[Jensson]

> there is an upper limit of natural fermentation where if you try hard, maybe you hit 20% alc/vol

In a drink. In your stomach your blood will absorb that, meaning the yeast will just continue to make alcohol forever until you die since the yeast tolerates much higher alcohol percentages than you do.

Yeast makes sugar into about half alcohol, so 200g carbs would be enough for about 2% blood alcohol at 5l blood. 200g carbs isn't that much, you'd get it from some cake and soda at a party.

[adamomada]

Ok that’s interesting. But at the same time her body is getting rid of 10 mL of alc an hour or so too? She’d have to get past the first ~10g of carbs, every hour? 240g base carb plus another 200g at one point to hit the mark?

Edit: 20g of carbs converted to alcohol would be removed every hour? My quick math sucks

[willy_k]

> “Genetic predisposition for inactive aldehyde dehydrogenase enzyme and subsequent inefficient alcohol metabolism, may also play a role. In our patient, we suspect her recurrent antibiotics for UTI and dexlansoprazole use led to gut dysbiosis with potential contribution of genetics, resulting in auto-brewery syndrome.”

If the patient was genetically predisposed to have inactive ALDH, that would explain how they could reach such a high BAC without excess carbohydrate or exogenous alcohol consumption.