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I don't think it's a good idea, but might depend on product. You know why brown bottles are more popular than green or clear? Because light creates bad flavor and aroma in most beers. In my country it's known as skunks aroma. Strong UV lamp will do the same, only much faster. As far as I know, wine doesn't like light either. But I believe there might be some ...


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.

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