Changes

According to Sandor Katz, ginger is also a wild source for ''Aspergillus oryzae'', the mold used to break down rice starches in sake and other rice wines. I tried harvesting it once, it worked, but I couldn't keep my incubation chamber quite warm enough so I also got another mold (probably ''Aspergillus niger'') that produces citric acid and the resulting fermented millet and rice beverage tasted almost exactly like lemon juice... I'll probably try this again now that I have a proper fermentation chamber that I can turn up to 95-100F that should (hopefully) inhibit the citric acid forming mold." <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1069813693046844/ Conversation with Matt Spaanem on MTF regarding using ginger bug in beer. 05/09/2015.]</ref>

==See Also==