Do acids from a mixed bacteria and yeast ferment affect the specific gravity reading? I am having a hard time figuring out if I can accurately measure alcohol in a brew that has all these extra things like bacteria and acids.
I have been making some ferments with wild symbiotic yeast/bacteria blends like water kefir and ginger beer (using sugar water recipes).
I want to measure the alcohol content and read online that it's not really possible if there is carbonation involved. ??
I am not sure if that's true or...
If I want to bottle a beverage with very low alcohol content and I don't want it to increase in alcohol as it sits out, is there a way to do so? While keeping the 'probiotics' alive? I don't want to kill the bac and yeast.
I'd be trying to bottle a ginger beer style beverage where there will...
