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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Soda Making > how is root beer fermented without producing ethanol? or does it?
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Old 01-25-2013, 03:38 AM   #1
beerbeerbeer123
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Default how is root beer fermented without producing ethanol? or does it?

questions in the title..thank you


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Old 01-25-2013, 04:17 PM   #2
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It does produce ethanol. If you're talking about naturally carbonating, the amount is pretty minimal...I would guess similar to the amount that's present in a vanilla milkshake made with vanilla extract. If you let it keep going (instead of chilling after proper carb is reached) you could get fairly high alcohol levels...although I think it'd probably taste like crap...likely cidery.


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Old 01-26-2013, 08:44 PM   #3
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I've made soda in a two liter bottle using active dry baking yeast and 1 cup sugar. The instructions for the recipe stated that if you let it ferment until the soda bottle is hard (roughly 3 days at room temperature) and then cold-crash it, it would only have .5% ABV, if even. I think if I were to make an alcoholic root beer I would ferment water and sugar using a yeast you would use for a sweeter beer, then after fermentation I would add root beer extract and lactose to sweeten and then go through my normal bottling routine.
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Old 01-26-2013, 10:00 PM   #4
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Short answer...it isn't...but your kids would be vomiting from consuming so much root beer before they ever got a decent buzz off it.
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Old 01-26-2013, 11:03 PM   #5
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Quote:
Originally Posted by Inner10 View Post
Short answer...it isn't...but your kids would be vomiting from consuming so much root beer before they ever got a decent buzz off it.
And avoid tasting the yeast that settles, blech.


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