juice (and, almost as good, apple juice) have the ideal concentrations to become a happy alcohol accident.  Alcohol is the result of yeast fermenting sugars into alcohol and carbon dioxide. Many factors go into this chemical reaction:  Type of sugar: glucose and fructose are easiest for wild yeast to digest.  Amount of oxygen: too much and…

Read More