Hi everyone,
Just made a batch of alcoholic ginger beer, currently in bottles diluted to my final volume. So for that, I've added the plant (ginger, sugar, water, yeast - fed for a week) to a gallon of sugary water.
The recipe I am using states that it should be ready when the bottles stop needing to be opened to vent the gas. Am I right in thinking that this will leave the beer flat? Should I add more sugar for carbonation?
Also, I assume if all the sugar has been used up by the yeast, it will be a dry ginger beer. How could I sweeten this (just a touch) without it fermenting again? Would putting it in the fridge stop the yeast working or kill it completely?
Basically I'm aiming for a carbonated ginger beer that is mainly dry but with a touch of sweetness.
Thanks everyone in advance,
Rob.
Just made a batch of alcoholic ginger beer, currently in bottles diluted to my final volume. So for that, I've added the plant (ginger, sugar, water, yeast - fed for a week) to a gallon of sugary water.
The recipe I am using states that it should be ready when the bottles stop needing to be opened to vent the gas. Am I right in thinking that this will leave the beer flat? Should I add more sugar for carbonation?
Also, I assume if all the sugar has been used up by the yeast, it will be a dry ginger beer. How could I sweeten this (just a touch) without it fermenting again? Would putting it in the fridge stop the yeast working or kill it completely?
Basically I'm aiming for a carbonated ginger beer that is mainly dry but with a touch of sweetness.
Thanks everyone in advance,
Rob.
