It’s day five for my ginger beer plant and by now the naturally-occurring yeast and the bacteria that I added on the skins of the sultanas should have started bubbling away. There were just one or two bubbles yesterday morning, so I decided to leave it until today before adding the first additional feed of two teaspoons of sugar and one of ground ginger.
There’s definitely been a lot of activity as there’s what looks like a microbial mat a centimetre deep at the bottom of the jar but at the top, those little islands look as if they’re going mouldy so I wonder if the mixture has died and turned ‘sour’.
Hopefully, now that its been fed, it will start bubbling away. The mixture so far smells exactly like old-fashioned ginger beer.