@ Esquilax
Ooooouuh yes - once there was a time before Gmail - I almost forgot.

But we STILL want to see evidence of Taw's hidden sins

It is always amusing to watch the Hare Horse God in denial.

It does a mortal body good.

the Rabbit will be busy fabricating evidence but methinks the Bunny doth protest too much!

I wouldn't drink that powse again if you paid me.

ginger beer burnses us.

Topher - The yeast and ginger can collect in the bottom as sediment, so it is always good to up-end it. Just don't shake the bottle too much .

Zaz - I'll check after my last examination tomorrow and post the emails (if I have them).

Indy - I'm not in denial!

Taw - Oh, don't play coy with me. Even now your soul hungers for it...

I was the one who brought up the topic of GB the first time... strange that.

but yeah. I skimped on the coke at subway today and bought a GB to have with it.

god damn thats delicious...

-:-
Kill The Revolution

Bunny - it really doesn't. my tongue still hasnt recovered, id rather drink sulphuric acid thx.

and would care to explain to the nice people in trms we can all understanf how the fermentation process can possibly be non-alcoholic? by definition fermentation produces alcohol - thats basic first year biology. if theres no alcohol it isnt fermentation! but it clearly states on the Bundaberg *fermented* because theres yeast in it ergo it *must* produce alcohol! and to my shame I drank it on your promise that it was non-alcoholic and then found out it was fermented from yeast which is completely haram but i could at least be excused on the basis I was misled by a long-eared antipodean kufr

Edited by - Tawakalna on 11/3/2005 4:43:34 PM

i drink jack daniels and live in a bunker 12 feet below ground and see my wife on the weekends where i have a traditinal italian meal and during the rest of the i eat spam.

Jake - Did you mix the two? Because if you did... *Raises paw threateningly*

Taw - How should I know? Perhaps "fermentation" was an incorrect term. "Brewed" may be a wiser choice. It is my understanding however, that the amount of sugar added to the plant, as well as the length of the fermentation determines whether or not the final product is alcoholic. There are also GB home-brewing kits in supermarkets (eg. Coopers (second paragraph)) that require a "fermentor" and can be either non-alcoholic or alcoholic. *Checks site* Ah, allow me to quote...

---

A traditional flavoured ginger beer with a hint of spice and plenty of bite, sure to quench the deepest thirst.

Can be made as an alcoholic drink with 1kg of raw sugar (approx 3.5%A/Vol) or a non-alcoholic drink with the only addition being carbonation drops (priming sugar) to the bottles.

---

so the alcohol comes from the sugar, of course, straightforward organic chemistry. what about the natural sugar content of ginger itself? what happens to that?

Anyone for a spot of northern ginger wine?

Taw, don't you know The natural sugar is processed through a magical jelly bean field where it becomes fertilizer for the jelly beans

aaaah so that's the secret! well I never...

Taw - The evidence is above you. Did you even *click* on the links? I thought not *shakes head*. As for the "natural sugars", one would assume that the "priming drops" would, in combination with the "natural sugars" that you mentioned, provide just enough sugar to brew the ginger beer but not enough to make the beverage alcoholic.

Para - Quiet you! Go back to your plotting in the hope that one day you may prove a worthy adversary to the Rabbit-God!

Grom - How about "Stone's Ginger Wine"? I've never tried it (shuddup Taw), but it is supposed to be tasty.