From the HBD Archive
From: Tom Hotchkiss <trh@hpestrh>
Subject: Finnish Brew
Date: 1989-08-10 14:52:55 GMT

In digest #224, Gary Benson asks about some low alcohol brew from Finland.
He states that the brew is "rather dry with no aftertaste," and wants to
duplicate it in the US. He concentrates on where to get the appropriate
yeast. It seems to me that if you end up with a "rather dry" beer, then
you must have fermented out most or all of the sugar. If the result is also
low alcohol then it seems to me that the original gravity must be quite low.
So, I'll guess that the malt extract is either low in sugar, or the recipie
is such that the extract is diluted more than for a regular beer. This is
just a guess and the other possibility that comes to mind is some sort of
yeast that eats sugar without producing alcohol (what's the point), although
I have never heard of such a beast...

Also, nancyb asks about sulfite in her canning kettle. I don't have any ideas
for fixing your problem, but there is an obvious way to prevent it (please
excuse me if you already know this, but I am known as a "master of the
obvious"). You don't need to sanitize your boiling kettle, so just use
something else to hold the sulfite. Food grade plastic buckets work nicely.

Tom Hotchkiss

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