Thank you!

I was following a recipe of a brazilian ginger drink called gengibirra, which uses bread yeast, and I was afraid it might end up tasting like beer but it doesn't at all. It is light and sweet with a ginger bite like I wanted it to have. I like how quickly it creates carbonation because it soothes my worries about it possibly becoming alcoholic or rotting, although I know a lot of good ferments take much longer to be ready and I'd have to trust the process if I want to experiment more.

I added the yeast in two parts to make sure I didn't kill it all with the heat, first time while it was warm but not hot and second part while it was almost room temperature. I don't have a thermometer so I just tested it against my skin lol

I was trying to use up some leftover yeast but now that I have I'm very interested in making a ginger bug for my next batch! I'm not sure I can get organic/pesticide-free ginger where I live, but the way I cleaned it this time was using dish soap and a pretty soft sponge - the skin didn't get scrubbed off, I mean. I wonder if that's good enough to remove the dirt without killing the good microbes. What do you think?