Ginger Ale

Fantastic recipe! Incredibly easy and produces a lovely drink  -  12 Oct 2011

First let me say that I have not made this recipe. The yeast you want to try is Champagne yeast (Red Star brand is decent as I use it in Root Beer). Beer yeast will have too many off flavors that are important for different varieties of beer but not soda. Also, be careful that you don't bottle in glass as you could create a bottle bomb depending on fermentation temp and how tight the cap/lid is. As with any fermentation with yeast and fermentables (sugar) there will always be a % of alcohol (small but still present). After 2-3 days the jug needs to be chilled and kept at fridgerator temps to force the yeast to settle and become inactive (they don't die just become inactive). Remember, yeast is a living organism and will continue to thrive when conditions are right for them which means eating the sugars and creating the by-product alcohol.  -  24 Feb 2008  (Review from Allrecipes USA and Canada)

This is not a review, as such, but a "helpful" hint. My brother and dad made wine several years ago and experienced a similar explosion (all over the room and one VERY happy guinea pig!) and were told to cap the bottle with a balloon. The balloon expands with the gas, which can then be vented quite easily by pulling the neck of the balloon away from the bottle's neck. No explosions and no mess!  -  18 Mar 2010  (Review from Allrecipes USA and Canada)