Is alcohol free beer off the menu completely (yeast??) also??

Whoops but very seldom while on abx's

Before husband knew he had LD he quit drinking because it gave him such a horrible migrain. He even tried the alcohol free beer but still made him sick. We thought it was the yeast or something.

So if it makes you sick I wouldn't bother trying it (we still have some in the pantry after 3 years or something--I can send it to you

My husband and I have made homemade wine for years. He has friends who also make homemade beer. So I know they use the same process.

quote:

---

Originally posted by Lisianthus:
when regular beer and wine are made they put in Potassium sorbate to kill all of the yeast.

---

As a commercial wine-maker, I can assure you that I know of no winery that puts postassium sorbate in wine. Most use postassium metabisulfate. Moreover, there are natually occuring sulfates in all wines.

Back to the non-alcoholic beer question - there is alcohol in every N/A beer (ask any state trooper) just less than those labeled as alcoholic. Secondly, the carbs associated would seem to be contrary to trying to minimize yeast problems.

But as soon as I'm off tinidazole, I'm going to have a very large gin and tonic. Served to me by the Chippendales, on a beach in Belize.

OK, I'll settle for the gin and tonic.

I haven't drank any because alcohol still lowers the immune system.

I'd be grateful if I can remeber how to spell my darn name.... is it Lisiantheus??? or Lisianthous??

One of these days I guess (the memory and the wine)

[This message has been edited by Lisianthus (edited 30 June 2005).]

Has some sugar and carbs, but less than the all natural bran flake cereal I eat, so going to ignore them. Tired of doing without, foodwise.

Label says sulfur dioxide is the preservative.

Steve, is that 2 normal alcoholic beers a month you have or 'non-alcoholic'?

we all know you're a lush

DLL,

When I was most ill, I think continuing for about 2 and 1/2 years..
I couldn't go anywhere near alchohol (and we're talking about an Irish girl, here..
just to underscore the drastic change )

I tried drinking it once, on New Years Eve, I had maybe two ounces of red wine, and it was like I was hit by a truck or something.

Now I guess I'm three years out, long term treatment, and allot for yeast, and I now can tolerate, and do partake.. in red wine again.

Not sure how that relates to non-alchoholic beer..since wine has no yeast..but perhaps it's blood-alchohol sugar related,
in which case I bet the non-alchohol one may not feel so great either.

This does change with treatment, tho -

"The essential steps in winemaking can be summarized as follows:

1. Extract the flavor and aroma from the base ingredients by chopping, crushing, pressing, boiling or soaking them.

2. Add sugar, acid, nutrients, and yeast to the fermentation media or liquor to achieve the proper ratio and ferment, covered, for 3 to 10 days in a primary fermentation vessel (crock, jar or polyethylene pail) at 70-75 degrees Fahrenheit.

3. Strain off the liquid from the pulp, put it (the liquid) into a secondary fermentation vessel (a carboy or jug), fit a fermentation trap (airlock) on the mouth of the bottle, and allow fermentation to proceed at 60-65 degrees Fahrenheit until all bubbling ceases (after several weeks).

4. Siphon the wine off the sediments (lees) into another clean secondary fermentation vessel. Reattach the fermentation trap. Repeat after another one or two months and again before bottling.

5. When wine is clear and all fermentation has stopped, siphon into wine bottles and cork the bottles securely. Leave bottles upright for 3-5 days and then store them on their side at 55 degrees Fahrenheit for six months (white wine) to a year (red wine) before sampling. If not up to expectations, allow to age another year or more."

quote:

---

Originally posted by Mo:
Oh, c'mon Tree..

we all know you're a lush

Mo

---

Me when I was little

there's yeast in wine then, too?

Mo

you're a cute little glutton, Tree..

and as Steve has pointed out close to the last step in wine making you add potassium metabisulfate. Before you bottle it. And at this step it DOES STOP THE YEAST FROM CONTINUING TO FERMENT.

You can read about it here. They also do say something about potassium sorbate in wines also!

http://www.walkersfruitbasket.com/PailInstPage.htm

[This message has been edited by Lisianthus (edited 01 July 2005).]

From this site--- http://www.captainscience.com/wine.shtml

Quote---
"January 17, 2004 - The wine has now finished fermenting and a brief taste test shows that there is little to no sugar left in the wine. We now can being the process of stabilizing and clearing the wine.

The stabilizing agents of Potassium Sorbate and Potassium Metabisulfate help to kill off any left over yeast and to preserve the wine from spoiling and growing any bacteria or other nasty little creatures. The wine will now sit for another 5 or so days before we add the clearing agents."

Wouldn't this same thing apply to beer, as far as yeast is concerned? Maybe I could drink some non-alcoholic beer too!

i think the hops affect the kidneys, in that they act as a diuretic? this may be a good or bad thing depending on one's condition.

I like Kaliber also, that is the main one available (only one I think) where I live.

I haven't dared try it yet because am worried about possible yeast backlash.