SC - Bulgy tomato cans

[Brenna]

> << ...<snip>....wonderful recipe for a non-alcoholic lemon beer.
> ...<snip>.....I remember the rest: 1 pkg yeast, 2 lemon, 1 gal water
> -- I just
> can't remember how much sugar.
>  Caterina >>
> 
> How does one make non-alcoholic anything when yeast and sugar are put
> together? Alcohol is a digestive by-product of yeasts digesting sugar.
> I am
> curious about this as even the yeast and sugar mixture used in bread
> making
> produces a small amout of alcohol.Can anyone tell me about this?
> Especially ,
> I would like to know what the strain of yeast is that was used. Thanks
> in
> advance. 
> 
> Ras
> 
> [Brokk]  I have no clue as to how much the sugar in the recipe weighs
> but a rough calculation 
> is that 17 g. sugar that is completely fermented in 1 liter of water
> will yield 1 % alcohol by volume.
> The amount of sugar fermented overnight is hard to give any accurate
> measure of since it all depends 
> on the fermention temperature, if you use a primer or just pitch the
> yeast directly in the vessel,
> length of night, if your cat has run away and a few other factors i
> can't think of right now.
> My last guess is that quite an amount of the initial sugar will remain
> unfermented to balance
> the citric acid.
> Finally, regarding the "non-alcoholic" part, it's just a matter of
> definition.  Here in Nordmark/Sweden
> store-bought beverages (cider/beer) of up to 2.25 % alcohol by volume
> is considered (generally) as lightly alcoholic.
> Non-alcoholic wines/beers etc often has an alcohol content of 0.1 % or
> less.
> I'm going to try the recipe this weekend if i can squeeze it in
> between appointments and sleep.
> 
> Brokk.
> 
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