I've been trying to get a ginger bug started for weeks. My first one, using ginger that wasn't specifically labeled organic, foamed up fine for about five days, then stopped and never re-started after several more days.
I pitched it, and in a new jar, started a fresh attempt with organic ginger. It's been doing great for a week, but today it's flat. Daily feedings, twice daily stirrings (more if I think about it), filtered water, dark cupboard....
I've seen speculation that the first wave of microbes isn't what you want for ginger beer, so to keep it up for another week or so. I'm going to keep working with it, but I have to say, ginger bugs are a huge pain. Does anyone have any idea why they're so finicky?