I've been making 1/2 gallong batches of ginger beer using a ginger bug. Does anyone know if I must icrease the amount of "bug" to start a 3 gallong batch, or could I get away with using 1 or 2 cups of ginger bug?
I've seen a few different definitions for ginger beer bug. The first, and more common from what I've read, is much like yeast water (or original yeast), used in bread baking. You add ginger, sugar, and water to a bowl, then let it sit covered with cheesecloth while you feed it every other day. When it develops white stuff on the bowl/jar and is slightly bubbling, you have a wild ginger beer bug. If you let it go too long, it'll develop a SCOBY and start excreting vinegar, which means your bug is as good as dead (unless you want crappy vinegar beer). To use it, just dump the whole thing in your water/ginger/acid/sugar mixture. It'll give ginger beer slightly more alcohol than using dry or cake yeast, but not nearly as much as GBP.He means ginger beer plant, I'm pretty sure. It's not a yeast but a fungus. And as such I'm pretty sure none of the conventional yeast pitching tables are going to be much good. I want to experiment with this stuff. It's on the to do list.
I'm pretty sure it's a bacteria/fungus symbiote..Symmetry said:And FYI, it's not a fungus - it's a bacteria. Yeast is a fungus.