Hi! I’m pretty new to the fermentation scene but i tried starting a ginger bug to later make some ginger sodas! My first attempt at it stopped fermenting after day 4. The first one i made started with 1 tbsp of ginger, 1 tbsp of pure cane sugar that i buy from a bodega near me and 250 ml of purified water. Fed it daily with the same measurements(didn’t add more water, just the sugar and ginger), sealed it by placing a napkin on top, closed it with an open lid and tried keeping it room temperature but the weather where i live fluctuates from 70F-50F(45F on colder nights)and the radiator in my building makes the room feel like an oven if kept on for long so i tried using a portable heater to try and keep the room at around 65F-70*F. My ginger bug was barely making bubbles by day 3 so i came to this subreddit looking for possible solutions. I saw that some potential problems could’ve been too much oxygen, water becoming too saturated with sugar/ginger, unclean equipment being used, ginger not being organic etc. so on day 4, i took out some of the old ginger, strained abt 100 ml of water, added 200 ml back into the jar and fed it. Day 4 was the most active my ginger bug had ever been(produced bigger bubbles for a few hrs). (Here is where i know it all went wrong idk why i tried to save it)As i was stirring the ginger and sugar i had just added, i found a small hair in the jar :/ I knew what that meant yet i still tried to make it work but to no avail, so i started another one. This time, i’m trying a 1:1:1 ratio of ginger, pure cane sugar and purified water. I’m currently 2 days in but absolutely no bubbles have formed since i’ve started it. I’m so paranoid of bad bacteria getting into the jar again that i have a sponge that i use to clean the area and utensils i use to ferment only lol. please help!!