[TheForge] blacksmiths and beer

Tue Sep 3 11:06:01 2002

-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Jeff Harding
Sent: Tuesday, September 03, 2002 8:50 AM
To: [email protected]
Subject: Re: [TheForge] blacksmiths and beer


Philip;

   I'm not sure everyone is drawing the distinction between,
"Distillation"... AND   "Fermentation".  Seems some comments are not
separating the two.  Perhaps you should again, explain the difference.
:o)
    I'm sure you know, natural fermentation stops at 14%, that's when
the alcohol kills the yeast. BUT...14% is a stiff drink, if you're going
to have more than a couple.   By the way... mead sounds a little
sweet for my tastes, is it fairly sweet?

Side note:<G>
	Fermentation stops either when the yeast run out of sugar (and
stop partying), or when the alcohol level gets so high that they stop
partying<G>.  Different varieties of yeast have different tolerance
levels for alcohol.  Hence, the champagne yeast are used for higher
alcohol content.

	Another good thing about beer is that (or so I have been told by
several supposed experts) is that bad beer won't kill you.  The bad
things that can live in Hops are somewhat limited.  On the other hand, a
bad bottle of wine can really mess up your day, or do you in.