Recent content by juzz

yeah that is exactly where i sit with this...thank you for the replies...it seems that there isnt any magical solution to keep it from fermenting further more...maybe lowering the sugar in it to a minimal...anyone knows what the sugar per gallon minimum is for a wild yeast to kick start...

thank you but they are discussing alcoolic version i am looking for a way to safely bottle a probiotic soda made from a ginger bug:) there is .04 abv in it and about 20 grs of sugar per 500 ml so i am wondering if my ginger bug ferment is strong enought to keep fermenting in the fridge ...or if...

i should add that my level of sugar is pretty high because i ferment it only 4 days in the vessel until its active and bottle it right away.. i only ferment to get the taste and cabonation not interested in alcool...

I have been making delicious ginger beer with ginger bug after much research my understanding is that there is yeast and bacterias involved in the process that lives on the roots themselves, as they grow in the soil. I have a feeling that in the primary fermentation the lactobacilius takes over...

I have been making delicious ginger beer with ginger bug :) after much research my understanding is that there is yeast and bacterias involved in the process that lives on the roots themselves, as they grow in the soil. I have a feeling that in the primary fermentation the lactobacilius takes...