Talk:Pruno
From Wikipedia, the free encyclopedia
 |
This article is a former featured article candidate. Please view its sub-page to see why the nomination failed. For older candidates, please check the archive. |
I am a home brewer, and I note some dubious information here. First, it's unlikely to get a 14% yield unless champagne yeast or some other high-attenuation yeast is used. I believe that figure probably came from one of the articles referenced below -- though to obtain an accurate alcohol measurement, you need to take before and after specific gravity measurements. From the appearances of it, pruno is made using baker's yeast (which would be preferable) or it gets whatever yeast may be floating around in the environment to start fermentation. It makes me a little queasy thinking about it; suffice it to say that in a prison environment, you're unlikely to get something resembling Belgian kriek lambic.
Secondly, if sterilization protocols are not observed, and a healthy yeast culture isn't pitched to start fermentation (see above), then infestation with bacteria or some less-than-desirable yeast is likely. The result will typically be a nasty, sour brew, typical of amateur home brewing attempts or really bad commercial brew (I had some really cheap beer once that was like this). Even so, it's unlikely to make anyone sick (beyond something that would win the Egill SkallagrĂmsson Drekk-Til-At-SpĂ˝ja Memorial Award), though this can't be ruled out completely. But the business about going blind is a myth about methanol in home brew, which just doesn't happen. Afalbrig 06:31, 15 February 2007 (UTC)
