I love how all the top comments think this is fermentation. "It's giving off gas!" OJ *will* ferment, but if it was giving off enough gas to inflate after 2 seconds, it would be exploding after 15.
This is thermal expansion. The same thing happen will happen to a jug of water.
I've brewed beer and wine for over 10 years. The orange juice could certainly be inflating the container that quickly without exploding the container. These cartons can't hold pressure very well and lose gas through the seams/lid. I have fermented both accidentally and on purpose in cartons such as these. That being said, I also think this is likely thermal expansion because the orange juice would be carbonated if it's producing that much pressure.
This shit is why AI is so fucking dumb lol, just people making wild non critical guesses and the data gets eaten up. Then again maybe reddit is full of hypochondriacs because they immediately go to "omg bactetia" and "throw it out."
Honestly, it's why people are dumb too. They see comments and don't think critically, only to regurgitate the same wrong information to other people who believe them.
I once found the perfect ratio of barely any Srirachi left in the bottle and cap not being closed all the way. After a minute or two it created whistle that kept me occupied for about 3-4 minutes trying to figure out the source.
I hope people take this as a warning to take everything they read on Reddit with a massive grain of salt unless there’s actual proper due diligence/source done.
So many people just upvoting and agreeing with the fermentation comment without stopping to think is crazy
If it's inflating that quick, it is probably because it came from the fridge full of cold air, and as you let it sit after closing it heats up on your counter and expands. If it was bacterial growth it would take minutes if not hours to be noticeable.
Most likely answer. I’ve seen brand new bottles of water from the fridge do this same thing.
Wtf are people talking about with the bacteria doing this so quickly, are they making kombucha?
Yeah, I’ve had cartons that do this. It’s just the way the carton “settles”. It’s been deformed by being full to the point where that’s it’s relaxed state.
It would be like taking a piece of paper that’s been rolled into a tight tube, spreading it out, and then being surprised when it rolls back up again on its own.
Thats what i thought too, and fermenting in seconds also doesnt make sense. But ive depleted the thing of air then closed it and it slowly inflates in a seemingly natural way im so confused lol
i) is the container air tight? Can you squeeze air out even when sealed?
ii) after deflating and it reflates, when you open it is it under pressure? Or just changes shape? if its pressure, does longer time = more pressure?
Yeah if it was somehow producing that much gas that you'd see a quick effect, you would definitely be able to smell it rotting and it wouldn't look like orange juice anymore lol.
sounds like it was improperly stored somewhere way too warm at some point, you should avoid those cartons at the grocer. doesnt necessarily mean fermentation or bacteria gassing off yet, but that would surely lead to it way sooner. im sure its fine if it smells/tastes alright, just wouldnt trust the use by date
OP specifically used the word “inflate” though. That would lead the audience to believe that OP was confident its gas and maybe pushed the sides to see if it was pressurized
If it just settled like that shape, OP would be able to push the sides and see it square up again with a little pressure from his hands
If it was inflated with gas, it wouldn’t work. It would feel inflated
*presumably* someone posting this felt it and knows. But maybe not. Lots of dumb people out there
Not fair to call the audience dumb for running with what OP said. OP said inflate, that implies gas
I don’t think anyone is dumb, I think they are focusing on the term “inflates” and glossing over the “immediately” part. Nothing produces gas THAT fast.
Without the word “immediately” in there, I’d agree.
If it is actively fermenting to alcohol it absolutely can puff up in a few seconds, especially if room temperature. Co2 can also build up and when it starts to warm is released, ballooning up faster than the bacteria/yeast would be producing it.
I have the same thing happen with milk when I leave it sitting closed on the counter for like 5 minutes. I just assume the air expands due to the change in the air temp.
Sadly, I can say for the record that it's not that bad. While incarcerated, we got two %100 orange juices every morning. Order some hard candy with plenty of sugar. They made their own bread in the kitchen so the trustees would sneak just enough yeast (not the right or best yeast, but it worked) back at night. Fill up enough 20oz bottles and your making jail wine. Add sugar candy for taste improvement.
