lunarlizard88
New Member
So I've been making ginger beer (non-alcoholic) for a little while now and recently, my recipe has developed to the point that my friends are buying bottles from me for 2 bucks each! (ca-ching!). But of course, half of the people that I have mentioned my ginger beer to want me to make an alcoholic version. So I figured I'd try it. So heres my method. This method is sort of a guess, but can anybody tell me why this wouldn't work??
Method:
1.) Make my complete brew base, but waay OVERsweeten it
2.) Pour it into all of my 12 oz bottles with champagne yeast
3.) Put balloons (yes, balloons) over the necks of the bottles just to create an air-lock
4.) Let ferment for about 10 days, maybe releasing some of the gas pressure occasionally
5.) Cap all of the bottles, then ferment for 4 more days for carbonation
6.) Pasteurize the bottles to stop fermentation
P.S. I'm a total beginner at this. I've never made an alcoholic version of anything. This is just a guess at an easy but effective method. The idea is that I initially over-sweeten it so much that it will still be sweet after 14 days when I pasteurize.
Method:
1.) Make my complete brew base, but waay OVERsweeten it
2.) Pour it into all of my 12 oz bottles with champagne yeast
3.) Put balloons (yes, balloons) over the necks of the bottles just to create an air-lock
4.) Let ferment for about 10 days, maybe releasing some of the gas pressure occasionally
5.) Cap all of the bottles, then ferment for 4 more days for carbonation
6.) Pasteurize the bottles to stop fermentation
P.S. I'm a total beginner at this. I've never made an alcoholic version of anything. This is just a guess at an easy but effective method. The idea is that I initially over-sweeten it so much that it will still be sweet after 14 days when I pasteurize.