Hi,
Sorry I posted in the wrong place earlier, I have a ginger bug on the go, adding a teaspoon of sugar and fresh grated ginger every day. I started it on Sunday , yesterday tasted it and it is lovely gingery and zingy, just as you'd want. Thing is I am using a coffee filter and rubber band to cover it, because I thought there wouldn't be much difference between using a filter and using a piece of cloth. The yeasts seem to be doing their job even better than in the other one I have going, which I added a teaspoon of active instant yeast to. But my question is this: If we use a cloth or muslin or coffee filter, I guess this is to allow the carbon dioxide to escape, but what is stopping harmful bacteria from getting in and contaminating it ? Surely they are small enough to? Am i right in thinking that the wild ginger yeasts "fight them off" in some way?
Thanks, Joe.