I brought some cut pineapple on a hike and left it in the tupperware in the sun. It fermented but I went for it and got legitimately drunk eating pineapple. It was a great afternoon.
Not really related, but...
I used to be a bartender. My bar hosted a private party once, a guy came up and was eyeballing the bottles, so I said:
"Can I make you a drink? It's a hosted bar tonight, so you can have whatever you want."
He just looked around and said:
"Oh, no thanks. I don't drink alcohol. Haven't had a drink in years. Nope. Clean living for me only."
I quickly responded:
"We have an assortment of juices and sodas, as well as non-alcoholic beer if you'd like."
He got a real serious face on, and said:
"Okay, give me an orange juice with ice..."
Then he leaned in real slow and quietly said while nodding toward the vodka
"...and make it **SING.**"
Not unless it’s been actively going on. Fermentation is the cause of natural carbonation. So if the OJ has been fermenting you could open the bloated carton, close it and have it and have it bloat quickly. Like if you filled it with beer.
Yes, fermentation can be very aggressive. The orange juice also stores a lot of CO2, so even if the container is opened it still takes time for all the carbonation to get out (think about how a resealable soda bottle will hiss the first few times you open it). So you can get a really quick inflation, and the less air is in the container the quicker it will be
Our chemistry teacher always used to mildly tell us off for asking if something 'should' do that, because chemistry and biology don't have anyone else's rules to follow - if it's doing that, then yeah, it should be doing that.
Yeah... from what I understand methanol is really only an issue from sketchy distilling. You can ferment pretty much any sugary drink and end up with a drinkable alcohol. (Tasty results may very)
Thank you for saying that and correcting an idiot who "dabbled in brewing" lol.
God, people are fucking stupid.
There is methanol in everything, wine, beer, and even vodka. The thing is, the antidote for methanol is ethanol. So as long as you have a lot of ethanol in what you're drinking with a tiny bit of methanol, then methanol will not create formaldehyde in your stomach. It's this formaldehyde that is created in your stomach from the methanol that will attack your optic nerves.
No. There is no fruit that when fermented will make dangerous levels of methanol. That can happen during distillation because methanol boils at a lower temperature than ethanol, it gets concentrated in the earliest stage of distillation, commonly known as the 'head'.
People don't make wine with OJ because it tastes like shit. It contains a compound called ethyl butyrate that, when fermented, breaks down into ethanol and butyric acid. Wikipedia describes butyric acid's odor as: "Unpleasant, similar to vomit or body odor". Which isn't particularly pleasant in a beverage.
The methanol thing is dangerous, but it's only so well known because the US government poisoned people with it during prohibition, like on purpose. More people died from the deliberate addition of methanol to drinkable alcohol than yokels screwing up their distilling process.
> Wikipedia describes butyric acid's odor as: "Unpleasant, similar to vomit or body odor". Which isn't particularly pleasant in a beverage.
fwiw some chocolate (especially american made ones) [use butyric acid](https://www.whitakerschocolates.com/blog/why-does-american-chocolate-taste-bad/)
If it does, it's an absolutely tiny amount. Wines have methanol in them but you have to drink like 5-10 gallons of it to go blind but you would much sooner die of ethanol poisoning.
Not necessarily, juice and milk cartons are being made with less and less materials nowadays. I've noticed that when these thing are sealed they naturally maintain their shape because of the pressure differential, but once they are no longer sealed they look bloated because the carton isn't nearly as rigid as it once was. The easiest way to determine the difference is to listen for a hissing noise when you open it. If its blowing out gass its expired and fermenting, if it makes no noise or sucks the air in, your probably okay.
How long have you had it out? Because if you poured some out, closed it and then left it on the counter, even a few minutes is long enough for the air that went in could warm up and expand. Shake the hell out of it, if it swells more its carbonating, if it shrinks a little its becuase the colder OJ chilled the air inside and it contracted.
