Homemade Ginger Ale

I really don't know why, at this time of the summer gardening season when everything has really started coming in, I decided to try to make homemade ginger ale. Maybe it is because I love ginger ale. Maybe it is because I like to try new things. Maybe I just like a challenge. I think it must be a combination of these three things. Anyway, I tried it and I like it. It is not nearly as easy as running down to Wal-mart and buying a 2 liter bottle, but it is a lot more fun.

Homemade Ginger Ale

1 Clean 2 Liter Soda Bottle
1 Cup Sugar
1/4 Cup Very Finely Grated, Peeled Ginger Root
Freshly Squeezed Juice of 1 Lemon
1/4 Teaspoon Baker's Yeast (Not Rapid-Rise)
Water

Put sugar, ginger root and lemon juice in a small pitcher with a pouring spout. Add about 2 cups of warm (not hot) water and stir until sugar is dissolved. Pour into the 2 liter bottle. Without rinsing pitcher, put about 2 more cups of cool water into the pitcher and stir to make sure all sugar and ginger is loosened. Pour this cool water into the 2 liter bottle. Very carefully, add yeast to the 2 liter bottle. Cap and shake to disperse yeast. Remove cap and fill bottle to within 2 inches of top of bottle with cool water. Recap and set at room temperature (75 to 85 degrees) for 48 hours. The yeast will cause the drink to carbonate. The bottle will feel very hard to the touch. Do not let the bottle sit longer than 48 hours at room temperature or the yeast will start producing alcohol and the drink will become ginger beer. Refrigerate the ginger ale and let set for 24 hours in refrigerator before drinking. I strained mine before drinking, but this is optional. This is very refreshing and delicious, much better than what can be bought at the supermarket.