On Monday, February 4, 2013 9:59:42 AM UTC-8, Dave West wrote:
> Novice has started making ginger beer using this on-line recipe.
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> http://www.channel4.com/4food/recipe...er-beer-recipe
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> He suggests adding a little honey. Would there be any purpose to this, other
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> than very slightly changing the taste?
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> I'm using Allison's dried baking yeast which I know is not as alcohol
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> tolerant as wine yeast. I understand that 100 gm of granulated sugar to one
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> litre of water gives about 5% of alcohol by volume roughly.
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> I would like to increase the alcohol content slightly, so just as a rough
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> guide; what would likely be the most sugar I could add per litre at the
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> onset of the process, without the fermentation process choking up?


The $85c Champaign yeast to start a batch of "hooch" is a by far better investment than the bakers yeast. Experience has taught me many lessons