Hi,
I've brewed a number of beers from extracts. partial extracts and grain and even using all grains all without incident. When I tried to make root beer it was a diaster. I had bottle bombs going off in the middle of the night. When I tried to defuse ie take off the caps of the ones that didn't explode there was so much pressure that I had root beer dripping from the ceiling. I think I followed the direction on the bolttle of root beer exrtract correctly. What it boils down to is you have a lot os sugar plus yeast in a bottled system.
Yeat + sugar = CO2 + alcohol. I know that soft drink companies do not carboate their drinks by natural fermentation but artifically corbonate with CO2 gas therefore no alcohol. My question are how can you control the carbonation when you have a load of sugar in the bottles and why don't children get drunk on homemade root beer?
David
I've brewed a number of beers from extracts. partial extracts and grain and even using all grains all without incident. When I tried to make root beer it was a diaster. I had bottle bombs going off in the middle of the night. When I tried to defuse ie take off the caps of the ones that didn't explode there was so much pressure that I had root beer dripping from the ceiling. I think I followed the direction on the bolttle of root beer exrtract correctly. What it boils down to is you have a lot os sugar plus yeast in a bottled system.
Yeat + sugar = CO2 + alcohol. I know that soft drink companies do not carboate their drinks by natural fermentation but artifically corbonate with CO2 gas therefore no alcohol. My question are how can you control the carbonation when you have a load of sugar in the bottles and why don't children get drunk on homemade root beer?
David