ThatChefGuy
Active Member
Hey there. I am new to this home brew stuff, but picking up things pretty fast through my own experiments. I have started a fiery spiced ginger beer recipe, it kicks ass so far.
My query is about the must. I bottled some spare up to later back sweeten and bring back some of the residual flavours if needed. Well i left it at room temperature and a day later i checked it and there was no carbonation and everything smelled (and tasted) fine. A couple days later though i thought i would use it after the fermentation was transferred to secondary. The surprise was that is had carbed itself, quite a lot considering there wasn't any yeast in the reserved must. Is this supposed to happen? I have heard of the ginger bug, however i assumed that only worked with fresh ginger that hadn't been boiled up. Quite interesting either way, i'd like to try an experiment with this.
My query is about the must. I bottled some spare up to later back sweeten and bring back some of the residual flavours if needed. Well i left it at room temperature and a day later i checked it and there was no carbonation and everything smelled (and tasted) fine. A couple days later though i thought i would use it after the fermentation was transferred to secondary. The surprise was that is had carbed itself, quite a lot considering there wasn't any yeast in the reserved must. Is this supposed to happen? I have heard of the ginger bug, however i assumed that only worked with fresh ginger that hadn't been boiled up. Quite interesting either way, i'd like to try an experiment with this.