I am making ginger beer. I’m using basically raw ginger and honey and fermenting with bakers yeast. I’m getting somewhere between 2% & 2.3% ABV in testing. I don’t want any alcohol in the ginger beer as I want my kids to drink it. As I see it I have two options:
- Pasteurize : After fermentation then pasteurize to remove alcohol. But there will still be alcohol present and it’s not as effective as one thinks I believe, so have no idea how to test for sure.
- Don’t Ferment: Make Cordial, Keg and force carbonize.
Question: If I follow option 2 won’t my ginger beer taste different? Doesn’t the fermentation step add the flavor by the yeast producing byproducts?