[Stoleyourtv]

Hey folks!
I've just recently gotten myself all I need to do some ginger beer and spruce beer. I was wondering how long I can keep my ginger beer in my glass carboys before I bottle em. I know that after a while I would lose the carbonation so a second fermentation would be needed while bottling. Main reason I want to keep the ginger beer fermenting as long as possible is because I dont have the right amount of swingtop bottes/capped bottles to cover that 18L which I hope will last me the summer.

So, TL;DR: Dont have enough swingtop bottles to bottle all my ginger beer, how long can I ferment it? Am I better off just making ginger wine?

[kramerog]

With good sanitation, several months to nearly indefinitely.

[Stoleyourtv]

With good sanitation, several months to nearly indefinitely.

Thanks for the response. It'll carbonate with a second fermentation and keep it's sweetness with a non-caloric sweetener, correct?

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[kramerog]

Thanks for the response. It'll carbonate with a second fermentation and keep it's sweetness with a non-caloric sweetener, correct?

I would say a non-fermentable sugar, which includes caloric sweeteners like lactose and non-caloric sweeteners like rebaudioside and aspartame.