by boschmas on Thu Sep 25, 2014 4:35 pm
I'm trying to figure this out right now, because I have an extremely bubbly batch of ginger beer going. I'm going to wait until primary fermentation seems nearly complete (very few bubbles), at which point the bugs should have consumed the majority of available sugars.
This will likely increase the ABV, but since I made this stuff as a cocktail mixer, I'm thinking that's more of an added bonus than a procedural flaw.
In beer brewing, it's common to take readings of specific gravity at the beginning and end of fermentation. I didn't do this, but I wish I had. It's a common belief among home brewers that once a gravity is below 1.020, there's not enough sugar left to create a bottle bomb. If you have a hydrometer, it might help you get a feel for what's safe to give as gifts.