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 want to keep the lactobacilius but i dont want bombs...tx!!!