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Old 03-25-2011, 02:04 PM   #1
KSAguy
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Mar 2011
Jizan, KSA
Posts: 6


I am in the middle east!

In the past I have simply taken 5 liters water, 1 kilo sugar, bakers yeast, and some sliced grapefruit at the top.

7 to 22 days.... (I like it sooner as it is like a sweet wine cooler)

[why the fruit????]


BUT now, I found a NEW formula and I am stumped....

5 liters water, honey, shredded ginger root, sugar... heated and left to seep... 24 hours... strained....

bakers yeast............ 7 days later -NO Sugar taste???????

NOT SWEET??????????????????

why??????????

Did the ginger act as an excellerant????

It is very much like a beer????

Thanks!!

KSAguy

 
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Old 03-25-2011, 02:20 PM   #2
COLObrewer
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Jan 2009
Pea Green, Colorado
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Sounds great!!! No idea why though, maybe the sugar and honey were fermented?
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Old 03-25-2011, 04:18 PM   #3
KSAguy
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Mar 2011
Jizan, KSA
Posts: 6

.... you missed my point!

I know the honey & sugars were GONE!!!

As I said, I have done many before that were "sweet"....


NOW, the 1 with ginger is not!!!


Why???

 
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Old 03-25-2011, 04:55 PM   #4
COLObrewer
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Jan 2009
Pea Green, Colorado
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A more curious question for me would be why did the 1st recipe stay sweet?
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Old 03-25-2011, 06:02 PM   #5
aggiejay06
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Sep 2009
Cary, NC
Posts: 209
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It's quite simple actually. I don't know the physiological reason, but ginger enhances the activity of baker's yeast (not sure if the same holds true for brewer's yeast). You can find information about it online.

It's why some bread recipes call for ginger.

It sounds like you just revved up the yeast a little more than normal and lead to a greater attenuation.

 
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Old 03-25-2011, 06:14 PM   #6
COLObrewer
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Jan 2009
Pea Green, Colorado
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So I guess the bakers yeast is alot less attenuative than brewers yeast?
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Old 03-26-2011, 05:33 PM   #7
KSAguy
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Mar 2011
Jizan, KSA
Posts: 6

Very interesting.........

 
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