Hi, New member, making Ginger beer, testing out Higher ABV 8% + - Looking for tips/guidance

[Jmagee]

Found the site by searching on google looking for ideas to safely, and easily increase ABV on my Ginger beer, using simply a ginger bug.

My ginger bug has been going for a few months now and is very alcoholic, so i presume the colony of yeast left is highly adapted to alcohol.
My presumption is that the bug will naturally produce more alcoholic Beer now?

Ive made a couple of batches early on, and toyed with F1 timing (4-5 days worked well) and F2 timing.
Tested Adding Sugar to the second ferment to boost ABV.
I dont have hydrometer, so im going by taste and buzz .

Been a couple of months since my last batch and the ginger bug feeding has been irregular, but the alcohol content in there is probably well above 18% and tastes a bit raw, not pleasant.
Can i use this to make new ginger beer?
Can i drink it as is?
Am i mental? :'D

My only fear is that:
1) is the ethanol produced from a natural home fermentation safe to drink?
2) Is it safe to drink if its high ABV? 6, 10, 15%+
3) Most importantly - Am i at risk of producing Methanol using simply ginger bug and sugar?

Any tips and comments appreciated!

Cheers!
Happy brewing

 

[JohnSand]

Welcome aboard!
I haven't made ginger beer, and I used packaged yeast in all my beers. I don't think that a normal ferment produces anything dangerous, though it might not taste pleasant. Good luck.

 

[robint]

You are not brewing seriously unless you get a cheap hydrometer and a measuring flask to put it in. You need to know the original gravity when you pitch the wort. This is basic stuff otherwise you are flying blind