Yay!  I'm glad you like your Vert!  Isn't it a lot faster than you thought it'd be?

My Vert got kind of hot too by the time I was finished juicing all my fruit and veggies.  I think the manual says if it gets too hot to just give it a rest for a few minutes but to tell the truth, I never did and nothing bad happened.

I was very impressed with how quiet it is too.

Your son is AWESOME!  That's great that you aren't going to have a problem with him drinking his juice!  Give that boy a gold star lol!

I'm sorry I can't answer the question about leaving the juice out.  I woudln't think it would hurt it if it's in a room that isn't really hot but I don't know for sure.  I HAVE to have my juice ice cold so all mine goes in the fridge right away.  I probably need to learn to drink it not as cold but it's so good icy cold!

I'm looking forward to hearing how your son does once you start the full IP.  I'm sure with you coaching him he is going to do FANTASTIC!  How could he not with such a loving mom to guide him!  Don't get too discouraged if you encounter some bumps in the road, you'll know just what to do when you get to one I'm sure.

Abundant blessing,

Willow

The link below shows the results of a gallon of freshly-juiced carrot juice, allowed to sit on the counter for several hours, then refrigerated overnite, and then taken out of the refrigerator to put into smaller jars the next day: http://curezone.com/forums/am.asp?i=1212520

Yep, it was the product of some type of natural fermentation.  It was likely very healthy, but there was no way to know if it had been contaminated with a 'bad bacteria or yeast' (and I was pretty freaked out), so to be on the safe-side I threw it out (if in doubt ALWAYS throw it out).  Personally? If I'd known then what I know now about natural fermentation and the importance of intestinal microbiota, I likely would have ingested a few tablespoons and waited to 'discern the goodness/badness' (especially since I know that garlic and/or bentonite will kill virtually all forms of food born pathogens).  It was probably a wonderful blessing (just in "slime disguise"  :)  And now that your post reminded me of this experience, when I have the time (eyeroll) I'll dig in deeper to researching fermented carrot juice and see what I can find.

I recommend drinking what we juice immediately, or getting it into canning jars and into the refrigerator (or even freezer) as soon as possible after juicing.  We don't want the juice coming into contact with the air (that causes oxidation and less enzymes).

When I was a restaurant manager I had to be 'state certified' in 'food handling/safety'; here's the basics:

Micro-critters that can cause 'food born illness' proliferate between 40 -140 degrees F (hence the temperature range for natural fermentation).  All are killed at over 140 degrees and most are killed at less than 40 degrees (some 'go dormant' and can come back to life).  So, below 40 and over 140 is basically the "no critter zone".  It is very unusual that naturally grown 'quality produce' harbor pathogens that cause 'food-born illness'.

But just the same, I don't recommend leaving juices sitting out at room temperature 'all day' (unless you know what critters you're growing).  After juices have been chilled, if one desires to 'warm them up' to room/body temperature, we can put the jar/glass in a bowl of warm water.

Of course, we all know 'right out of the juicer' is optimal - but we also know that Dr. Schulze suggested using the 'canning jar' method :)

Blessings,

Uny