My airlock shot off like a rocket during a ginger bug ferment

I was trying to get a ginger bug going for some homemade root beer in my kitchen last Thursday. The jar was on the counter and I must have added too much sugar, because the pressure built up so fast it popped the plastic airlock right off. It hit the ceiling and left a sticky ginger spot up there. Anyone have a good rule for how much sugar to use per cup of water to avoid this mess?

2 comments

2 Comments

blair_gibson783d ago

Oh man, that's the perfect kitchen science moment. It reminds me how so many little things we do at home are basically just trying to control tiny natural explosions. Like when you forget to poke holes in a potato before microwaving it, or when a can of soda freezes and bursts in the car. We're always walking this line between getting the reaction we want and cleaning a huge mess off the ceiling. Your ginger bug just wanted to be free.

kelly_miller803d ago

Did you see that article about how popcorn pops being a tiny steam explosion? Honestly, it's the same idea, just trying to manage that built-up pressure. Makes you see your kitchen in a whole new way.