I was wondering if I could use some non-fermentable sugars to produce rootbeer. I was figuring rootbeer extract for flavor, some lactose for sweetness, and some maltodextrin for body. Using ample yeast, could I then just add some dextrose and let the yeast eat that to provide carbonation, while leaving plenty of other sugars behind and not risk exploding bottles?
using nonfermentables
- Thread starter cockybitz
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