Yeast from ginger?
I've started brewing kombucha (another sheltering-in-place activity). When it's ready for bottling, I add flavoring, sometimes a little sugar syrup, then leave the sealed bottles at room temp for a couple of days so it gets fizzy.
Whenever ginger is one of the flavorings, it makes a lot more fizz.
Any idea why this would happen? Is there any wild yeast on ginger skin?