r/gingerbeer

I've heard that once you have an active ginger bug you can keep using it indefinitely. Presumably it will produce some level of alcohol which eventually will kill off the yeast. That's why I'm just wondering how often you guys restart your ginger bugs or how often you move it to a new jar.

This is my first try at a ginger bug (or fermenting anything in general lol)

So my ginger bug wasn’t really bubbling at all whatsoever after feeding and stirring it nightly for a week as my tutorial guy said to do, kept it in a warm spot and so I got this weird white spots in the top that I couldn’t quite tell what it was but I kept feeding it and then decided to give up yesterday or the day before so haven’t fed it for 1-2 days now and when I lightly moved the jar I heard a lot of fizzing but couldn’t place it until I opened the jars and looked in and it was the ginger bug and now it has a little more weird white stuff on it and now some pink stuff on some of the ginger pieces I mean hell if I know anything. Also the majority of it was shredded/finely chopped but there are one or two slightly larger pieces of skin.

Also is there any way the asking about mold and kahm yeast rule can be
reversed? Because I’ve seen these weekly threads and barely anyone gets an answer/idea of what could be wrong because not many people see the thread and it feels a little contradictory to me personally to be a fermentation sub where asking questions about fermentation is not allowed.

Also if this bug is straight Garbo please give me suggestions and new recipes!! It didn’t smell like rotting or moldy and no visible fuzz it still smells like ginger with a slight funk/stank