u/Castelmorre

Hi, I'm new here and I made my first ginger beer last night using a healthy and active ginger bug.

I wasn't sure which recipe to use but I settled for about 100g of ginger and sugar each in 1L of bottled water, all brought to a light boil, simmered, then filtered (coffee mesh, pretty thin).

I'm not surprised it's this cloudy, but I don't understand why it has this crazy amount of deposit. Based on my ginger bug, this isn't dead yeast. Could it be the ginger skin ? I didn't peel it.

I'm mostly worried my yeast might be smothered and not do their job. Should I filter it again ? Should I dilute it into 1.5L or 2L ?

Btw the first picture is after shaking. The deposit seems to be clumped to an extent.