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Home Brew Forums > Home Brewing Beer > General Techniques > Creating an NA (Or...how I neutered my beer)
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Old 09-28-2007, 03:01 PM   #21
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Default n/a wine?

This would probably work with wine, right? My wife's pregnant, and I think she'd appreciate a glass of very low ABV wine once in a while. I could probably do it with Edwort's apfelwein, but what about something I bought at the store (so I wouldn't have to wait two months for the apfelwein)?

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Old 09-28-2007, 03:23 PM   #22
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Thanks so much for that experiment. I may have to try that with my dunkel/schwartzbier hybrid (a.k.a., "Football Beer"). I don't have to worry about any hop aroma there, and it really is something I could enjoy for hours on end.


TL

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Old 09-28-2007, 04:05 PM   #23
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I did this last year for my dad, who's been sober for the last 20 years or so. Worked out okay, he loved the taste...but he said that not one of the 7 bottles carbonated...even though I added rehydrated yeast back to the bottles. I imagine it's much easier when kegging, but the only reason I have to do this is my dad, and he's asking for more, and I can't very well send him a keg. So maybe I'll rehyadrate my yeast a little better this time around. Not sure. I've got 5 gallons of porter that I'm gonna split in half....

Last time I did it, I put it in the oven to hold the temp easily. You could definitely tell that the alcohol was gone. Next time I might put hops in there while the alcohol is boiling away to counteract the hop loss.

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Old 09-28-2007, 04:15 PM   #24
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There's no reason why you couldn't add some aroma hops during the alcohol boil off procedure.. that would put it right back in.

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Old 09-28-2007, 06:41 PM   #25
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Quote:
Originally Posted by Evan!
...but he said that not one of the 7 bottles carbonated...even though I added rehydrated yeast back to the bottles. ...So maybe I'll rehyadrate my yeast a little better this time around. Not sure. I've got 5 gallons of porter that I'm gonna split in half....
I think that you'd need to add the priming sugar and yeast to ge the reaction. I don't know what trace amounts of alcohol would be created by doing that though.

Kegging and force carbing does make it easier, and bottling a twleve pack from a keg is no big deal...
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Old 09-28-2007, 06:43 PM   #26
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Quote:
Originally Posted by BierMuncher
I think that you'd need to add the priming sugar and yeast to ge the reaction. I don't know what trace amounts of alcohol would be created by doing that though.

Kegging and force carbing does make it easier, and bottling a twleve pack from a keg is no big deal...
Oh, I certainly did add the yeast along with the priming sugar last time. Might be easier this time because I now have muntons carb tabs.
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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 09-28-2007, 07:34 PM   #27
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Just so you know, as you heat it, it should level off at the boiling point for the ethanol. Even if you add more heat, as the ethanol evaporates, the temperature will not change. You should just be able to monitor temperature, and once it starts to climb above the boiling point for ethanol, you know it is theoretically all gone.

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Old 09-15-2008, 05:24 AM   #28
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Beautifully done BM. Nice photos, too.

I can appreciate the inquisitive side getting the best of you and experimenting just for the sake of knowledge. Thanks for sharing your findings!

-Tripod

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Old 11-09-2010, 11:12 PM   #29
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Sorry to dig up zombie thread, but this interests me. Especially for summer session beers where I tend to drink all day on the boat but don't want to get smashed. How would one go about carbing this in a bottle?

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Old 11-09-2010, 11:28 PM   #30
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Carb tabs, or bottle from keg are your two best bets.

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