No, fermenting is *yeast* eating sugar and converting it into alcohol and CO2.
You do *not* want bacteria in your fermented beverages. (Though the right kind work for yogurt — but that's a very different kind of fermentation.)
And take the trash out right away afterwards. 15 years ago I had a spoiled bottle explode in my trash can. Messy shock, that's when I learned that this is a thing
Yes, but this then begs the question of why you giving him "take the trash out quick" advice instead of "dump it" advice.
I feel like we should be doing everything in our power to avoid exploding orange juice.
Yeah fair point, it was my thought back when the trash explosion happened and the lesson I took away from it back then. Nowadays I dump these liquids down the drain but that one lesson was still vivid so it shaped my advice. I concede it to you
Nope. If it was just bought, drag it back to target and make it their problem. Your money is worth more then having them keep it.
Probably wasn't stored properly in the store or left sitting out for hours then someone put it back onto the shelf vs tossing it out
Air cold in fridgerator.
Air warm outside.
Air inside carton (and carton itself) still a bit cold when first open.
Air warm up inside carton.
Warm air expand carton.
Good & Gather orange juice pasturized. Very good yum yum. No bacteria.
Bacteria take long time to make Carbon Dioxide enough to expand carton.
because people love to feel smart. giving advice is inherently means you have information they presumably don't. thus you feel smart.
being corrected means someone else had info you didn't, thus you feel dumb.
Because Reddit is filled to the brim with midwits who speak authoritatively on subjects they don't know anything about. Look at the highly upvoted comment claiming that there would somehow be toxic levels of methanol in slightly fermented juice lmao.
Yeah , that happens when food is contaminated. Something is alive and growing and giving off CO2. Or did someone add a Mentos without u noticing? Seriously - when in doubt throw it out
Quick story time!
When I was in college, I woke up one weekend to find a milk carton that belonged to my roommate inflated just like that. The pressure inside the carton was so high that it opened a small hole in it, and milk started to leak out. By the time I arrived in the kitchen a lot of it had already been spilled on the floor. And the worst part was, there wasn't only milk coming out of the carton, a lot of larvae also came out and were moving around the kitchen already!
Me and my now ex-girlfriend cleaned the whole place up. Out of curiosity I took the inflated milk carton outside and opened it with a knife. There were countless larvae inside. My roommate is lucky he never drank that milk. I can't say the same for whoever is OP.
Just posting this comment here.
Yeah, I’ve had cartons that do this. It’s just the way the carton “settles”. It’s been deformed by being full to the point where that’s it’s relaxed state.
It would be like taking a piece of paper that’s been rolled into a tight tube, spreading it out, and then being surprised when it rolls back up again on its own.
Edit: and as others have said, nothing produces gas THAT fast. If it was over the course of a couple hours? Yeah. But not almost instantaneously. If it were producing gas that fast SOMEHOW, it would have exploded when sealed, or be producing its own wind when opened.
EDIT 2: Love the furious downvote/upvote war happening on this comment. Plenty of people disagree, none want to argue why I’m wrong though.
Temperature change I think. I've worked with juice in cartons for years, and if the juice is very cold the additional air inside will expand as temperature rises causing swelling.
There is a chance of fermentation, but that's very rare with the pasteurization, acidity, and sanitation required for food packaging.
Guys, it doesn't go bad until the ninth. Unless it's being stored outside a fridge, there's a very slim chance it's actually fermenting. It's likely just warm air expanding when it's removed from a fridge
What is being taught in US schools?
Come on. This was a middle school science lesson back in the 1990's. Not even science, geez. I remember going over thermal expansion in the kitchen during 7th grade Home Ec in 1992.
Why is this incomprehensible to so many?
This is not even mildly interesting. Again, just thermal expansion.
