SC - Lemon Beer- non-alcoholic?

[david friedman]

>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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