Wild fermentation i need a nerd...;)

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juzz

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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 pretty fast because the ph of the brew drops drasticlly. I have also read so many warnings of alcool production and bottle explosions ... Does anyone out there knows how and if it is possible to keep the good bacterias, and controling the yeast so there are no risks of further fermentation and or explosions? i have read that even in the fridge the yeast of the ginger bug stays active and that you have to drink the ginger beer within weeks..Does anyone know how to settle this issue?
I want to keep the lactobacilius but i dont want bombs...tx!!!
 
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...
 
This thread on ginger beer may help you
https://www.homebrewtalk.com/f14/alcoholic-ginger-beer-91970/

i don't think the bacteria issue is discussed, but i think the consensus is that ginger beer should be kept in the fridge from a few days after bottling. It dries out the longer it is kept - it stays tasty, but whether you call that improving it or not is just a matter of preference.
 
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 anyone has had such an experience as to how long you can keep it...
 
If you are interested in keeping the bacteria alive, but dormant, keep your bottles cold. The techniques used to stop fermentation (eg. pasteurization, sulfites) will kill both the yeast and bacteria in the bottle, and limiting its probiotic potential.

You should let it ferment until it reaches the flavor you are looking for, then store them very cold. I'm not sure how long they will last in the fridge at that point.
 
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 fermentation?
 

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