Archived posting to the Leica Users Group, 1999/01/21
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]>Nathan Wajsman wrote: >Henning, >I do not believe that a beer can attain 24% by volume through the >naturalprocess. Even wine cannot ferment to such a strength, because >the alcohol will kill off the yeast. All the wines with 20+ alcohol >content (like port) have alcohol added to them during the >fermentation. Something similar must be done with the beer you >mention. >Happy drinking! >Nathan Actually, the 24% is arrived by freezing the beer and drawing off the liquid, which having a lot of the water removed, does indeed reach 24% alcohol. (I have tried this in the past, being a homebrewer as well as a Leica user). Phil ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com