I am brewing a ginger beer using a campagne yeast, it's been bubbling for a week. How much longer should it take to get the alcohol content up to around 5%? Honestly, I don't know if i can bottle this stuff.. It's seems like it will explode.. heheh
You should be taking readings of Specific Gravity if that is the kind of information you want to know.
-gcitagh
ginger ale is usually about .5 percent NOT 5 percent. temperature of the wort is kinda imporrtant. champagnee yeast can go to 18 percent alcohol. have you considered a life as a bootlegger
well, after all, Al Capone considered Moose Jaw, Saskatchewan as his second home. HEY they even have tours of his underground tunnel system.
ginger champagne. If you live through it, please let me know how great it was.
I had a similar problem. Didn't use champage yeast, but the SG stopped dropping at about 1.040. I thought it was finished so I bottled it. Two bottle bombs later I put the entire batch in the fridge so as to not lose the lot.
I recommend testing the SG. And if it is any higher than normal bottling SGs, let it ferment out.
If I encounter the same problem again, I will probably rack to another fermenter and pitch more yeast.
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