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If I am going for a sweet Ginger Beer then I use a low attenuating Ale yeast such as S04, for a drier Ginger Ale I tend to use a wine yeast, and allow it a few days longer to ferment out more of the sugars. I have used Baking yeast, baking yeast is not a good plan, but as a student I had no other to hand and it made something roughly drinkable. Would love ...

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