It is possible to make mead with a ginger bug, but the success may vary depending on the strength and activity of the bug. A ginger bug is essentially a wild fermentation starter made from ginger, sugar, and water. It contains naturally occurring yeasts and bacteria that can ferment sugars and create carbonation.
However, ginger bug may not always be strong enough to ferment the higher sugar content in mead, which typically requires a more robust yeast strain. Mead is a fermented beverage made from honey, and the sugar content can be quite high. While a ginger bug can work well for making sodas with lower sugar content, it may not be able to handle the higher sugar levels in mead.
In my personal experience, I tried using a ginger bug to make mead, but I encountered difficulties. After a couple of weeks, there was no bubbling or signs of fermentation. I followed the usual steps of daily aeration and feeding the bug, but it didn't seem to make any progress.
At this point, I decided to pitch some commercial yeast to ensure fermentation. Pitching yeast means adding a specific strain of yeast that is known to be strong and suitable for fermenting mead. This step bypassed the reliance on the ginger bug and provided a more predictable and controlled fermentation process.
While my experience may not be representative of everyone's, it does suggest that using a ginger bug alone may not always be sufficient for making mead. If you encounter similar difficulties with a ginger bug, it is perfectly acceptable to pitch yeast and proceed with the fermentation process.
While it is possible to attempt making mead with a ginger bug, it may not be reliable or successful due to the higher sugar content in mead. If you are looking for consistent results, it is recommended to pitch a specific yeast strain suitable for mead fermentation.