![]() Fermenting at higher temperatures will also produce many more esters (flavours) from the same yeast strain. Whereas wine yeasts, particularly champagne will stop at higher levels. ![]() Typically bread yeast finishes out at approximately 14% AbV (or at least it does so in meads). However the alcohol tolerance with wild yeast is unpredictable. Of course there would be some bacteria in there too - brewing as 10-year old kids, there probably was not any real sanitation practices, sure we used a clean glass, and maybe washed our hands beforehand. Generally wild yeasts (i.e.: from sultana skins) are reported to ferment with Saison like characteristics. Many recipes for ginger-beer plants on the internet include adding a teaspoon of bread-making yeast, I really think this makes the whole production of the "plant" pointless, as you can just put the yeast directly into the ginger sugar-water (~wort). (Obviously if it grows a chunky black pellicle, you don't use it.) There were no real measurements, but I know for sure we did not add any yeast other than what was on the skin of the dried fruit. Every couple of days we would add a bit more sugar-water to it. The taste is similar to Old Jamaican Ginger Beer except stronger and better and gives you a warm feeling in your belly! (I kid you not)Īs kids, we used to grow a ginger beer "plant" up from Ginger & Sugar and a few Sultanas. But M&S are dumb and have now started making a sugar free ginger beer that is disgusting and full of dangerous chemicals for children, so don't even taste their sugar free version to get an idea of what it might taste like. If you have never tasted these then you don't know what I'm talking about. The result is halfway between the fiery ginger beer and incredibly fiery ginger beer that Marks & Spencer (English food shop) used to produce. Or if you have a plant that is weeks or years old, just feed it for 1 week before adding the water, sugar, ginger and lemons (I'm using the Avoca recipe, and Irish recipes although we don't have a history of good cooking are out of this world!!!). Use a heaped teaspoon (7g) and make a "ginger beer plant" for 2 weeks with it. You can get up to 10 years out of the compound if refrigerated. If you leave in cool cupboard it will die. (Read online about exploding Ikea flip top lids in ginger beer making).Īlso if bought in 60g compound, refrigerate after first use. They will explode if left for 2 days or so. ![]() The taste is amazing, but you have to be careful to "proof" bottles after bottling. Youngs Super Wine yeast is superb (I don't work for them by the way).
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