Reply #14: You are correct

[blogslut]

Chilling stops/slows the fermentation. For me, 12 hours is enough to make a buzz-worthy drink. I'm kind of a lightweight when it comes to alcohol content. And you are absolutely right about the bottle bombs. I've seen a lot of recipes that require one to add extra sugar into the bottles after the fact. I don't do that. I strain/pour my batch into a smaller PET bottle and pop it in the fridge immediately.

Sometime I'll get me some champagne yeast. Right now, I'm pretty happy with what I've been making. Fresh ginger made a heck of a difference from the store-bought grated stuff I used in my first batch. I like the fact that I can make something from ingredients readily available at my local grocery store. Grabbing yeast packets from the old-lady baking aisle, for my nefarious purposes, gives me a private thrill. :hi: