"Martin Hotze" wrote in message
yes, under (1).
but what do _you_ read under (2)?

A data point (stolen from google somewhere):
"Natural fermentation produces similar low levels of alcohol in most fruit
juices. Typical levels of alcohol in orange juice range from 0.2 percent to
0.5 percent. The alcohol level in the two best selling "non-alcoholic brews"
is 0.28 percent and 0.37 percent.

(. . . ) it would take about 30 12-ounce servings in one hour to bring a
150-pound man's blood-alcohol concentration up to about 0.10 percent "

--

Jim Fisher