Recent content by gauravh

@DuncB @hotbeer Sorry, i've been down with fever for the past few days hence could not reply. Thankfully it's not covid :| Thank you for taking the time and for all the important information you've provided. It helped clear many doubts and queries. I'll soon get back to more experimenting as...

You're right, I want to keep the ABV quite low. This is pretty much how I'm making the GB with ginger bug. Cooking, adding sugar, cooling, adding the ginger bug yeast and then ferment+carb in bottles before enjoying :) Correct me if I'm wrong but the yeast needs to be killed at some stage to...

Sorry for not explaining well. Actually I want to market my GB as an all natural, fizzy, probiotic, health drink for all ages (hence, very low ABV so it can come under the non-alcoholic category). Ideally, as you suggested, I would like to ferment+carb in a large vessel which is able to handle...

Pasteurization will not affect/spoil the carbonation right? Could you by any chance point me to the thread? Thanks a ton.

At present, I'm adding in all the sugar and then bottling for fermentation+carbonation before refrigeration. Guess, I'll need to research about back sweetening and quantities. Thanks for the help. Can I use regular sugar for back sweetening as ingredient availability is as issue here in India...

Thanks for the prompt reply. I'm a bit confused about this. Do I pasteurize first? Won't this kill the yeast?

Hi, I have been making Ginger Beer using Ginger Bug for a while now. I had started making it during the lockdown and I'm currently making batches of 7-8 litres for myself, family & friends. We all love it! I would now like to build a brand and take this forward commercially. I am using 1 litre...