Ginger Beer

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• The ginger bug needs to feed on sucrose, so don’t use alternative sweeteners. Coconut sugar is fine, but honey and maple syrup are not. 
• Expect a bit of scum to form on the top. These will be strands of yeast that are eating the sugar and ginger. Watch out for mold or a bad smell, which means it’s gone off.
• The amount of time it takes to catch a ginger bug depends on a lot of things: temperature, the strains of wild yeasts in your home, and how fresh the ginger is. Don’t start feeding your starter until it’s started bubbling, or you’ll end up adding too much sugar, resulting in a thick, syrupy starter.
• Certain strains of bacteria can cause ginger bug (and other ferments) to end up thick and syrupy. This will often resolve as the fermentation continues and acidifies. If you’re concerned, add a bit of fresh turmeric root to the ginger bug. Turmeric and ginger have the same culture, but I’ve found that fresh turmeric is just a bit better at promoting the right cultures. I suspect it’s because fresh turmeric doesn’t have the same industrial process behind it and is more likely to still have the natural culture on its skin.

The ginger bug functions by harnessing the wild yeasts and lactobacilli on the ginger to initiate fermentation. As the ginger bug ferments, it produces carbon dioxide and alcohol, resulting in a fizzy and mildly alcoholic base. This effervescent liquid becomes a foundation for homemade sodas, adding a zesty and probiotic-rich twist to beverages. With its simple ingredients and reliance on natural microflora, the ginger bug encapsulates the essence of uncomplicated and ancient fermentation practices.