Hi Guys,
I'm a newby and dont know that much, I'm still learning.
I'm a bit confused with results I'm getting with my lockdown experiment.
I started a batch of alcoholic ginger beer on Sunday(19/4)
My recipe was:
250g fresh ginger
1kg brown sugar
4.5l water
juice of 2 lemons
I used a mead yeast that I had in my fridge for a year.
My OG was 1.082
Day 2(20/4) my SG at 1.060.(tasted sweet and refreshing)
On the 3rd day(21/4) I tested it again and my SG is 1.030(tasted sweet, but is quite sour)
(I know I'm not suppose to test/taste that often, but I did it out of interest sake and to see if something went wrong)
My fermenting temperature was between 21-24 degrees
I was expecting to see a SG of 1.030 in a week or longer.
Did I just get a batch of super yeast?
What should I do now, I dont want a dry beer?
I'm a newby and dont know that much, I'm still learning.
I'm a bit confused with results I'm getting with my lockdown experiment.
I started a batch of alcoholic ginger beer on Sunday(19/4)
My recipe was:
250g fresh ginger
1kg brown sugar
4.5l water
juice of 2 lemons
I used a mead yeast that I had in my fridge for a year.
My OG was 1.082
Day 2(20/4) my SG at 1.060.(tasted sweet and refreshing)
On the 3rd day(21/4) I tested it again and my SG is 1.030(tasted sweet, but is quite sour)
(I know I'm not suppose to test/taste that often, but I did it out of interest sake and to see if something went wrong)
My fermenting temperature was between 21-24 degrees
I was expecting to see a SG of 1.030 in a week or longer.
Did I just get a batch of super yeast?
What should I do now, I dont want a dry beer?
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