From the HBD Archive
From: Marty Albini <hplabs!hpsdle!martya>
Subject: Rootbeer
Date: 1989-07-12 20:51:37 GMT

I'd like to make some root beer. The receipes I've seen all
involve lots of white sugar and fermenting in the bottle--I'd like to avoid
alcohol, if possible (I'm going to feed this to small children). How much
alcohol is produced in the bottle priming? Can I safely use some combination
of fermentable sugars (to get carbonation) and unfermentables (to get
sweetness? Do I have to use champagne yeast or will beer yeasts work?

Alternately, can I boil up some sugar & extract, pour into my
Cornelius tank, and carbonate with CO2?

If this subject has come up before, please e-mail.
Any help would be appreciated!

_________________________________________________Marty Albini_______
phone : (619) 592-4177
UUCP : {hplabs|nosc|hpfcla|ucsd}!hp-sdd!martya
Internet : martya%hp-sdd@hp-sde.sde.hp.com (or @nosc.mil, @ucsd.edu)
CSNET : martya%hp-sdd@hplabs.csnet
US mail : Hewlett-Packard Co., 16399 W. Bernardo Drive, San Diego CA 92127-1899 USA

Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.