I’ve made ginger beer a few times. I usually make it with just fresh ginger and raw honey. Usually the I get well less than 2% ABV. This last week though I used a different honey, sourced from a farm, it was really raw and had a distinctly wild honey smell. After making the cordial and allowing to cool I mixed with water in my brewing vesseI and used 12g ~ 0.42 oz of bakers yeast, I made roughly 6GAL / 20L worth. IG = 1.046 and after 4 days, SG was 1.014 !! That’s 4,2% ABV, after 4 days controlled at 21C / 70F.
Could Honey as the sugar base really be that effective to convert to alcohol that quickly?
Can bakers yeast create that much alcohol?
Is this right, what is wronge where?