■ 🕑 18. 
│  Video from 4 days ago: https://www.youtube.com/watch?v=uL3PDXAczwI
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│  > Homemade GINGER BEER with a KICK - 7% ABV! [10:41] 
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│  > This is the easiest way to make flavorful, and BOOZY alcoholic ginger 
│  > beer at home. No special brewing equipment needed but I'll share some 
│  > extra tips and gear that might help you out!
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└─■ 🕑 19. 
    Excellent, watched. I notice the guy test 
    ran a "bug" (interesting phrasing) and 
    fermented that further. Reminds me, some
    tutorials I read added the step of putting 
    the yeast in 55°C water... does this speed 
    up the activation? I once made amazake 
    (sweet fermented rice beverage), and at 
    55°C it was done in 12 hours. Very low 
    alcohol due to such a short fermentation 
    time and the usage of koji rather than 
    yeast... or not? 
    
    As of right now, the bubbles have slowed.
    Only sporadic bubbles are seen on the 
    top, and a yeast cake has formed on the
    bottom of the bottle. Could it really be 
    finished so soon? My question at this stage
    is, when do I pop it in the fridge?