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yeah, please drink half a litre, or even better 2 litre of vinegar and report back to us how that went. or to reverse it - do you know anybody drinking coke in same amounts as usage of vinegar when pouring over salad?
I drink a lot of sour beers. The agent of souring is generally lactobacillus or pediococcus bacteria producing lactic acid. The pH of these is generally around 3, which is a little bit higher than vinegar. I've made some homebrew that is a bit lower - though it ended up being ab it too sour for my personal tastes. There have been plenty of days where I have had more than 2 liters of sour beer - many commercial bottle…
Now a new experiment: Will Upland Sours dissolve a nail in 4 days?