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Ginger Bugs can provide very sharp amounts of ginger flavor depending on the quality and quantity of ginger used in the ginger bug. It is a fun, easy, inexpensive and surprisingly versatile ferment that I encourage noobs to master first. Then also do the GingerBeerPlant (GBP) grains when you can find a source of GBP. GBP grains are very similar to water ...


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IMHO and experience, the best bottles to use for "shorter term" conditioning of ginger beer (and related "fast ferments") are plastic PET bottles. The screw tops are sufficiently strong and the actual PET bottles are incredibly strong. If the worst happens and the bottle explodes - they are not as dangerous as glass bottles! The only problem with a PET ...


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One can use yeast for a fast ferment in an attempt to keep the alcohol down and just produce enough gas to carbonate the drink. Something like 4g per bottle (equivalent to brewers "priming" their beer) should do the trick. But it does produce a (very) weak alcoholic drink. One ("the real") way to make alcohol free ginger beer is to use "Ginger beer plant" ...


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We have made naturally carbonated root beer in the past, the alcohol produced in the short time it takes to carbonate in bottles is negligible. Probably same or higher alcohol content in the dregs of a bottle of grape juice after a few weeks in the fridge. Keep tasting the soda from time to time to monitor the carbonation level, some tough little yeast ...


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Ingesting active yeast is not dangerous. If it was people drinking unfiltered craft beer or any kind of real yogurt would have died off centuries ago. The worst that can happen is that too much yeast may upset your stomach or your digestive process for a day. Its hard to say how much alcohol you'll get because its really depends on how active you let the ...


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Well, I've never brewed anything non alcoholic but I know adding yeast to it will result in fermentation and produce alcohol. I suppose you could mix up/infuse the ingredients in your recipe, boil it to sanitise it (to maybe kill off any wild yeast) and cool it rapidly. Alternatively, you could use the correct amount of Sodium Metabisulfite (Campden ...



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