FreeParty
Member
First question is whether or not lacto fermented ginger beer is alcoholic? I began with a ginger bug and now i use the residual "yeast" left in the bottom of the carboy for the next batch after it is washed. It starts fermenting within a day and bubble like crazy.
If my OG is around 1.045 and FG is 0.99 are the sugars not fermented into alcohol. If not what happens to the sugars.
Is anyone privy to lacto fermentation chemistry?
If my OG is around 1.045 and FG is 0.99 are the sugars not fermented into alcohol. If not what happens to the sugars.
Is anyone privy to lacto fermentation chemistry?