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Bug is ready . . . should I use organic or non-organic ginger to continue?
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I'm experimenting with making ginger beer a variety of ways to see what works best. My ginger bug is ready but I'm a little unclear about the next steps. I'm using a combination of LondonAppDeveloper's on this site and Glen's recipe from the internet.
Now that the bug is ready, the next step is to combine spring water, ginger, sugar, and lemon juice, bring the mixture to a boil, and then combine the mixture with the ginger bug and let it ferment for a few days.
Two questions:
- Is it necessary for the ginger in this next step to be organic?
- Also long should I let it ferment? - I've seen everything from 3 days to 3 weeks.
Thanks!
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