I've made a gingerbug many times in the past and been successful, the longest of which I kept alive for over a year until another project took over. My issue this time is that after bottling my drinks I find the bottles become as tight as a drum in two days but when it comes to serving the drinks there really isn't much fizz, the bubbles are tiny and by the time I open the bottle for a second time the drink is almost flat. What am I doing wrong? I've seen many recipes that recommend burping the bottles for a couple of days but won't that prevent the drink becoming fizzier? Also I've seen one post that says that the best indicator that it's ready is the presence of bubbles at the top of the bottle, is this true?
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