Why does home-made root beer (made with yeast) have little to no alcohol? I think it has to do with alcohol concentration killing the yeast but I'm not sure...
Stacey Warren - Expert brainly.com
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A by product of the fermentation process is the release of carbon dioxide gas. Normally, the gas is allowed to bleed off but, if the brewing container is sealed off, the carbon dioxide ends up dissolving in the liquid giving the drink its fizz as well as halting the fermentation process early leaving much of the sugar intact and resulting in a very low alcohol content...
in addition it seems a short fermentation time and refrigeration also helps keep alcohol content low
the yeast that makes the beer tune in is also a special breed in order to maximize alcohol yield. i would guess that your home yeast is not of that breed