SC - Off-Topic?

[Christine A Seelye-King]

In a message dated 6/1/00 7:06:23 PM Pacific Daylight Time, mermayde at juno.com 
writes:

> It's two cups of sugar. And it's also a good idea to use just plain old 
>  Fleishman's Baking Yeast. I tried making it with Champagne yeast and it
>  came out bitter.

Another advantage to using baking yeast in a low/non-alcoholic brew is that 
baking yeast will die off at lower alcohol levels.  However, since we are on 
the subject, "Eagle" brand baking yeast (professional yeast) is composed of 
nothing less the sachromyces cerivicea (sp?), or our tried and true ale 
yeast.  I have used it to make ales, and have been marginally satisfied with 
the results.  While there has never been a "bready" flavor, it does fizzle 
out at lower alcohol levels (about 3.8 to 4.3 percent in my experiments).  

Balthazar of Blackmoor

Mr. Wizard, what happens when you combine pasta and antipasta?