I see that Pine apple beer stops at about 2% alcohol by volume, why?
I was under the impression that if you brewed it like beer with enough time and sugar + yeast strain you could get a 4- 7 % P/A/Beer.
Why is this and is there a way to do as I imagined?
I was under the impression that if you brewed it like beer with enough time and sugar + yeast strain you could get a 4- 7 % P/A/Beer.
Why is this and is there a way to do as I imagined?
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