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gopher321: I've got something going on in my kitchen right now that involves brewer's yeast...sadly, it's only homemade Ginger Beer.
I've only ever lacto-fermented my own ginger beer, using leftover active whey from making yogurt and cheese. but one of the times - I forgot it was sitting back in a dark corner of the pantry, and it turned out to be ~3%ABV. which is really odd fluke, since the most common bacteria for lacto can't do that (don't have my handy chart, well, t'hand, but iirc it's something about how they treat the intermediate acetals and/or aldehydes?)
I d'nnae, since you're using yeast you could just leave it a while longer and see?
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That's an amazing piece of history that has until now been undiscovered!
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tintar: gopher321: I've got something going on in my kitchen right now that involves brewer's yeast...sadly, it's only homemade Ginger Beer.
I've only ever lacto-fermented my own ginger beer, using leftover active whey from making yogurt and cheese. but one of the times - I forgot it was sitting back in a dark corner of the pantry, and it turned out to be ~3%ABV. which is really odd fluke, since the most common bacteria for lacto can't do that (don't have my handy chart, well, t'hand, but iirc it's something about how they treat the intermediate acetals and/or aldehydes?)
I d'nnae, since you're using yeast you could just leave it a while longer and see?
I made ginger ale several times, using nothing but ginger, water and sugar. I doubt it was alcoholic, but that last bottle forgotten in the corner? That one blew the cork out of closing lever, dented the ceiling, hit 2 walls and then dented my head? The contents also reached the ceiling until dripping to the floor eventually, so I didn't have much to try.
I recall VERY DRY and VERY CARBONATED.
I'm just amazed/glad it didn't detonate just from being moved... 100psi easy!
I treat all home fermentations like da bomb!
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