I just brewed my first batch of (non-alcoholic) root beer from a commercial extract. It tastes great, and is sufficiently carbonated, but I have one question:
why is the alcohol content so low? I used 2 kg of table sugar (which seems like a lot) and a full package of ale yeast. Is it the type of sugar used? Or maybe the amount? I would have thought that this amount of sugar would have yielded a higher alcohol content...
why is the alcohol content so low? I used 2 kg of table sugar (which seems like a lot) and a full package of ale yeast. Is it the type of sugar used? Or maybe the amount? I would have thought that this amount of sugar would have yielded a higher alcohol content...