AussieLondon84
New Member
I got 1052 OG from my ginger beer using 3 kilograms (6.6 pounds) inverted using lemon juice.
So, I know ginger has no fermentable sugars, so could I potentially wait 3 days, then make a sugar syrup with 2 kilograms more sugar from boiling to reduce to a liquidy syrup, and add it to the fermenter (uses champagne yeast)?
Also, how would I work out FG when I am adding in more sugar part way through fermentation?
Less importantly, but thought I should mention, I am also partly curious if molasses (I didn't use much will be treated as a sugar for the hyrdo reading, aka, increasing liquid density)?
So, I know ginger has no fermentable sugars, so could I potentially wait 3 days, then make a sugar syrup with 2 kilograms more sugar from boiling to reduce to a liquidy syrup, and add it to the fermenter (uses champagne yeast)?
Also, how would I work out FG when I am adding in more sugar part way through fermentation?
Less importantly, but thought I should mention, I am also partly curious if molasses (I didn't use much will be treated as a sugar for the hyrdo reading, aka, increasing liquid density)?
