Fermentation Support Forum

Hi,

I am a bit confused of how much ginger bug you should use for the ginger beer and also how to develop a "rhythm" to keep using the ginger bug for future ginger beers.

I understand you should keep adding ginger and sugar, but how much water do you add to the bug for the next batch?

Any insights would be great!

Thanks

I'm interested in any answers you get. In my experience it's hard to keep a ginger bug alive and so my practice has been to just use it all and start a new one. But it doesn't seem like it should be any harder than keeping a sourdough starter.