Hi all,

I've been searching the Internet for others with the same problem as me. I recently tried my first batch of root beer, using a homemade ginger bug and foraged herbals, fermented in a one-gallon carboy. When the beer was poured (~4-5 days of fermenting later) it was thick and syrupy, almost like cough syrup. I'm not sure why it did that, or if that was supposed to happen. Any insight on what I could have done differently?

I used Sugar in the Raw turbinado sugar, not organic ginger (it bubbled up just fine for me), and unfiltered water for the bug, and ten different wild-foraged herbs. I figure it could be the stuff in the water reacting with the good bacteria, the sugar used, maybe I didn't let it ferment long enough or at the proper temp... My bug is still bubbling nicely, thick and syrupy but not mucous-y. Not really sure what's up!

Thanks for your help!

Hello! I'm no expert, so I'll ask the obvious - not enough water?
_________________
Bottoms up!
Kevin Guske

So heres a tribute toast with root beer in hand to you and the many mugs of suds along your happy trails. --Charles Wysocki, artist and root beer fan, 1928-2002