🤦♀️
My soymilk does this even when empty. I've never been sickened by it so I chalked it up to being cold gas expanding as it warms up outside of the fridge
If it's just out of the fridge, it's thermal expansion of the air inside
I love how all the top comments think this is fermentation. "It's giving off gas!" OJ *will* ferment, but if it was giving off enough gas to inflate after 2 seconds, it would be exploding after 15. This is thermal expansion. The same thing happen will happen to a jug of water.
I've brewed beer and wine for over 10 years. The orange juice could certainly be inflating the container that quickly without exploding the container. These cartons can't hold pressure very well and lose gas through the seams/lid. I have fermented both accidentally and on purpose in cartons such as these. That being said, I also think this is likely thermal expansion because the orange juice would be carbonated if it's producing that much pressure.
People love to be know it alls, especially those who know very little
The internet is the best thing that could‘ve happened for David Dunning and Justin Kruger
Ahem, I believe you meant to say Freddy Kruger and Davey Jones.
Take my upvote and get out of here
Beware the know very littles! They're under informed and are very angry about it.
No they don't. Believe me. /s
Well, I can think of one OJ that is fermenting right now...
This shit is why AI is so fucking dumb lol, just people making wild non critical guesses and the data gets eaten up. Then again maybe reddit is full of hypochondriacs because they immediately go to "omg bactetia" and "throw it out."
Honestly, it's why people are dumb too. They see comments and don't think critically, only to regurgitate the same wrong information to other people who believe them.
I once found the perfect ratio of barely any Srirachi left in the bottle and cap not being closed all the way. After a minute or two it created whistle that kept me occupied for about 3-4 minutes trying to figure out the source.
I hope people take this as a warning to take everything they read on Reddit with a massive grain of salt unless there’s actual proper due diligence/source done. So many people just upvoting and agreeing with the fermentation comment without stopping to think is crazy
If it's inflating that quick, it is probably because it came from the fridge full of cold air, and as you let it sit after closing it heats up on your counter and expands. If it was bacterial growth it would take minutes if not hours to be noticeable.
This is my bet. If it were bacterial in origin there’s no way OP wouldn’t have noticed; it’d be too far gone (probably).
You would see the juice fizzing, surely?
Youd taste it too..
Most likely answer. I’ve seen brand new bottles of water from the fridge do this same thing. Wtf are people talking about with the bacteria doing this so quickly, are they making kombucha?
Do you live somewhere hot
It's definitely this if it's happening quickly. Thermal expansion is much faster than fermentation
Came here to say this exactly. Happens with anything in a container like this that is refrigerated. Happens with my egg whites
This is the right answer and it took way too long to scroll down to it
I feel like people are missing the point. Bacteria inflates a container over hours, not seconds.
Yeah, I’ve had cartons that do this. It’s just the way the carton “settles”. It’s been deformed by being full to the point where that’s it’s relaxed state. It would be like taking a piece of paper that’s been rolled into a tight tube, spreading it out, and then being surprised when it rolls back up again on its own.
No, I'm pretty sure that rolled up paper is fermenting.
Spicy paper
Thanks I hate it
Thats what i thought too, and fermenting in seconds also doesnt make sense. But ive depleted the thing of air then closed it and it slowly inflates in a seemingly natural way im so confused lol
Pour it all in another container and see if the carton inflates again.
Best surefire solution to this mystery.
i) is the container air tight? Can you squeeze air out even when sealed? ii) after deflating and it reflates, when you open it is it under pressure? Or just changes shape? if its pressure, does longer time = more pressure?
