SC - Outdoor Feast in December (was: Please Help!!!)
david friedman
ddfr at best.com
Fri Sep 4 15:42:13 PDT 1998
>Ras asked:
>
>> 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.
and Corwyn responded:
>The way I understand it, natural carbonation of beverages results in minimal
>alcohol content. I've never actually made homegrown sodas, but I've known
>several people who do. They all use bread yeasts and the fermentation time is
>a week or under, so there isn't much alcohol.
I make small mead from one of Digby's recipes, usually using bread yeast
and fermenting a week or two. On the one occasion we measured the alcohol
content it came out around 1 percent. So, minimal but not zero.
Elizabeth/Betty Cook
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