So there is a special person in my life who is obsessed with ginger beer. He also does not drink (or even eat) any alcohol. He is very careful about this and it is clearly very important to him. He generally drinks the store bought ginger beer which is non alcoholic but I wanted to make some at home.
Ultimately he is going to have to decide if he wants to try it, but I wanted to see what kind of steps I could take to limit the alcohol content.
Does anyone know which methods/procedures produce the least amount of alcohol? I know three basic methods: making a wild yeast "ginger bug," using brewing yeast, and using baking yeast. Does anyone know which might produce the least alcohol?
Also, what does fermentation times and temperatures have to do with alcohol content? My basic understanding is that the longer the ginger beer ferments the more alcoholic it gets. Does the initial open room temp ferment or the second bottled fridge ferment create more alcohol?
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