My ginger bug bubbled up in 2 days after I switched from tap water

I've been trying to get a ginger bug going for a month with filtered tap water from my kitchen, and it just sat there. A friend in my homebrew club said to try bottled spring water instead. I grabbed a cheap gallon from the store, and the new bug was fizzy and active in just 48 hours! I think the chlorine in my tap water was stopping the good stuff from growing. Has anyone else had a water source totally change their ferment? I'm curious if well water works better too.

2 comments

2 Comments

black.mark17d ago

Totally had the same thing happen with my sourdough starter lol

jenniferc7117d ago

My well water did the trick, just like black.mark's sourdough.