u/External-Plant8038

So, after having some success with making kimchi, fermented pickles, and fermented green dilly beans I decided to try my hand at a ginger bug and some homemade soda. I grew my bug for 6 days, adding sugar and ginger every day. It was active, bubbles on top, smelled good, etc.

Then, I made the base for my soda, approx 4c of spring water, 1.25c sugar, and around 3c or so of frozen black cherries. I gently mashed the cherries, covered, and simmered for while. Strained out the solids and poured into a closed vessel which I let cool down to room temperature. Next added in 1/2c of thoroughly mixed and strained ginger bug and the juice from 2 small limes. Mixed everything really well and let it sit on the counter.

Now, it's been 2 days and there isn't any activity at all. No bubbles, nothing. I'm keeping the vessel closed to avoid any airborne contamination and opening it up to burp every 12 hours or so. There is no pressure buildup when I burp it. I've tasted it a couple times and it the flavors are good, but it's sweet, flat, and just not doing anything.

I used to homebrew so I'm being mindful about keeping all the equipment clean and sanitary (minus the iodine baths).

Today I'm planning on adding some more bug to it (once the bug gets back to room temp and active again) and maybe some more sugar? Any suggestions/ideas/tips would be very helpful!

tldr: made soda for the first time and it's still not fermenting two days after adding the bug, help!

So, after having some success with making kimchi, fermented pickles, and fermented green dilly beans I decided to try my hand at a ginger bug and some homemade soda. I grew my bug for 6 days, adding sugar and ginger every day. It was active, bubbles on top, smelled good, etc.

Then, I made the base for my soda, approx 4c of spring water, 1.25c sugar, and around 3c or so of frozen black cherries. I gently mashed the cherries, covered, and simmered for while. Strained out the solids and poured into a closed vessel which I let cool down to room temperature. Next added in 1/2c of thoroughly mixed and strained ginger bug and the juice from 2 small limes. Mixed everything really well and let it sit on the counter.

Now, it's been 2 days and there isn't any activity at all. No bubbles, nothing. I'm keeping the vessel closed to avoid any airborne contamination and opening it up to burp every 12 hours or so. There is no pressure buildup when I burp it. I've tasted it a couple times and it the flavors are good, but it's sweet, flat, and just not doing anything.

I used to homebrew so I'm being mindful about keeping all the equipment clean and sanitary (minus the iodine baths).

Today I'm planning on adding some more bug to it (once the bug gets back to room temp and active again) and maybe some more sugar? Any suggestions/ideas/tips would be very helpful!

tldr: made soda for the first time and it's still not fermenting two days after adding the bug, help!

I see a lot of discourse online about going direct, not having an amp onstage, amps becoming obsolete, etc. and I'm genuinely curious what sort of gigs, situations, and musical styles these are most prevalent for.

I go to a handful of shows every year, usually in the rock, punk, metal, indie type of genres. Venues ranging from maybe 150-1500 capacity. I don't think I've ever seen the bass player go without an amp. Most of the time they're playing an SVT on top of an 8x10. I've seen 4x10s, and sometimes like a Fender Rumble for a smaller DIY sort of show.

So, if you play just going direct (I know some folks do both, keep an amp onstage for monitor purposes and then also go direct) and don't have an amp, or you're going to shows that have no amps, where are these? What style of music is being played? How big of venues?

I found a recipe for lamb chettinad online and it turned out ok, but seemed to be lacking in depth and complexity. I tried adding salt and acid but that wasn’t doing the trick.

I‘be been cooking Indian food for probably around 15 years now, and I’m far from being any sort of expert, but the recipe did seem legit, no shortcuts, typical cooking techniques, etc. Is this a case of just needing to use a higher quantity of spices? Any suggestions are most welcome, thank you in advance!

These are the spices/aromatics I used: bay leaf, cinnamon stick, fennel seeds, curry leaves, ginger, garlic, turmeric powder, Kashmiri chili powder, garam masala (pre packaged Badshah brand), cumin seed, sesame seed, urad dal. Does anything look off?