<html><body><div style="color:#000; background-color:#fff; font-family:bookman old style, new york, times, serif;font-size:10pt"><div><span><font><div style="font-size: small;">Hi to all and to alcoholic brewers especially,</div><div style="font-size: 13px;">I just started a new experiment aiming to brew nice alcoholic ginger beer and I have some questions below. My first batch will be most likely too sweet, but it is the max end of the screening which I want to do (on the sweet side), the details for the first experiment are below. I would like to ask for recommendations for the next experiments, I put some ideas below at the end. It is possible that I may be able to sell the final product, of course I plan to share the technology, recopies etc. </div><div style="font-size: small;"><br></div><div style="font-size: 13px; color: rgb(0, 0, 0); font-family: 'bookman old style', 'new york', times, serif; background-color:
transparent; font-style: normal;">The final volume of the brew = 5 l; Specifications:</div><div style="font-size: 13px; color: rgb(0, 0, 0); font-family: 'bookman old style', 'new york', times, serif; background-color: transparent; font-style: normal;"><br></div><div style="font-size: 13px; color: rgb(0, 0, 0); font-family: 'bookman old style', 'new york', times, serif; background-color: transparent; font-style: normal;">0.1% (w/v; 5 g) of bakers dried instant yeast (primed/activated in warm water with bit of light brown sugar for +-30 min)</div><div style="font-size: 13px; color: rgb(0, 0, 0); font-family: 'bookman old style', 'new york', times, serif; background-color: transparent; font-style: normal;">20% (w/v; 1000 g) of light brown sugar (dissolved in hot water)</div><div style="font-size: 13px; color: rgb(0, 0, 0); font-family: 'bookman old style', 'new york', times, serif; background-color: transparent; font-style: normal;">4%(w/v; 200 g) of
ginger (fresh, cleaned by brush and blended in mixer, added to the brew at the beginning of fermentation)</div><div style="background-color: transparent;"><font size="2">95% of used water is commercial purified water (I shake it a bit to get some oxygen in it)</font></div><div style="font-size: 13px; color: rgb(0, 0, 0); font-family: 'bookman old style', 'new york', times, serif; background-color: transparent; font-style: normal;"><span style="background-color: transparent;">fermentation vessel is 5 l plastic container, narrow mouth, closed by lid, no air lock at the momment</span></div><div style="font-size: 13px; color: rgb(0, 0, 0); font-family: 'bookman old style', 'new york', times, serif; background-color: transparent; font-style: normal;"><span style="background-color: transparent;">the brew is fermenting at +-25C in my "aquarium heater" based incubator</span></div><div style="font-size: 13px; color: rgb(0, 0, 0); font-family:
'bookman old style', 'new york', times, serif; background-color: transparent; font-style: normal;"><span style="background-color: transparent;"><br></span></div><div style="font-size: 13px; color: rgb(0, 0, 0); font-family: 'bookman old style', 'new york', times, serif; background-color: transparent; font-style: normal;"><span style="background-color: transparent;">It started to go on within few hours and it is fermenting really strongly, anaerobic fermentation as mentioned. I tasted it yesterday (two days after starting) and it is quite sweet still and bit alcoholic. I am thinking about starting another brews under same conditions changing just the sugar concentration to 15% and 10%(w/v). What do you think about that? Below are more ideas, please do remember that I do not have too much experience with alcoholic fermentations. Also I ferment in the same environment all my probiotics but I am using the clean newly bought plastic vessels for the alcoholic
ginger beer. </span><br></div></font></span></div><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;"></div><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;"> </div><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;">THE NEXT EXPERIMENTS - Ideas and suggestions</div><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;">- decreasing the level of sugar concentrations to 10 and 15% (w/v; 500 and 750 g respectively)</div><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;">- changing the type of sugar for completely white sugar (which may be an issue concerning the nutrition for the yeast) resulting in more clear gingery flavour</div><div><font size="2">- changing the type of sugar for </font><span style="font-family: 'bookman old style', 'new york',
times, serif; font-size: 10pt;">dark rich brown sugar resulting in more heavy complex flavour because of </span><font size="2">molasses</font></div><div><font size="2">- changing the amount of yeast added to a lower concentration to decrease the possibly off flavour </font></div><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;">- increasing the concentration of ginger and maybe processing it with heat, which would result in more "spicy flavour" due to the transformation of gingerol to more pungent zingerone </div><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;">http://en.wikipedia.org/wiki/Gingerol</div><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;">- more ideas?</div><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;"><br></div><div style="font-family: 'bookman old
style', 'new york', times, serif; font-size: 10pt;">I should mention that I do not have access to any specific yeast now, I'm bit low on cash, otherwise what strains would you recommend? I heard nice thinks about California Ale yeast but I'm not sure if it would be suitable. Maybe some more "cider" style yeast would be better?</div><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;"><br></div><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;">Many thanks for any ideas, I will be in touch within next few days with few news :-)</div><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;"><br></div><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;">Sincerely,</div><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;"><br></div><div style="font-family: 'bookman old style',
'new york', times, serif; font-size: 10pt;">FAA</div><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;"><br></div><div><font size="2">PS I have made another batch of kimchi yesterday from Chinese cabbage, miso, fish souse, ginger and garlic so I'm really looking forward for the results.</font></div><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;"><br></div><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;">Frantisek Algoldor Apfelbeck<br><br></div><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;">biotechnologist&kvasir and hacker</div><br><br><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;">http://www.frantisekapfelbeck.org</div><div style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;"><br><br></div><div
style="font-family: 'bookman old style', 'new york', times, serif; font-size: 10pt;">"There is no way to peace, peace is the way." Mohandas Karamchand Gandhi<br></div></div></body></html>