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Posted: 5/18/2014 10:53:04 PM EDT
[#1]
If it's a distilled product it should be okay. If it's wine or beer it would depend on age and exposure to the elements. The only way to find out is next Friday night !
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Posted: 5/18/2014 11:18:54 PM EDT
[#2]
Drink-up me Hardies, Yo Ho!!
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Posted: 5/22/2014 12:20:44 PM EDT
[#3]
Spirits in the bottle don't age, they are essentially frozen in time at the time of bottling.
There are no known human pathogens that can survive In beer, wine, or liquor. Your fine to drink it. |
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Posted: 5/22/2014 1:20:32 PM EDT
[#4]
You definitely drink it. Bottled liquor is inert after bottling assuming it has not been opened and the seal is intact. No aging or changes occur. Unfortunately that means that if you find a 20 year old bottle of whiskey, that was 12 years when it was bottled, you have a 12 year old bottle of whiskey. Fortunately, on the other hand,.... you have whiskey.
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Posted: 6/1/2014 6:03:18 PM EDT
[#5]
Quote HistoryQuoted:
Spirits in the bottle don't age, they are essentially frozen in time at the time of bottling. There are no known human pathogens that can survive In beer, wine, or liquor. Your fine to drink it. As long as there is oxygen present. Anaerobic bacteria can kill you. |
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Posted: 6/2/2014 1:57:53 AM EDT
[#6]
Quote HistoryQuoted:
As long as there is oxygen present. Anaerobic bacteria can kill you. Quote HistoryQuoted:
Quoted:
Spirits in the bottle don't age, they are essentially frozen in time at the time of bottling. There are no known human pathogens that can survive In beer, wine, or liquor. Your fine to drink it. As long as there is oxygen present. Anaerobic bacteria can kill you. No. There are no pathogenic anaerobic or aerobic bacteria that can survive in beer/wine/liquor. Low nutrients Alcohol content Alpha acids (for beer) Tannins (in wine) Sulfites (in wine) Co2 (in beer) Average temps Cold temps (in beer) No o2 All add up to selector factors that completely inhibit growth of pathogenic organisms. I've spent too mich class time and years in the brewing industry to not know my shit. |
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Posted: 6/2/2014 9:08:19 PM EDT
[#7]
Quote HistoryQuoted:
No. There are no pathogenic anaerobic or aerobic bacteria that can survive in beer/wine/liquor. Low nutrients Alcohol content Alpha acids (for beer) Tannins (in wine) Sulfites (in wine) Co2 (in beer) Average temps Cold temps (in beer) No o2 All add up to selector factors that completely inhibit growth of pathogenic organisms. I've spent too mich class time and years in the brewing industry to not know my shit. Quote HistoryQuoted:
Quoted:
Quoted:
Spirits in the bottle don't age, they are essentially frozen in time at the time of bottling. There are no known human pathogens that can survive In beer, wine, or liquor. Your fine to drink it. As long as there is oxygen present. Anaerobic bacteria can kill you. No. There are no pathogenic anaerobic or aerobic bacteria that can survive in beer/wine/liquor. Low nutrients Alcohol content Alpha acids (for beer) Tannins (in wine) Sulfites (in wine) Co2 (in beer) Average temps Cold temps (in beer) No o2 All add up to selector factors that completely inhibit growth of pathogenic organisms. I've spent too mich class time and years in the brewing industry to not know my shit. My bad. Sorry bud. Forgot it was you. |
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Posted: 6/3/2014 8:43:33 AM EDT
[#8]
Quote HistoryQuoted: My bad. Sorry bud. Forgot it was you. |
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Posted: 6/3/2014 9:15:07 AM EDT
[#9]
Quote HistoryQuoted:
No. There are no pathogenic anaerobic or aerobic bacteria that can survive in beer/wine/liquor. Low nutrients Alcohol content Alpha acids (for beer) Tannins (in wine) Sulfites (in wine) Co2 (in beer) Average temps Cold temps (in beer) No o2 All add up to selector factors that completely inhibit growth of pathogenic organisms. I've spent too mich class time and years in the brewing industry to not know my shit. Quote HistoryQuoted:
Quoted:
Quoted:
Spirits in the bottle don't age, they are essentially frozen in time at the time of bottling. There are no known human pathogens that can survive In beer, wine, or liquor. Your fine to drink it. As long as there is oxygen present. Anaerobic bacteria can kill you. No. There are no pathogenic anaerobic or aerobic bacteria that can survive in beer/wine/liquor. Low nutrients Alcohol content Alpha acids (for beer) Tannins (in wine) Sulfites (in wine) Co2 (in beer) Average temps Cold temps (in beer) No o2 All add up to selector factors that completely inhibit growth of pathogenic organisms. I've spent too mich class time and years in the brewing industry to not know my shit. Hmmmm, maybe, but there are all kinds of harmful items that can destroy beer and wine regardless of sulfites and tannins. It may not kill you to drink skunky beer or wine, but hydrogen sulphide will ruin your day. Beer or wine stored improperly, or that doesn't have the character to cellar for a long time, is still bad. (15 years in making wine here) |
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Posted: 6/3/2014 10:23:14 AM EDT
[#10]
Quote HistoryQuoted:
Hmmmm, maybe, but there are all kinds of harmful items that can destroy beer and wine regardless of sulfites and tannins. It may not kill you to drink skunky beer or wine, but hydrogen sulphide will ruin your day. Beer or wine stored improperly, or that doesn't have the character to cellar for a long time, is still bad. (15 years in making wine here) Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Spirits in the bottle don't age, they are essentially frozen in time at the time of bottling. There are no known human pathogens that can survive In beer, wine, or liquor. Your fine to drink it. As long as there is oxygen present. Anaerobic bacteria can kill you. No. There are no pathogenic anaerobic or aerobic bacteria that can survive in beer/wine/liquor. Low nutrients Alcohol content Alpha acids (for beer) Tannins (in wine) Sulfites (in wine) Co2 (in beer) Average temps Cold temps (in beer) No o2 All add up to selector factors that completely inhibit growth of pathogenic organisms. I've spent too mich class time and years in the brewing industry to not know my shit. Hmmmm, maybe, but there are all kinds of harmful items that can destroy beer and wine regardless of sulfites and tannins. It may not kill you to drink skunky beer or wine, but hydrogen sulphide will ruin your day. Beer or wine stored improperly, or that doesn't have the character to cellar for a long time, is still bad. (15 years in making wine here) Danno's talking about pathogens, and was originally talking only about spirits. He didn't say that the beer/wine/liquor would taste good or be free of nasty chemicals, just that it wouldn't have any harmful pathogens. |
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