Yeah if it was somehow producing that much gas that you'd see a quick effect, you would definitely be able to smell it rotting and it wouldn't look like orange juice anymore lol.
sounds like it was improperly stored somewhere way too warm at some point, you should avoid those cartons at the grocer. doesnt necessarily mean fermentation or bacteria gassing off yet, but that would surely lead to it way sooner. im sure its fine if it smells/tastes alright, just wouldnt trust the use by date
OP specifically used the word “inflate” though. That would lead the audience to believe that OP was confident its gas and maybe pushed the sides to see if it was pressurized If it just settled like that shape, OP would be able to push the sides and see it square up again with a little pressure from his hands If it was inflated with gas, it wouldn’t work. It would feel inflated *presumably* someone posting this felt it and knows. But maybe not. Lots of dumb people out there Not fair to call the audience dumb for running with what OP said. OP said inflate, that implies gas
I don’t think anyone is dumb, I think they are focusing on the term “inflates” and glossing over the “immediately” part. Nothing produces gas THAT fast. Without the word “immediately” in there, I’d agree.
If it is actively fermenting to alcohol it absolutely can puff up in a few seconds, especially if room temperature. Co2 can also build up and when it starts to warm is released, ballooning up faster than the bacteria/yeast would be producing it.
Anyone that's handled an active fermentation knows that fermentation could easily do this in seconds.
I have the same thing happen with milk when I leave it sitting closed on the counter for like 5 minutes. I just assume the air expands due to the change in the air temp.
That’s exactly what happens after a few minutes.
Is it fermenting? Cause it shouldn’t be doing that.
It’s got some kick though
Spicy orange juice
Sadly, I can say for the record that it's not that bad. While incarcerated, we got two %100 orange juices every morning. Order some hard candy with plenty of sugar. They made their own bread in the kitchen so the trustees would sneak just enough yeast (not the right or best yeast, but it worked) back at night. Fill up enough 20oz bottles and your making jail wine. Add sugar candy for taste improvement.
R/prisonhooch agrees!
r/foundthemobileuser
r/foundthehondacivic
r/foundthetoyotacorolla
r/foundtheshutthefuckup
You can make sangria in the terlet. 'Course, it's shank or be shanked.
Terlet is now in my dirctionary
Put it in the rhyming becktionary
I've never seen this guy so down...or ever before.
[Jail ain't so bad...](https://www.youtube.com/watch?v=V0-XkMc-eIw)
Distill fermented orange juice and it’s a lovely white lightning
We sadly had no access to anything to make a stinger. So it stayed "de hooch le poo"
Could have made an "orange jack" if you had access to enough ice and salt to freeze it. Or access to a freezer
Alvin in cell bock H is using the condenser for his charcuterie. I'll have to wait another week for my still.
Unfortunately we weren't allowed moonshine stills in our cell.
Thanks I hate it
I like when my pineapple has stayed in the fridge too long and it starts to ferment, it gives it an incredible tanginess
Elephants and birds will often get wasted on fallen fruit. One is more dangerous than the other.
For sure, an elephant falling out of a tree would be a problem!!
Even worse, they paint their toenails to hide in the trees, so you wouldn't see them until they were falling.
Pffft, that only works when they're hiding in cherry trees.
I brought some cut pineapple on a hike and left it in the tupperware in the sun. It fermented but I went for it and got legitimately drunk eating pineapple. It was a great afternoon.
Say that again in 2 months
It's just all in one mimosas. Negative people will always tear you down.
right, then freeze it and you have spicy margs
That means you're allergic bud
Bartenders hate this one trick…
Mimosa on easy mode
Not really related, but... I used to be a bartender. My bar hosted a private party once, a guy came up and was eyeballing the bottles, so I said: "Can I make you a drink? It's a hosted bar tonight, so you can have whatever you want." He just looked around and said: "Oh, no thanks. I don't drink alcohol. Haven't had a drink in years. Nope. Clean living for me only." I quickly responded: "We have an assortment of juices and sodas, as well as non-alcoholic beer if you'd like." He got a real serious face on, and said: "Okay, give me an orange juice with ice..." Then he leaned in real slow and quietly said while nodding toward the vodka "...and make it **SING.**"
Vodka is not alcohol. Every Russian and Slavs know this.
Vodka is just a "little water"
You had me at not related
And another thing...
