tag:blogger.com,1999:blog-4539448463310978123.post4398196335008735433..comments2024-03-14T14:08:04.962-04:00Comments on The 3 Foragers: Foraging for Wild, Natural, Organic Food: Sassafras Recipe - Sassafras Root BeerThe 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4539448463310978123.post-32996170085725224492013-02-13T20:08:32.304-05:002013-02-13T20:08:32.304-05:00I am not sure of the exact alcohol content, we rea...I am not sure of the exact alcohol content, we really are just experimenting. There is definite fizziness, and I would not serve it to a kid! It will not get you drunk, but you can taste the alcoholic aspects. Our goal was to get some bubbles, and the mild alcohol was an added bonus.<br />KarenThe 3 Foragershttps://www.blogger.com/profile/10095365543705594358noreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-56717926316829147742013-02-13T15:43:06.500-05:002013-02-13T15:43:06.500-05:00It should take longer than 3 days to reach 5-6% al...It should take longer than 3 days to reach 5-6% alcohol, though. Typically, batches of beer, mead, etc., ferment for up to 3-4 weeks in a primary fermenter before reaching this level of alcohol content. I'm guessing the yeast has time to produce some quantity of CO2, hence the fizziness, but there shouldn't be much alcohol by 3 days.<br /><br />Can you taste the alcohol in this recipe above, or feel it after drinking a couple bottles of the stuff? This sounds really tasty, and I'd like to try it, but I'd prefer to know that if it's intended to be alcoholic, that it will have time to get there. If I misunderstood this and the yeast is just meant to give it fizziness though, rather than actual alcohol content, sorry!Decembermousehttps://www.blogger.com/profile/07605629409336421288noreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-12809139098027053012012-12-06T18:35:32.463-05:002012-12-06T18:35:32.463-05:00Because we ferment the beer for a few days with ad...Because we ferment the beer for a few days with additional sugar, it is alcoholic. Using beer yeast will only yield a low alcohol content, maybe 5-6%, depending on the brand of yeast and how much sugar you add. It tastes similar to a mildly medicinal root beer, and you can tell it is sassafras. KarenThe 3 Foragershttps://www.blogger.com/profile/10095365543705594358noreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-75277384708694910732012-11-29T11:56:19.843-05:002012-11-29T11:56:19.843-05:00Does the finished brew contain any alcohol or is i...Does the finished brew contain any alcohol or is it more like "brewing" root beer? What is the taste of the final product?Daniellenoreply@blogger.com