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Unformatted text preview: added to each flask before allowing them to ferment for a period of 7 days. Final fermentation results were based on final alcohol content of the beers containing each sugar-based ingredient. The results were as follows: the malt extract fermentation had a final alcohol by weight of 5.145% and alcohol by volume of 6.521%, the fermentation using high fructose corn syrup gave a final alcohol by weight of 17.01% and an alcohol by volume of 21.559%, honey produced a final alcohol by weight of 2.1% and 2.66% by volume, and the sugar and glucose syrup resulted in a final alcohol by weight of 0.105% and 0.133% alcohol by volume. Each of the produced alcohol contents revealed that the yeast responded most productively to the fructose in the high fructose corn syrup, followed by the maltose in the malt extract, the fructose, glucose, and maltose in the honey, and lastly the sugar-based syrup which had a low alcohol content of less that 1%....
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This note was uploaded on 09/16/2008 for the course ENG 111 taught by Professor Kirshnovak during the Fall '08 term at Rowan.
- Fall '08