gingergreenie
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- Jul 2, 2021
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Cheers,
I've been trying out home brewing for a while and had some good result with bottle fermentation. To better control the fermentation process, I wanted to go bigger this time and let the fermentation process finish before bottling with some priming sugar.
So I made a fresh ginger bug and then started a big batch (31 liters) in aplastic fermenting bucket. I haven't added any commercial yeasts, just the home-made ginger bug. I'm using a fermentation lock and the fermentation bucket should be sealed air tight. This liquid has been sitting in my kitchen at room temperature for roughly 6 Months now and has just now stopped to produce CO2. Since it's been sitting there for that long I'm a bit concerned about nasty stuff, including botulism. Should I worry? Would I notice by smell or taste if anything were wrong with my ginger beer?
Thanks for your input
I've been trying out home brewing for a while and had some good result with bottle fermentation. To better control the fermentation process, I wanted to go bigger this time and let the fermentation process finish before bottling with some priming sugar.
So I made a fresh ginger bug and then started a big batch (31 liters) in aplastic fermenting bucket. I haven't added any commercial yeasts, just the home-made ginger bug. I'm using a fermentation lock and the fermentation bucket should be sealed air tight. This liquid has been sitting in my kitchen at room temperature for roughly 6 Months now and has just now stopped to produce CO2. Since it's been sitting there for that long I'm a bit concerned about nasty stuff, including botulism. Should I worry? Would I notice by smell or taste if anything were wrong with my ginger beer?
Thanks for your input