ANST - "POP"!

[Pug Bainter]

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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