My ginger beer won't fizz up like I want it to

I got into making ginger beer from scratch a few weeks back. Following a basic recipe, I mixed ginger, sugar, and water in a jar. After letting it sit, it tastes good but has almost no bubbles. For example, my last batch just stayed flat even after a week. I keep my kitchen pretty warm, around 70 degrees. Is that too cold for fermentation? What can I do to get more fizz next time? I'd love some tips from folks who've made this work.

3 comments

3 Comments

wadec391mo ago

Your ginger beer sounds about as exciting as a glass of water that's heard a funny story secondhand. It's just sitting there in the jar, probably contemplating its life choices instead of making bubbles. I picture your ferment just taking a long, lazy nap at 70 degrees instead of getting to work. Maybe you need to threaten it with a warmer spot or a pinch more sugar to motivate it. Is your ginger beer just really shy, or what?

kevin_perez271mo ago

Ever had kombucha blow up in your cabinet?

drew_park1mo ago

Kombucha explosions are why mine lives in the sink.