/diy/ - Do It Yourself

>>2002199
>>2002203
that's great stuff anon exactly what I was looking for
so let me see if I got this right, I put lots of brown sugar in the first days of creating the gingerbug, about 10g a day along with new ginger pieces, the trub layer was formed but there was no noticeable carbonation going on, so I was worrying if there is a healthy population of yeast or not, also to note I constantly shaking and opening the bottle,
that would also explain what happened what happened with my orange juice ferment, on the fifth day I got a portion of this same ginger bug and put on a brew what was going to come out, a few days later it was very sweet and smooth, but I didn't know if that was all un-fermented from the orange and surplus sugar I put in originally, but given what you said you could as well be yeast and non-fermentable sugars around, noting that there was also a decent trub layer, but again, nearly no pressure of gas creation
after I added whey from yogurt, it turned very quickly into a sharp taste, probably the lactic acid and only the citric elements remaining, also a lot of carbonation to the point it almost rushed out when I opened it

so what exactly is going on there? is my logic correct?

I'm still trying to figure out why the yeast itself is not giving a reasonable amount of carbonation, but maybe its too little sugar, after all juices like that are very light ales with 1~2% ABV at most
also worth noting, I just got my fermentation tools in mail, so my next try I can use a proper airlock and not worry too much about the bottle blowing up, I also just found a sugar cane juice provider very close to me, so using that as a sweetener instead should prove interesting, its seems that if leave the sugar juice alone it will even ferment by its own accord