Fermentation

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Brewing and Measuring Much Alcohol in Naturally Carbonated Ginger Beer (www.youtube.com)

submitted 3 months ago* (last edited 3 months ago) by GrayBackgroundMusic@lemm.ee to c/fermentation@mander.xyz

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I've started my ginger bug recently and am researching all about it. Found this and it answered a question I didn't know I had.

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[–] solidgrue@lemmy.world 2 points 3 months ago* (last edited 3 months ago)

It depends on how much sugar you start with, but most yeast can tolerate up to maybe 10% or 15% ABV before the environment is too toxic. It depends on the strain and the fermentation conditions.

IIRC from my hombrew days, a ginger beer you might be looking at 4-6% ABV for a typical recipe.

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