I'm still brewing guys, both ginger beer and kombucha. Today I harvested my first big batch of ginger beer into glass bottles to carbonate, the center clear one having been donated to me by @kennyskitchen when he returned the last of his kombucha bottles before leaving. Thanks Kenny, I like this one!

In ginger beer the culture used has both bacteria and yeasts in it, so much like kombucha you end up with a pellicle at the end which many people refer to as the mother. This is actually technically the baby, the liquid itself being the mother. The texture is not quite as tough as the kombucha pellicle as it's produced by different bacteria.

If we wanna be clear the stuff you see settled at the bottom there is the "mother" if anything.

A nice air bubble formed while it was fermenting.

This as well as the stuff floating around the bottom got fed to my chickens today.

Thanks again for the bottle!

I got the idea to try a small batch with oranges instead of lemons or limes. From my understanding you can use the ginger bug to ferment all sorts of things including just regular sweetened fruit juices to make them bubbly and probiotic. Just follow much the same steps as with the regular ginger beer using different fruit juice and similar ratios if possible.