The Motts apple juice was sitting, without a lid, in the fridge when I felt compelled to store some of our organic fungicide in same fridge. The apple juice was situated within about 12 inches of the Trichoderma Viride gallon bottles whose seals were slightly leaky. I think there was some fermentation going on in those bottles causing the liquid to be pushed out of the seal.
The result was a clean tasting sparkling cider. Something that is sold for about 10x the price of apple juice and rightly so. As I was uncertain about the safety, or alcoholic content, of the 2 gallon bottle of apple juice, I drank the entire load myself rather than sharing with my 5 yr old. I can conclude with confidence, the alcohol content was low, again similar to sparkling cider. Surprisingly delicious. Surprising period.
The Trichoderma Viride needed to be refrigerated and as it was raining and it can only be applied in the sunshine - it had two rainy days to sit in the fridge. Really, I had no other option. In retrospect my fridge was the crucible of a new invention.
After a couple of days of internet research, I conclude that I don't think that the trichoderma was the primary fermenting agent. There must have been some saccaromyces yeasts as well in the culture. I don't think Trichoderma fungus can do this miraculous job but yeasts can and yeasts must have been present in large numbers.
All of a sudden, I am very enamored by yeast. Now back to the laboratory that prepares the Trichoderma Viride to verify my theory.
There now seem to be all sorts of additional uses for my organic fungicide. It no longer seems so expensive.