Reposting this from my introduction! *update* The ginger bug is two days old and is starting to bubble so I'm hoping that's a good sign and I won't have to start over I added more ginger today but did not add any sugar due to me worrying that I added too much from the get go. Any advice is welcome!
I have been interested in fermentation for a while and am a big kombucha and sauerkraut fan. Tonight, I was looking at a recipe for a ginger ale and noticed that I would need a ginger bug to make the recipe. After finding a recipe for it, I went ahead to make it but accidently added way too much sugar. 1/4 cup sugar to about 2 tablespoons of ginger. Is this ruined or can it still ferment? I'm still learning the science behind it all. Thanks and happy to have joined the forum!