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Terry Raimondo
Terry Raimondo
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I'm trying my first batch of ginger beer and decided to make it with ginger bug.

What I want to achieve is a bit sweet ginger beer with max alcohol my ginger bug can handle, I read somwhere it is 4-5% and it would be perfect.

  • My ginger beer will ferment in flip top bottles, I'm going to open them once or twice a day to avoid excessive pressure.
  • I'll add an unknown (I have to dig more, don't know where to find this) amount of sugar to carbonize them after the first fermentation is complete.
  • Then I'll bottle them in standard beer bottles with caps.

First, from what I read, it is kinda difficult to make a sweet ginger beer because it may explode the bottles due to the fermentation continuing after the bottling process. Is it possible to stop the fermentation other than pasteurizing ? Will the excessive amount of alcohol produced by the fermentation stop it and make the last carbonization process impossible ? What is the correct process of doing this ?

There is so much to learn about all this I fear I may miss something. I don't have measuring tools (since it's my first batch I'll wait to see the result and if it pleases me I'll invest in some tools).

Thank you for your time

Edit: I heard about non-fermentable sugars but also that it adds a weird taste, so if I can avoid it: good. I'm also trying to use the least ingredients possible (except for spicing where I'll go crazy)

I'm trying my first batch of ginger beer and decided to make it with ginger bug.

What I want to achieve is a bit sweet ginger beer with max alcohol my ginger bug can handle, I read somwhere it is 4-5% and it would be perfect.

  • My ginger beer will ferment in flip top bottles, I'm going to open them once or twice a day to avoid excessive pressure.
  • I'll add an unknown (I have to dig more, don't know where to find this) amount of sugar to carbonize them after the first fermentation is complete.
  • Then I'll bottle them in standard beer bottles with caps.

First, from what I read, it is kinda difficult to make a sweet ginger beer because it may explode the bottles due to the fermentation continuing after the bottling process. Is it possible to stop the fermentation other than pasteurizing ? Will the excessive amount of alcohol produced by the fermentation stop it and make the last carbonization process impossible ? What is the correct process of doing this ?

There is so much to learn about all this I fear I may miss something. I don't have measuring tools (since it's my first batch I'll wait to see the result and if it pleases me I'll invest in some tools).

Thank you for your time

I'm trying my first batch of ginger beer and decided to make it with ginger bug.

What I want to achieve is a bit sweet ginger beer with max alcohol my ginger bug can handle, I read somwhere it is 4-5% and it would be perfect.

  • My ginger beer will ferment in flip top bottles, I'm going to open them once or twice a day to avoid excessive pressure.
  • I'll add an unknown (I have to dig more, don't know where to find this) amount of sugar to carbonize them after the first fermentation is complete.
  • Then I'll bottle them in standard beer bottles with caps.

First, from what I read, it is kinda difficult to make a sweet ginger beer because it may explode the bottles due to the fermentation continuing after the bottling process. Is it possible to stop the fermentation other than pasteurizing ? Will the excessive amount of alcohol produced by the fermentation stop it and make the last carbonization process impossible ? What is the correct process of doing this ?

There is so much to learn about all this I fear I may miss something. I don't have measuring tools (since it's my first batch I'll wait to see the result and if it pleases me I'll invest in some tools).

Thank you for your time

Edit: I heard about non-fermentable sugars but also that it adds a weird taste, so if I can avoid it: good. I'm also trying to use the least ingredients possible (except for spicing where I'll go crazy)

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Terry Raimondo
Terry Raimondo
  • 41
  • 7

How to make an optimal fermentation for ginger beer with ginger bug

I'm trying my first batch of ginger beer and decided to make it with ginger bug.

What I want to achieve is a bit sweet ginger beer with max alcohol my ginger bug can handle, I read somwhere it is 4-5% and it would be perfect.

  • My ginger beer will ferment in flip top bottles, I'm going to open them once or twice a day to avoid excessive pressure.
  • I'll add an unknown (I have to dig more, don't know where to find this) amount of sugar to carbonize them after the first fermentation is complete.
  • Then I'll bottle them in standard beer bottles with caps.

First, from what I read, it is kinda difficult to make a sweet ginger beer because it may explode the bottles due to the fermentation continuing after the bottling process. Is it possible to stop the fermentation other than pasteurizing ? Will the excessive amount of alcohol produced by the fermentation stop it and make the last carbonization process impossible ? What is the correct process of doing this ?

There is so much to learn about all this I fear I may miss something. I don't have measuring tools (since it's my first batch I'll wait to see the result and if it pleases me I'll invest in some tools).

Thank you for your time