You can't let it ferment to long. And it seems like the more sugar the longer of a window you have till it get alcohol content. Either way i was on one the other morning.
Depends on the yeast content in your starter culture. But generally, more sugar means more alcohol. It takes some time to ferment all the sugar, especially if the cell count of the yeast at the beginning of fermentation is low. But I don't think even with fairly high honey additions, you are adding enough sugar to impede fermentation. It is just a lower fraction of the sugar has been converted to alcohol if you drink it early.
Yeah we upped the scobi to a larger jar since we where blowing through the half gallon jar. My wife eye balled the honey instead of measuring and it took a while to turn than it was getting us buzzed with in a day of finally being ready. Barely fizzy and not that great of taste.
You can't let it ferment to long. And it seems like the more sugar the longer of a window you have till it get alcohol content. Either way i was on one the other morning.
Depends on the yeast content in your starter culture. But generally, more sugar means more alcohol. It takes some time to ferment all the sugar, especially if the cell count of the yeast at the beginning of fermentation is low. But I don't think even with fairly high honey additions, you are adding enough sugar to impede fermentation. It is just a lower fraction of the sugar has been converted to alcohol if you drink it early.
Yeah we upped the scobi to a larger jar since we where blowing through the half gallon jar. My wife eye balled the honey instead of measuring and it took a while to turn than it was getting us buzzed with in a day of finally being ready. Barely fizzy and not that great of taste.