Dan Abel wrote:
> In article .com>,
> "Blair P. Houghton" > wrote:
> > you do realize that adding chocolate flavored sugar to your beer will
> > create an overcarbonation that will explode your bottles all over your
> > house, right?
>
> No.

Yah. Those little yeasties are gonna FEAST on it.

--Blair

In article .com>,
"Blair P. Houghton" > wrote:

> Dan Abel wrote:
> > In article .com>,
> > "Blair P. Houghton" > wrote:
> > > you do realize that adding chocolate flavored sugar to your beer will
> > > create an overcarbonation that will explode your bottles all over your
> > > house, right?
> >
> > No.
>
> Yah. Those little yeasties are gonna FEAST on it.


Have you ever made beer at home? Didn't think so. The sugar produces
two things in beer, the alcohol and the fizz. There's way too much
fizz, so you let most of it go free, or else you have the exploding
bottles.

There are two methods of controlling the fizz. The first is to let all
the sugar ferment out, leaving no fizz. You then add a carefully
controlled amount of sugar and then immediately bottle. This small
amount of sugar restarts the fermentation and produces the fizz (along
with a small additional amount of alcohol. It also leaves a yeast
deposit on the bottom of the bottle.

The second method is to use a hydrometer to measure the specific gravity
of your brew, and when it gets down to a specific point, you bottle it.
At that point it has just enough sugar left to give the right amount of
fizz. It also leaves a yeast deposit on the bottom of the bottle.

Either way, as long as the chocolate with the sugar is part of the
initial fermentation, there's no extra fizz. Of course, if you were so
foolish as to add the chocolate right before bottling, without factoring
the extra sugar in, you would have exploding bottles (depending on how
much you added).

--
Dan Abel

Petaluma, California, USA

All that has been said about controling carbonation is true, but no has
yet answered the question I posted. How much Cherry Extract should be
added to the syrup for a subtle flavor?

Thanks

Ryan

wrote:
> All that has been said about controling carbonation is true, but no has
> yet answered the question I posted. How much Cherry Extract should be
> added to the syrup for a subtle flavor?

The precise amount that you like. How about try to make it with just a
tiny smidge. If that's not enough, add more. Repeat as needed.

There's no chart that says "Add this much stuff to suit Ryan's palate."

Pastorio

In article . com>,
wrote:

> All that has been said about controling carbonation is true, but no has
> yet answered the question I posted. How much Cherry Extract should be
> added to the syrup for a subtle flavor?
>
> Thanks
>
> Ryan

Maybe no answer because no one knows. Try a teaspoon and see how it
tastes. Or a half teaspoon and add more if it doesn't please you.
--
http://www.jamlady.eboard.com, updated 1-27-2006, The Best Dead Spread Yet