ANST - "POP"!
Pug Bainter
pug at pug.net
Wed Jun 10 09:44:09 PDT 1998
Timothy A. McDaniel said something that sounded like:
> I believe Raven was correct -- non-alcoholic carbonation is
> 19th century and requires some sophisticated pressure
> equipment, right?
Mostly true.
The way of making "pop" for a lot of homebrewers' is to use champagne
yeast and bottle immediately after mixing all of the ingredients. After
a couple days they drop the temperature to keep the bottles form exploding.
Although this technical gives it alcohol, it's not enough to matter to
anyone.
This is similar, I believe, to "new" wine that is served while still
fermenting.
I for one can't afford the system for forced carbonation.
Yet.
Ciao,
--
Phelim "Pug" Gervase | "I want to be called. COTTONTIPS. There is something
Barony of Bryn Gwlad | graceful about that lady. A young woman bursting with
House Flaming Dog | vigor. She blinked at the sudden light. She writes
pug at pug.net | beautiful poems. When ever shall we meet again?"
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