{"_id":"6aa9886fccf71c3a601431a8","title":"{\"format\":\"prosemirror\",\"schemaVersion\":1,\"doc\":{\"type\":\"doc\",\"content\":[{\"type\":\"paragraph\",\"attrs\":{\"quillTerminated\":true,\"direction\":null},\"content\":[{\"type\":\"text\",\"text\":\"Should I measure the alcohol content when making fermented ginger soda?\"}]}]}}","question":"{\"format\":\"prosemirror\",\"schemaVersion\":1,\"doc\":{\"type\":\"doc\",\"content\":[{\"type\":\"paragraph\",\"attrs\":{\"quillTerminated\":true,\"direction\":null},\"content\":[{\"type\":\"text\",\"text\":\"I would like to make a probiotic ginger soda using a two-step fermentation process. First, a ginger bug is made by mixing ginger, sugar, and water and allowing it to ferment for about five days. Based on measurements I have seen from others using this process, the ginger bug generally remains below 1% ABV.\"}]},{\"type\":\"paragraph\",\"attrs\":{\"quillTerminated\":true,\"direction\":null}},{\"type\":\"paragraph\",\"attrs\":{\"quillTerminated\":true,\"direction\":null},\"content\":[{\"type\":\"text\",\"text\":\"The ginger bug is then added to more water and juice and allowed to ferment for another one to three days before refrigeration. If it is fermented for about 24 hours and then refrigerated, it generally remains below 1% ABV, while fermenting for more than two days can cause the alcohol content to rise above 1%. The fermentation rate and resulting ABV can also vary depending on factors such as the type of sugar used and the temperature.\"}]},{\"type\":\"paragraph\",\"attrs\":{\"quillTerminated\":true,\"direction\":null}},{\"type\":\"paragraph\",\"attrs\":{\"quillTerminated\":true,\"direction\":null},\"content\":[{\"type\":\"text\",\"text\":\"Since the alcohol content can vary during fermentation, should I measure the ABV of the ginger soda to ensure that it remains below a certain level?\"}]}]}}","answer":"{\"format\":\"prosemirror\",\"schemaVersion\":1,\"doc\":{\"type\":\"doc\",\"content\":[{\"type\":\"paragraph\",\"attrs\":{\"quillTerminated\":true,\"direction\":null},\"content\":[{\"type\":\"text\",\"text\":\"The basic requirement is not to allow the drink to become intoxicating. Since you have a way of measuring ABV, you should use it to keep the drink below that threshold, and dispose of it if it does reach that level.\"}]}]}}","tags":[{"_id":"66eee29e1f48e0edb8c47f9e","tag":"Food: Alcohol","count":40}],"createdOn":"2026-09-15T18:03:27.336Z"}