Timeline for Ginger Beer ABV from Bakers Yeast
Current License: CC BY-SA 4.0
13 events
| when toggle format | what | by | license | comment | |
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| Jun 8, 2022 at 21:00 | history | tweeted | twitter.com/StackHomebrew/status/1534641431528280067 | ||
| Apr 14, 2022 at 11:36 | history | edited | dmtaylor |
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| Nov 21, 2018 at 3:16 | answer | added | Dave | timeline score: 0 | |
| Nov 20, 2018 at 22:10 | answer | added | Kingsley | timeline score: 3 | |
| Nov 20, 2018 at 21:54 | comment | added | Kingsley | @765tgs - this sounds like a great ginger beer (mead), could you please update your question with more recipe details | |
| Nov 20, 2018 at 17:48 | comment | added | zatbusch | Thanks @chthon - yes quite a bit. I will do that and revert. | |
| Nov 20, 2018 at 17:47 | comment | added | chthon | @765tgs: Do you still have samples of the previous and the current used honey? If you dilute them, using 20g honey each with 80g water, then you can compare their gravities. | |
| Nov 20, 2018 at 17:45 | comment | added | zatbusch | @Dave I must agree. Your comment was actually a pretty good answer. | |
| Nov 20, 2018 at 17:44 | comment | added | chthon | @Dave: could you add your first comment as answer, and edit it with the rest of the comments? | |
| Nov 20, 2018 at 15:10 | comment | added | Dave | My cynicism took my first thoughts to glucose adulteration, but you mentioned it is from a (small?) farm and that it has a wild honey odor, which makes me think (or want to believe) otherwise. It's those mild, generic mail-order "wildflower" honeys that make me really suspicious. I'd be surprised a local farm would go to all that trouble unless they're moving a lot of honey as part of their business. | |
| Nov 20, 2018 at 15:02 | comment | added | zatbusch | Thanks Dave. No. Nothing else changed. Same recipe and amounts. I’m wondering if this honey has a higher fructose content. Or worse it’s had glucose or something else added.... | |
| Nov 20, 2018 at 14:57 | comment | added | Dave | Bakers yeast can certainly create that much alcohol (and more) because it is the same kind of yeast as brewer's yeast (S. cerevisiae). The interesting question is why is it so different than what you usually get. Besides changing the honey, did anything else change (yeast, initial gravity, etc.) from the way you usually do it? | |
| Nov 20, 2018 at 14:26 | history | asked | zatbusch | CC BY-SA 4.0 |