Guest guest Posted January 3, 2007 Report Share Posted January 3, 2007 When setting KT for a 2nd fermentation (in my case, with fresh organic yellow ginger slices) I'm wondering how much sugar most people are using to achieve a good fizz? I'm doing the 2nd fermentation in both the recycled GT Dave 16 oz bottles and some good 32 oz E-Z Cap bottles. I'm able to do the 2nd fermentation at room temp with the ginger, but I assume fresh raw fruit like blueberries, raspberries or strawberries should be fermented near refrigeration temp to prevent deterioriation of the fruit. Right? Speaking of sugar, I'm using organic sugar (and organic tea) and, given the super toxic nature of conventional sugar farming, I think it's worth the additonal cost. However, it's possible that the brewing may bioremediate pesticides. I doubt whether any one has studied this. Either way, I prefer to support organic farming all the way. Will in Minnesota Quote Link to comment Share on other sites More sharing options...
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