Spirit yeast or turbo yeasts.

[dannyb0uy]

Could I use these to make a ginger beer? Limited on time in a way, thinking of fermenting the dextrose/sugar/water, then added flavors once fermented, then bottling, would there be enough yeast around to carbonate once bottled. Any advice be.helpful, thanks Dan

 

[MaaZeus]

Nothing prevents you from using them but you may not like the results. Turbo yeast are notorious for bad flavors. They are meant to be distilled which leaves most of the bad tasting fermentation byproducts behind.

 

[dannyb0uy]

Nothing prevents you from using them but you may not like the results. Turbo yeast are notorious for bad flavors. They are meant to be distilled which leaves most of the bad tasting fermentation byproducts behind.

Thanks so best not to take short cuts then

 

[Gnomebrewer]

I think metho with ginger cordial would taste better.




Just in case someone reads this who's not too bright.....don't drink metho - it's poisonous.

 

[dannyb0uy]

I think metho with ginger cordial would taste better.




Just in case someone reads this who's not too bright.....don't drink metho - it's poisonous.

[emoji23]

 

[Gnomebrewer]

A simple mix of dextrose (to about 1.060) with boiled ginger root (fresh) and cut up lemons fermented with a big load of bread yeast will ferment quite fast and isn't too bad (it's not that great either). You'll need a bit of yeast nutrient (a teaspoon or two per 5 gallons should do it). Ferment it for a few days until it reaches about 1.020, then bottle. Use PET bottles to prevent explosions. When the bottles are hard (carbonated - it should take a few days) put them in the fridge to stop the yeast. It'll be cloudy and a bit funky, but drinkable.

Edit: I've done this once many years ago. I'm going a bit from memory so take it for what it is.