How does yeast carbonate home brewed root beer, and other soft drinks without creating alcohol?

3

We used? to make the bi? re root? home, and got it nice and yeast p? daughter, after? s five days without cr? first alcohol, then j ‘? quiet curious.

Filed under Beer by on . Comment#

Comments on How does yeast carbonate home brewed root beer, and other soft drinks without creating alcohol? Leave a Comment

April 14, 2011

chasgow @ 11:40 am #

It did create alcohol. CO2 and ethanol are the two main byproducts when yeast ferments sugars.

fratermus @ 12:14 pm #

Yeast produces alcohol, whether in beer, root beer, or bread.

In bread the ethanol is evaporated due to heat. In root beer the alcohol stops at around a half-percent alcohol by volume, which is legally non-alcholic in most jurisdictions. It stops at that point due to the buildup of carbon dioxide (many CO2-related factors here, but simplifying for the purposes of explanation), and the relatively scarcity of nutrients in root beer compared to fermenting beer.

BTW, it is safest to bottle your root beer in plastic bottles rather than gas, since the carb levels are less controllable than with normal primed beer bottling scenarios.

olfactory @ 12:46 pm #

for soft drinks to be “soft” (non-alcoholic) they are force-carbonated.

Leave a Comment

Fields marked by an asterisk (*) are required.

*

CommentLuv badge

This site uses KeywordLuv. Enter YourName@YourKeywords in the Name field to take advantage.

Register Login