I have recently started to get my feet wet by making some ginger beers using a ginger bug to start the fermentation. I would like to know the alcohol content of my final product, but as the ginger bug has both bacteria and yeast eating the sugars I can not figure out how I would measure the final alcohol content!
- Is there a way to figure out how much sugar has been consumed by either the yeast or bacteria, so I can then just use a hydrometer as suggested most places I search?
- Can I measure the alcohol content by some other indicator besides sugar content?
- What other tools might be used besides a refractometer or a hydrometer?