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S.O.B.
Russ:
--- Quote from: Strelets on September 06, 2021, 03:55:29 pm ---
--- Quote ---i once looked into brewing my own sodas. The idea hit a wall once i realized i cant naturally carbonate the soda without some alcohol getting into the drink.
--- End quote ---
2
Yes, but that "some" can be very low. Traditional English fermented ginger beer can be well-carbonated but less than 1% alcohol. In England "ginger beer" is very different from "ginger ale", which is stronger both in ginger taste and alcohol. Similarly, traditional Russian kvass is a fermented drink, which at less than 0.9% alcohol can be sold with no restriction, It is very refreshing , and I have drunk many pints of it on hot summer days in Russia without feeling any effects from alcohol. If you are worried about any amount of alcohol, don't eat yeast-leavened bread, because that contains some as well.
--- End quote ---
well honestly, it does come down to a religious thing... (which we dont want to get into on this site) and personal challenge. and in bread, all the alcohol has been cooked off.
Ive actually looked into kvass. it looks really interesting honestly. dont know if it would be my favorite though because Rootbeer trumps all!!! ;) ;) ;D
Strelets:
--- Quote ---and in bread, all the alcohol has been cooked off.
--- End quote ---
So you might have thought, but analysis has shown that it can be as high as 1.9% in bread. The link is to results reported in 1926, but more recent analysis of yeast-leavened bread has come up with similar figures.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1709087/?page=1
Gimlis Ghost:
An old friend now long deceased had a severe drinking problem, in large part because of constant pain from a genetic brittle bone disease.
He was treated with a chemical aversion therapy that resulted in him becoming violently ill if he attempted to drink any alcoholic beverage or even use a shaving lotion that had the slightest alcohol content.
WhistlingBadger:
--- Quote from: Strelets on September 07, 2021, 10:19:15 am ---
--- Quote ---and in bread, all the alcohol has been cooked off.
--- End quote ---
So you might have thought, but analysis has shown that it can be as high as 1.9% in bread. The link is to results reported in 1926, but more recent analysis of yeast-leavened bread has come up with similar figures.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1709087/?page=1
--- End quote ---
"Honest, ocifer...I've just been eating a bunch of *hic* bread!"
Strelets:
My drinking problem is to find enough time to brew it. I first brewed beer more than 50 years ago and by now I have worked out how to make it how I like, and no commercial bottled or canned beer will do for me. Although I am retired from work I am busier than ever, what with archery, fishing and maintaining a 400 year old house.
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