First, I'm not sure about the color of the bubbles. It's been a year since I managed a ginger bug and I just don't recall. But it's sort of a murky mixture anyway, with the turbinado sugar I use and shredded ginger.
Second, regarding the use of commercial wine yeast, I may have not provided enough information. What I have done (though I am quite far from an authoritative expert), is to add most of a good-sized jar of ginger-bug to a carboy of pre-soda mix (flavored sugar water, usually a ginger (or other root) beer, but also fruit juice) and wait, stirring and shaking a couple times each day to help aerate. Sometimes that works and I get a totally-wild fermented soda. But sometimes my ginger-bug just wasn't healthy enough or maybe I did something wrong (adding it to the mix at the wrong temperature?) and it never takes off. And at that point, my options are to dump and have failed, or to pitch in a packet of wine yeast. Since we make wine every 6-24 months, we just keep a few different types of Lalvin in our extra fridge and I pick one of those, dump it in and shake it up. That stuff takes off like a rocket. I haven't ever tried to add yeast to the bug. I would expect it to take over the colony, so at that point, what's the point?
Also, there's a great hint that I learned here. When I'm bottling soda (or kombucha) to gather carbonation, I bottle in one pint bail-top bottles but I always also fill up a plastic soda or water bottle and screw the lid on tight. Then I use the plastic bottle, squeezing it every day, as a gauge for how much pressure is building up. When the plastic bottle gets hard, I put everything in the fridge and once it's cold, I'll taste what's in the plastic bottle to be sure. But it avoids most the dangers of exploding glass.
Great to hear that your current bug is thriving. One risk in my kitchen is that it'll be acting like that and I'll be watching it grow and grow and then I'll wake up one morning and the foam will be all gone and nothing I do will wake it back up. I don't know if it's just me, but I've taken to just using it right then, when it's at good foam.