Re: Alcohol in sweet potato fly?

[Guest guest]

>

> Hi,

> I'm making several lacto-fermented beverages for an upcoming party...

> I've read there will be a small amount of alcohol in them. My sister

> stopped drinking a while back and doesn't want to have anything to do

> with them. But I think I read somewhere that by adding salt, no

> alcohol will be produced...Can anyone confirm this? I'm going to

make, additionally,

> sweet potato fly -- with kids specifically in mind -- in which she

> puts a little salt. Does this prevent alcohol formation?...

Tim Reeves,

I make LF beverages day-in-and day-out, sheesh. Each batch is unique

and you must taste them everyday as they brew if you are persnickety

about alcohol levels. So the answer is yes, you can end up with an

alcoholic brew if you aren't careful--especially in this heat--but the

good news is you'll be able to tell with the first small sip, at least

I can. It will taste " dry " and you will get a little headrush right

off the bat--and not in an unpleasant way. I'm guessing you don't

drink regular alcohol so you'll probably know it when you taste it.

Important: bottle when it is a little sweeter than you want the

finished drink to be. Err on the side of sweetness, because if you

let it go too long-and no one wants to get a buzz--you'll end up

throwing all your efforts--and money--down a drain somewhere. I hate

that! Fortunately, with honey, you're buying yourself more time,

because it takes longer to ferment than the regular sugars.

As far as salt goes? It may well prevent alcohol forming but at what

cost? Yech! I'm wary of Sally's recommended salt levels because I

think it tastes nasty that way--too salty! If you use it, I suggest

adding salt in *small* increments while you concoct, tasting as you add.

In any LF brew, there can be a little alcohol, but something like

0.05%--comparable Near Beer or that sort of thing. Trouble is, us home

brewers don't have a standard other than taste. My feedback from the

AA crowd is that it--a well-made LF beverage--doesn't give them an

alcohol buzz, but instead a good, healthy body buzz like one gets from

consuming something especially good for you. If someone feels at risk

of blowing her program over an LF brew, better she makes her own

informed decision.

B.

[Guest guest]

.... I'm

> making root beer, hibiscus/rosehip cooler, and a lime/mint cooler, all

> fermented with whey.

> Tim Reeves,

If you have any, kefir grains make a superior culture innoculant than

whey. Whey can be inconsistent. Especially yogurt whey--gah!

Kefir is the fizz!

B.

[Guest guest]

--- In , " Tim " <friarslantern@...>

wrote:

>

> Hi,

> I'm making several lacto-fermented beverages for an upcoming party

for

> my parents' 50th anniversary. This is almost my first time... I'm

> making root beer, hibiscus/rosehip cooler, and a lime/mint cooler,

all

> fermented with whey.

>

> I've read there will be a small amount of alcohol in them. My

sister

> stopped drinking a while back and doesn't want to have anything to

do

> with them. But I think I read somewhere that by adding salt, no

> alcohol will be produced. Some of Sally's recipes have it, some

> don't. Can anyone confirm this? I'm going to make, additionally,

> sweet potato fly -- with kids specifically in mind -- in which she

> puts a little salt. Does this prevent alcohol formation? If it

> doesn't, it will defeat my purpose.

>

> Anyone know?

>

> :-)

>

> Tim Reeves, Berkeley

>

Hi Tim,

I don't drink alcohol either and have been making ginger beer for

about 6 months now. It probably does have a slight alcohol content.

(about .05% would be my guess, same as near beer.) Even orange juice

has a slight alcohol content. In this heat I have had some of my LF

drinks ferment rather rapidly and had 2 batches turn to alcohol and

poured them out. I don't feel any buzz from my ginger beer but I do

feel refreshed as they have minerals and electrolytes.

In AA they say alcoholism is an allergy of the body coupled with an

obsession of the mind. I have not had a problem with it but if your

sister is sketchy about it she shouldn't drink it. The stuff I make

probably has a slight percentage of alcohol in it but I have never

felt a buzz. ( and on hot days working I will drink up to 3 bottles.)

My intent is to quench my thirst and not to get a buzz. I don't

know about the salt but I would think it would be yuuucccckkky in

those sugary drinks. I like it with the beet kvass though.

Let me know how the sweet potato fly comes out.

D.