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Old 06-23-2012, 01:33 AM   #1
bmallory09
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Jun 2012
Weed, California
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I have the zatarains root beer extract and I heard that it has a strong black licorice flavor. I heard that brown sugar and vanilla extract help take away that flavor. I was curious how much I should use in a 5 gallon batch.

 
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Old 06-23-2012, 06:17 AM   #2
xokeman
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Jun 2011
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anxiously awaiting the experts response....

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Old 06-26-2012, 05:50 PM   #3
roymullins
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Oct 2011
Lester, WA
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OK- I make cider and beer... want to make some soda for the kids but... don't want them to be sipping any alcohol! It it safe to say that making soda- using the yeast to carbonate only... will not create alcohol? probably a dumb question... I know- a little yeast and cap it up, creating cabonation- shouldn't be a problem but just checking...

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Old 06-26-2012, 06:15 PM   #4
BrewChem
 
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Nov 2011
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When yeast eat sugar they make CO2 and alcohol... nature of the beast... bottle carbed soda will have a small amount of alcohol but probly less than 0.5%.

 
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Old 06-26-2012, 06:29 PM   #5
Homercidal
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Quote:
Originally Posted by roymullins View Post
OK- I make cider and beer... want to make some soda for the kids but... don't want them to be sipping any alcohol! It it safe to say that making soda- using the yeast to carbonate only... will not create alcohol? probably a dumb question... I know- a little yeast and cap it up, creating cabonation- shouldn't be a problem but just checking...
Ideally you would ferment in plastic bottles and refrigerate as soon as the bottles get hard and the root beer gets fizzy.

Yes, yeast WILL create alcohol, but it's very small amount. When people ferment a beer, it ferments hard for several days to several weeks. Fermenting a soda creates a very small amount (imagine a very ripe banana) and then you put it in the fridge to stop it (and to prevent bottle bombs).

 
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