One day he was closed, so I went for the other one that sold another non pasteurized _healthy_ juice.
I brought it home and was kind of puzzled : I put my yeast, and set my home made setup for making my cider and it was not kicking as much as usual. So I tripled the dose of yeast. Finally kicked.
After 9 days I tried it. It was alcoholized AND sugarished. One of my highest batch. And I was really puzzled. Yeast makes alcohol out of sugar. And I had put my regular chaptalization. Nothing that should have been that sugarish AND alcoholized.
It was weirldy tasting like sorbier (rowan and mountain-ash). I knew this taste, because my great mother used to make us drink this horror as a water syrup when I was kid. Once you know you never forget. Beuark.
And I got sick for the first time the day after. So I inquired.
When I told my story to other vendors they told me it was a classic in "healthy food", sorbitol helps conserves without being actively searched. Hence my triple yeast kick.
The funny part is that I realized you need no labs to detect fraud, you need to have eaten the "right" food as a kid. You need to be critical, experimenting, thinking. And confrontational.
You know, I began making my alcohol for the same reasons my great father did when he was a (Belgian) migrant in France. Because he was poor and wanted something cheap of a quality he liked.
I learned making my malossol, my ketchup, my tomato sauce, my mistelle.... to. Because, coding is not enough skills.
And nowadays, I am better at appreciating food and detecting food fraud.
I really appreciate what being poor has taught me, I don't really appreciate that most customers are so ignorant they make food more expensive and less edible for "healthy reasons". Something is kind of wrong globally. But I kind of don't care, me, I can survive.