Second ferment
The gut-shot classic — potent, gingery, aggressive fizz. Small bottles work best.
Do this
Grate fresh ginger
1 tbsp finely grated per 500 ml bottle. Fresh only — dried won't ferment.
Optional: 1 tsp honey
Extra sugar = extra fizz. Skip if base is already sweet enough.
Top, cap, burp daily
Ginger produces aggressive fizz. Burp every 12 hours.
Fridge day 2, strain, serve
Strain out the ginger fibers as you pour. Ice cold.
Full write-up after the first batch.