So I have put my first ginger beer down on Friday morning but the ferment still has not started. It is just a coopers can with 1kg of raw sugar and 500g on honey. It was about 26oC when I pitched the yeast so I am sure I did not kill it.
It is cool at the moment but the brew has not gone below about 22oC. I removed the lid and have it a gentle stir this morning but still no luck.
Any help or suggestions will be greatly appreciated.