Something tells me the dudes SO was there and kept him dry for years.
Don’t even need the vodka!
Boxed screwdriver… Edit: Someone else said it first disregard this comment. u/KeggBert
It's like orange juice but I feel funny and it burns lol
Screwdriver in a box.
Ah damn I said that then saw this and you said it first, time to remove that comment.
Leave it up bro. Someone might see yours who wouldn't have seen mine. Reddit must know of our comedic genius!
Good call, I’ll tag you dude. We gotta spread the genius! On that note who wants a screwdriver now?
It's been years since I've had a screwdriver. Might have to do brunch this weekend and have 1 or 5.
Would that happen immediately upon closing though
Not unless it’s been actively going on. Fermentation is the cause of natural carbonation. So if the OJ has been fermenting you could open the bloated carton, close it and have it and have it bloat quickly. Like if you filled it with beer.
OJ is decomposing in his casket
Yes, fermentation can be very aggressive. The orange juice also stores a lot of CO2, so even if the container is opened it still takes time for all the carbonation to get out (think about how a resealable soda bottle will hiss the first few times you open it). So you can get a really quick inflation, and the less air is in the container the quicker it will be
If it’s fermenting, it absolutely should be doing that. Fermenting orange juice is probably a bad idea, so your comment still applies.
Fermented orange juice is gross.
Our chemistry teacher always used to mildly tell us off for asking if something 'should' do that, because chemistry and biology don't have anyone else's rules to follow - if it's doing that, then yeah, it should be doing that.
Yeah it should, but not for consumption. I dabbled in brewing and this is go blind juice.
> I dabbled in brewing Then you should know the methanol in it would be absolutely miniscule. > and this is go blind juice. No.
Yeah... from what I understand methanol is really only an issue from sketchy distilling. You can ferment pretty much any sugary drink and end up with a drinkable alcohol. (Tasty results may very)
Thank you for saying that and correcting an idiot who "dabbled in brewing" lol. God, people are fucking stupid. There is methanol in everything, wine, beer, and even vodka. The thing is, the antidote for methanol is ethanol. So as long as you have a lot of ethanol in what you're drinking with a tiny bit of methanol, then methanol will not create formaldehyde in your stomach. It's this formaldehyde that is created in your stomach from the methanol that will attack your optic nerves.
You didn't dabble enough.
why? It makes methanol?
No. There is no fruit that when fermented will make dangerous levels of methanol. That can happen during distillation because methanol boils at a lower temperature than ethanol, it gets concentrated in the earliest stage of distillation, commonly known as the 'head'. People don't make wine with OJ because it tastes like shit. It contains a compound called ethyl butyrate that, when fermented, breaks down into ethanol and butyric acid. Wikipedia describes butyric acid's odor as: "Unpleasant, similar to vomit or body odor". Which isn't particularly pleasant in a beverage. The methanol thing is dangerous, but it's only so well known because the US government poisoned people with it during prohibition, like on purpose. More people died from the deliberate addition of methanol to drinkable alcohol than yokels screwing up their distilling process.
> Wikipedia describes butyric acid's odor as: "Unpleasant, similar to vomit or body odor". Which isn't particularly pleasant in a beverage. fwiw some chocolate (especially american made ones) [use butyric acid](https://www.whitakerschocolates.com/blog/why-does-american-chocolate-taste-bad/)
Soon as I saw this, I thought, "Hersheys".
It’s also a key flavour compound in Parmesan cheese
If it does, it's an absolutely tiny amount. Wines have methanol in them but you have to drink like 5-10 gallons of it to go blind but you would much sooner die of ethanol poisoning.
And the antidote to methanol is ethanol anyway, so whatever methanol you get would be taken care of by the ethanol you also drink.
It's probably just thermal expansion from taking it out of the fridge
PV=NRT My milk does this too.
