Subject: root beer question
Date: 1989-08-23 19:25:02 GMT
In the brewing of root beer and other soda beverages, it is my understanding
that the yeast ceases fermentation when the nutrients run out. This is
why the finished drink is sweet with residual sugar. Recently, I read
in the William's catalog that one can use two doses of the extract in the
same batch of soda, providing a zippier drink. Is this practice in danger
of overcarbonation and hence bottle breakage? I asked the question to
someone at Steinbart's yesterday, but he was unable to answer it. Has
anyone tried this technique, and if so, does it lead to overcarbonation?
[Florian Bell, Boonesborough, Oregon]
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