This is such a beginners question but we all need to start somewhere!
I've never made anything alcoholic and I plan on buying a wine kit, but just because I'm impatient I decided to have a crack at ginger beer.
I just used this recipe - http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/ginger-beer-recipe#comments-top
It's been doing its thing for about 20 hours, but its not violently bubbling or anything which is what I was expecting. I have it in a warm place (is that right?) and I left the bottle tops lightly screwed on rather than tightly like the recipe said because someone in the comments section said to do that.
Should it be bubbling heavily or is it too soon? And how would I get a higher alcohol content, by just leaving it longer than the 48 hours it says?
Thanks in advance!