[member]

I just made up a batch of the ginger ale from Nourishing Traditions. I deviated from the recipe slightly to use raw honey instead of rapadura.

I hope it turns out.

Has anyone tried this one?

 

[Fermentula]

Due to honey's anti-microbial properties, using raw honey may drastically slow down your ginger bug or potentially kill it if you bug wasn't very strong. Using raw honey may have at least doubled your fermentation time but I would still check it and prescribed intervals.

-Marc

 

[tboroson]

A great deal of honey's antimicrobial traits are due to it's high concentration of sugar. When you dilute it, it's no longer very antimicrobial. That's why, when the sugars crystalize out of honey, the leftover solution is able to ferment.

 

[crunchy_mama]

I made a ginger beer from the Wild Fermentation book and used honey for one batch. However, after letting it set in the frig for a long while it was more wine like, very tasty