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Ginger juice alone does not have enough sugar to be fermentable. However, ginger beer is a popular, slightly alcoholic beverage made from ginger root, sugar, water and citric acid. Take a look at this question and answer.


I have made ginger beer from regular old yeast before so there is nothing inherent about ginger that makes it unsuitable for yeast fermentation. Yeast technically speaking is a fungus not bacteria so how things that have anti bacterial qualities interact with fungi I'm not sure.


If you dilute it to wine like levels of flavor, it will ferment, but the pure juice? It may ferment, but probably not with yeasts that produce an expected results. It would probably result in something we'd consider spoiled.

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