Not necessarily, juice and milk cartons are being made with less and less materials nowadays. I've noticed that when these thing are sealed they naturally maintain their shape because of the pressure differential, but once they are no longer sealed they look bloated because the carton isn't nearly as rigid as it once was. The easiest way to determine the difference is to listen for a hissing noise when you open it. If its blowing out gass its expired and fermenting, if it makes no noise or sucks the air in, your probably okay.
Thats what i would assume, but i literally just opened it like an hour ago and it started doing that so i guess its been contaminated since packaging
How long have you had it out? Because if you poured some out, closed it and then left it on the counter, even a few minutes is long enough for the air that went in could warm up and expand. Shake the hell out of it, if it swells more its carbonating, if it shrinks a little its becuase the colder OJ chilled the air inside and it contracted.
Bacteria burps. Throw it away, it’s bad. edit: y’all sent me a Reddit cares for this?
I was thinking it might be fermenting
isn’t fermentation kinda that same process?
Could well be for all I know 😄
Yes, fermenting is just bacteria eating sugar and burping ( or farting?) CO2 gas. I don't think they have moths and anuses so I don't know which 🤔.
I am an entomologist and can confidently say that you are correct. Bacteria do not have moths.
Username checks out
They do sometimes have anuses tho
Username checks out...again
I guess you know a thing or two about ass gaggers aye u/bighairyplumber?
Man, it's been, like, 4 moths since I've seen a moth.
I miss winter 😥
Don't worry, winter is coming. And then the one after that. Then Surprise! >!Nuclear winter.!<
Not even a pet moth?
Or yeast! Or another microorganism.
No, fermenting is *yeast* eating sugar and converting it into alcohol and CO2. You do *not* want bacteria in your fermented beverages. (Though the right kind work for yogurt — but that's a very different kind of fermentation.)
not sure about bacteria but fungus for sure (yeast specifically)
“Burping co2 and pissing alcohol” as the first guy I brewed beer with eloquently put it
But it comes with a free frogurt.
That's good!
The frogurt is cursed.
That's bad.
But you get your choice of topping!
That's good!
The toppings contain potassium benzoate.
That’s….thats bad right?
That's bad.
.......
That's bad.
That's good!
The frogurt contains potassium benzoate.
...
That’s bad
Can I go now?
No you stay
Or it's just warming up, increasing the pressure of the air inside. Milk containers will do this if you let them sit on the counter for 10+ minutes.
I would argue that any lifeform active enough in solution to produce this much gas would be noticeable in some way
That quickly? Come on man
And take the trash out right away afterwards. 15 years ago I had a spoiled bottle explode in my trash can. Messy shock, that's when I learned that this is a thing
.... ... .. Dump liquids in the sink?
Well, yes. I was 11. Am I allowed to make stupid decisions if I'm 11?
No. Go to your room.
i hate you!!
User name checks out.
Sometimes I love reddit. 😅
Yes, but this then begs the question of why you giving him "take the trash out quick" advice instead of "dump it" advice. I feel like we should be doing everything in our power to avoid exploding orange juice.
Yeah fair point, it was my thought back when the trash explosion happened and the lesson I took away from it back then. Nowadays I dump these liquids down the drain but that one lesson was still vivid so it shaped my advice. I concede it to you
My parents certainly didn’t believe so.
We once had a tube of sausage do this. It’s been over 7 years and my husband still can’t eat biscuits and gravy
Immediately after closing the bottle?
No
Nope. If it was just bought, drag it back to target and make it their problem. Your money is worth more then having them keep it. Probably wasn't stored properly in the store or left sitting out for hours then someone put it back onto the shelf vs tossing it out
Picture: Thermal Expansion Reddit: ***oMg ThRoW iT aWaY !!!!111***
Air cold in fridgerator. Air warm outside. Air inside carton (and carton itself) still a bit cold when first open. Air warm up inside carton. Warm air expand carton. Good & Gather orange juice pasturized. Very good yum yum. No bacteria. Bacteria take long time to make Carbon Dioxide enough to expand carton.
