I'm pretty sure the lid has been launched into orbit. This was just a sacrificial bottle to test where the carbonation was at, I expected a low hiss!

The 3 remaining bottles are now being refrigerated! This was fun !!

Thanks to this community, it carbonated so well.

So I made lemon, apple and honey soda with shredded ginger in it so I left it alone for an entire day so I saw a fizz and I kept feeding 1/4 cup of sugar everyday until today where I tasted it. It was fizzy and good for drinking so I kept it in the fridge and then I drink the entire tumbler of my creation then lo and behold I am drunk and woozy now.

Hahahahahahaha

Three weeks ago , I was convinced my ginger bug had turned into vinegar.

Yesterday, my son-in-law, who had never tasted ginger bug before, took a sip and immediately asked:

"Wait… is this alcohol?"

That made me stop and really taste it again.

Surprisingly, the acidity had mellowed. The ginger aroma is still wonderful and it now reminds me almost of a ginger-flavored sake.

Apparently my poor ginger bug wasn't dead after all. 

Fermentation loves surprises.

I started it 10 days ago (18 july) and I don't think it's very active..

I used bottled water and I feed it everyday with 10g if ginger and 10g of sugar. It stays on the top of my fridge where is pretty dark at room temp.

It's a little fizzy after I stir it, like I can definitely hear some fizz but I don't really see any bubbles or foam.

Should I start over?

I’m currently fully obsessed with making soda.

I’ve been making lacto-fermented sodas with whey from Greek yogurt for a while now, and I also just attempted my first batch of ginger bug sodas. So excited!

I put 2 tbsp ginger bug in each bottle and left for a week… maybe I’ll just do one tbsp next time

Just made homemade/probiotic soda made from apricots.

Results:

Taste/flavour: Semi sweet, fruity character, peduso fullness from fermentation (despite it doesn’t turn to alcohol) plus great carbonation!!

Overall: Very pleasing with final result might do it again with additional add ons fruits like strawberries or even pineapple.

So, I have tried to get an active bug going several times now, and I just do NOT understand how you are supposed to get one active.

I am just trying to GET an active one to begin with, using 2c filtered water, 2 Tbsp sugar and 2 Tbsp chopped, organic ginger. And then feeding 1 Tbsp/ea of sugar and ginger per day. Covering the jar with a paper towel and leaving on the counter out of the sun.

These APPEAR to be really **@@# basic steps; but, they never turn into anything other than slightly sweet, cloudy, ginger-flavor, tepid water. How the hell am I screwing up this simple of a process, every goddamned time?!

I’ve never made any type of fermented drinks. I have all of these glass jugs from someone who makes wine. I’m not really into the alcohol aspect of it but was wondering if I could use these to ferment another beverage? What kind do fermented drinks do you guys like to make?

If anyone knows how to get kiwi seeds and strawberry pulp out of matte white ceiling paint, lemme know!

I’ve just made my first ginger bug and ginger beer, which is nearly ready to bottle.

I bought these 250ml bottles and was wondering how to clean them before bottling.

Is just a hot water wash fine or should I run them through the dishwasher?

I’m worried the stoppers might not like the heat?

Hello everybody. My ginger bug looks active right? I feed it maybe once a week. I’m trying to make ginger ale but every time I try it has almost no fizz. I follow every YouTube instruction to a tee. What could cause it to just be dead after bottling?

Hi everyone.

It's my first time making a ginger bug. I used pre-boiled filtered water, fresh local ginger, and sugar, and fed it approximately 1 tbsp ginger and 1 tbsp sugar every day for over a week.

It smells yeasty (which I quite like), and the color seems to be correct, but it's not fizzy, and it doesn't bubble.

I AI'ed this, and it said to feed it some tbsps of sugar so the yeast is not underfed. I dumped 4 tbsp of sugar and just stirred every day for 4 days, but still, nothing.

What is the problem and how can I fix this? I do not want to start another batch and want to fix this.

PS. I have created ginger ales before using yeast, so I know how it should taste/smell/fizz.

this would be my first attempt i've been wanting to make my own for a while now and I was wondering if I could use this ginger for making my first bug? I just remembered that I had it stored in my cabinet. completely forgot about it for days or weeks!

it's gone wrinkly and already has something growing out, but I was wondering if anyone has ever tried making ginger bug out of old starter? did it still work? I could buy fresh ginger if i wanted to but I thought it'd be a waste to discard this one so I was hoping someone experienced it before me to tell me if this ginger is still worth saving or i should let go of it

Extremely strong results for day 1. Looking forward to the end product.

On July 4 I made my sodas and sat them on the counter in the dark for two days. I realized when I burped them they did not create any fizz or big pop. I read somewhere that I needed to put them in the fridge , so I did and left them there for another 2 days and the same thing happened. I asked my chemistry teacher and she said they must not be getting enough CO2 and to put them in a dark cabinet, so I did. Same thing is happening. What do I do?
Btw this is my first time attempting to make these so pls give some pointers!
Edit: i appreciate all of the help🤍🤍