I have made wine from fruits before, but it is first time I try ginger beer.
It is not recommended to drink a fermenting must, primarily because it contains plenty of live yeast that can upset the gut microbiota. It could have an effect like Candida overgrowth. I have tried to drink it, out of curiosity and it indeed doesn't feel good if one drinks a lot.
My question is about ginger beer, because this is basically the same as a fermenting wort. It is recommended to drink it before the fermentation is completed, which means while the yeast is still alive and active in it.
Why is such a fermenting wort bad for us in case of grapes and other fruit, but it is good in case of ginger beer? Why doesn't the live yeast and other bacteria in ginger beer upset the gut flora?
It is not recommended to drink a fermenting must, primarily because it contains plenty of live yeast that can upset the gut microbiota. It could have an effect like Candida overgrowth. I have tried to drink it, out of curiosity and it indeed doesn't feel good if one drinks a lot.
My question is about ginger beer, because this is basically the same as a fermenting wort. It is recommended to drink it before the fermentation is completed, which means while the yeast is still alive and active in it.
Why is such a fermenting wort bad for us in case of grapes and other fruit, but it is good in case of ginger beer? Why doesn't the live yeast and other bacteria in ginger beer upset the gut flora?