Might be a dumb question but...can I carbonate non-alcoholic hop water using yeast and priming sugar without the process adding any alcohol? The only sugar added to the mix would be the priming sugar
I'll take a SWAG that given you have to bring your still water from essentially zero volumes of CO2 up to the 3 volume neighborhood that sparkling water resides in, the amount of sugar required will bring the ABV to around .5%...