So, /ck/, I've been in the habit of lightly fermenting crushed pomegranate seeds. I like the taste after I strain and chill it.
What sort of health problems am I inviting?
I add a bit of yeast and some sugar-- there's not a lot of sugar to start with, so the process dies out fast enough. It's easy to do small batches in a jug with a posable spout. I place a filter over the spout, which is an improvement over having to burp a ziplock bag. I only bought the jug after the experiment was a tasty success.
I could definitely play with some better yeast!
I don't know about making actual wine-- I've heard that too much fermentation just gives you "notes of nail polish remover".
Has anyone done this before? How much yeast and sugar per cup of juice is a good idea?