■ 🕑 11. 
│  you only need like 1g of yeast honestly, yeast will double every 90 
│  minutes so adding 10x as much yeast only means you end up saving like
│  5 hours in a 2 week process. But if you're concerned and there's no
│  evidence of fermentation happening tomorrow, adding a dash more yeast
│  won't hurt
│  
│  I would not worry about sugar in the grated ginger, it's probably 
│  incidental and 100g of sugar per liter is already something easy for
│  bread yeasts to handle
│  
│  What you should worry about more in the fermentation process is that
│  the bottle can stay moderately warm. Slower temps, like below 15*C /
│  60*F will make fermentation happen a lot slower; too slow and the yeast
│  go to sleep 
│   
└─■ 🕑 12. 
    Since summer is on the horizon, it's
    heating up in my apartment right now.
    The room is very muggy right now, but 
    maybe putting it in the same room as 
    the gas stove is worth trying?