That's how yogurt works except it isn't yeast and the sugars are turned into
lactic acid. What you will end up with if you use fruit is wine.

In ,
Skinny stated
| I have a friend who understands chemistry, who said I might be able to
| de-carb some things (such as fruit or special drinks) by adding yeast
| and letting the yeast turn the sugar into alcohol.
|
| He said the limiting factor would be, whether the alcohol content
| built up too high before all the sugar was used. However it seems
| that might be worked with. I might heat the mixture to drive off the
| alcohol, then add more yeast.
|
| Has anyone tried anything like this?
|
|
| Skinny