Hi, myself and a few friends have gotten into home brewing, and our first batch turned out fine, but just yesterday we made up a draught and a ginger beer, we wanted more alcohol content in them and had a few suggestions. One was to just not fill the fermenter as full, another was to put in this enzyme thing that makes more sugar convert to alcohol, and the other suggestion was just more sugar.
We made up the draught as normal and added the enzyme, and now, about 18hrs later it's fermenting fine. With the ginger beer though, we added another 500 grams of sugar and filled the fermenter up to about 22L instead of 23L, and right now it's sitting there dead silent, no fermentation.
So what do you think the problem is? Also, is more sugar going to spoil the taste, or lead to exploding bottles or some other problem?
Cheers.
We made up the draught as normal and added the enzyme, and now, about 18hrs later it's fermenting fine. With the ginger beer though, we added another 500 grams of sugar and filled the fermenter up to about 22L instead of 23L, and right now it's sitting there dead silent, no fermentation.
So what do you think the problem is? Also, is more sugar going to spoil the taste, or lead to exploding bottles or some other problem?
Cheers.