I gonna try making beverage based on ginger cane sugar and yeast. I have no idea of what yeast to use, but I like to get clean taste of ginger and sweet result (residual sugar). Any yeast suggestion ? commercial example ?
How big a beverage do you want in terms of ABV? Pick a yeast strain with an alcohol tolerance that matches that ABV, and make your sugar water's OG big enough that 122% apparent attenuation would result in a FG lower than that which could actually be reached given the OG and given the alcohol tolerance of the strain, leaving residual sugar (sucrose in this case).
Think i used US-05 because dry yeast is easier, but any ale yeast should work. If you want the recipe i can post it.
This sounds like it calls for back-sweetening, sorbating & sulfiting, and kegging, in the manner of wine makers, mead makers, & cider makers.
Why even bother fermenting it? Make your "soda pop" and then just add vodka to get the alcohol you want. They have to do some fermentation by law, but the big brewers are making a lot of these things mostly by adding grain neutral spirits.
That's what I was thinking it could be, but I needed to know what type of yest to eliminate using sorbating & sulfiting.
Well I like to get a result of out of fermentation process and the fermented ginger flavor is very unique.
I think you would need to backsweeten. I don’t think there are commercial yeasts with a low enough alcohol tolerance. Because these yeast will be challenged with simple sugars rather than maltose and higher carbon sugars found in wort, I’m not sure the published attenuation data are helpful.
From a book. Came out good but was over carbonated so i would lower the yeast amount.Skipped the peppercorns. Also forgot to measure the abv. 1 GAL BATCH 1 GAL WATER 2-1/2 LBS GINGER ROOT 1-1/2 CUPS BROWN SUGAR 1/4 CUP MALTODEXTRIN 1 CUP LIME JUICE 1 CAMPDEN TABLET 1/2 TSP PEPPERCORNS 1-1/2 TBS ALE YEAST 1 TSP YEAST NUTRIENT 1 CUP SPLENDA CLEAN GINGERROOT BUT LEAVE SKINS ON. CHOP GINGERROOT AND 1 CUP WATER IN A PROCESSOR UNTIL ITS A PULP BOIL REST OF WATER 15 CUPS AND ADD BROWN SUGAR AND MALTODEXTRIN AND STIR TO DISSOLVE ADD LIME JUICE,PEPPERCORNS, AND GINGERROOT PLACE TO SIDE AND COOL POUR INTO BUCKET AND CHECK ABV CRUSH CAMPDEN TABLET AND STIR INTO WATER,ADD LID AND AIRLOCK AND LET SIT FOR 24 HRS THEN ADD YEAST. YEAST: ADD 1 CUP GINGER WATER,YEAST NUTRIENT AND YEAST TO A JAR AND COVER WITH PLASTIC. SHAKE AND LET SIT FOR 1-3 HOURS THEN ADD FERMENT 3-7 DAYS
5% is pretty low to count on any yeast strain to quit. Maybe there is one somewhere, but I don't know. Are you kegging or bottling? If kegging, you could just let any strain ferment everything and then backsweeten. If bottling, you're going to have to disable the yeast before backsweetening. And in the case of bottling, you're not going to be able to carbonate this.
* POUR INTO BUCKET AND CHECK ABV... pretty sure this is supposed to be gravity. * From a book. Came out good but was over carbonated so i would lower the yeast amount. - no, you can't do that, it's the residual sugar that you'd have to reduce.
