| #11. |
| Published: 2025-04-20 [Sun] 05:17, by |
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you only need like 1g of yeast honestly, yeast will double every 90 minutes so adding 10x as much yeast only means you end up saving like 5 hours in a 2 week process. But if you're concerned and there's no evidence of fermentation happening tomorrow, adding a dash more yeast won't hurt I would not worry about sugar in the grated ginger, it's probably incidental and 100g of sugar per liter is already something easy for bread yeasts to handle What you should worry about more in the fermentation process is that the bottle can stay moderately warm. Slower temps, like below 15*C / 60*F will make fermentation happen a lot slower; too slow and the yeast go to sleep |
| #10. |
| Published: 2025-04-20 [Sun] 04:54, by |
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My worry at this time is that I added too much of the grated ginger, which had some sugar already added to it. Evidently this caused the volume of ingredients to be higher, and I wonder if the amount of yeast I added is sufficient. Forums say that even something as small as half a packet is very strong. Is this sensible? |
| #1. Ginger Beer Concept |
| Published: 2025-04-15 [Tue] 05:43, by |
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Continuing from a discussion on giko: My plan is to test drive a simple fermented ginger beverage with the following ingredients/materials: 1. Grated ginger 2. Brewer's yeast 3. Water 4. 1-2 chili peppers, to taste 5. Sugar (which type?) 6. 2L plastic bottle So far I have heard that it is important to slowly release the gas in the bottle, and carefully monitor the pressure. What I imagine is an earthy, simple drink. Something to be enjoyed after a day's work, or savored with some deep-fried foods. Any suggestions? |