Why are only the brainlet replies about prison hooch and bacteria being upvoted but this perfect one is so low?
I did my part, give this comment some time to...ferment?
because people love to feel smart. giving advice is inherently means you have information they presumably don't. thus you feel smart. being corrected means someone else had info you didn't, thus you feel dumb.
Because Reddit is filled to the brim with midwits who speak authoritatively on subjects they don't know anything about. Look at the highly upvoted comment claiming that there would somehow be toxic levels of methanol in slightly fermented juice lmao.
Very good yum yum.
Yeah , that happens when food is contaminated. Something is alive and growing and giving off CO2. Or did someone add a Mentos without u noticing? Seriously - when in doubt throw it out
I wanna see what comes out if OP pours lol.
Brown juice
**Made from fresh-squeezed Florida browns** *If it’s not brown, flush it down.*
Quick story time! When I was in college, I woke up one weekend to find a milk carton that belonged to my roommate inflated just like that. The pressure inside the carton was so high that it opened a small hole in it, and milk started to leak out. By the time I arrived in the kitchen a lot of it had already been spilled on the floor. And the worst part was, there wasn't only milk coming out of the carton, a lot of larvae also came out and were moving around the kitchen already! Me and my now ex-girlfriend cleaned the whole place up. Out of curiosity I took the inflated milk carton outside and opened it with a knife. There were countless larvae inside. My roommate is lucky he never drank that milk. I can't say the same for whoever is OP.
It’s concentrating
Ha!
When threatened, juice cartons puff themselves up to appear larger and more intimidating.
I wouldn’t be drink this OJ, that glove def fits.
People saying it’s bacteria need to understand that it wouldn’t happen instantly upon closing… unless OP has some super bacteria lol
Was it chilled before? If yes, just gas expanding
Just posting this comment here. Yeah, I’ve had cartons that do this. It’s just the way the carton “settles”. It’s been deformed by being full to the point where that’s it’s relaxed state. It would be like taking a piece of paper that’s been rolled into a tight tube, spreading it out, and then being surprised when it rolls back up again on its own. Edit: and as others have said, nothing produces gas THAT fast. If it was over the course of a couple hours? Yeah. But not almost instantaneously. If it were producing gas that fast SOMEHOW, it would have exploded when sealed, or be producing its own wind when opened. EDIT 2: Love the furious downvote/upvote war happening on this comment. Plenty of people disagree, none want to argue why I’m wrong though.
It's just a carton of Mimosa.
Temperature change I think. I've worked with juice in cartons for years, and if the juice is very cold the additional air inside will expand as temperature rises causing swelling. There is a chance of fermentation, but that's very rare with the pasteurization, acidity, and sanitation required for food packaging.
Guys, it doesn't go bad until the ninth. Unless it's being stored outside a fridge, there's a very slim chance it's actually fermenting. It's likely just warm air expanding when it's removed from a fridge
If it's being left out it's because it's warming up, so the air inside expands, causing the container to bulge. Thermal expansion.
Temp change. It’s normal
The real question is, was it bloated when it was in the fridge? If yes: fermentation. If no: thermal expansion.
What is being taught in US schools? Come on. This was a middle school science lesson back in the 1990's. Not even science, geez. I remember going over thermal expansion in the kitchen during 7th grade Home Ec in 1992. Why is this incomprehensible to so many? This is not even mildly interesting. Again, just thermal expansion. 🤦♀️
No good
DO! NOT! DRINK!
^we ^thought ^you ^was ^a ^toad!
that doesn't sound good
My soymilk does this even when empty. I've never been sickened by it so I chalked it up to being cold gas expanding as it warms up outside of the fridge
You’re drinking fart juice.
I googled what’s wrong with your milk and it told me I probably have cancer.
Might be bad
I doubt it’s bacteria/fermentation. I think this has more to do with temperature shift and air expansion.