I put together a ginger ale attempt the other day, pretty straightforward. This time I varied my procedure a little bit (for how I did it last time, see my cinnamon soda thread): put 1 cup sugar straight into 2L bottle, added 1/4 tsp bread yeast directly to that, grated about a tablespoon and a half of ginger (about an inch and a half to two inches worth of ginger root) and made a slurry out of that with 4 tbsp lemon juice.
At this point I realized I didn't have a funnel, so mixing things directly in the 2L bottle was going to go... poorly. I ended up using a spoon to move the ginger into the bottle, then topped it up with water. Gave it a few shakes and capped it.
This one took a lot longer to ferment than the last one where I rehydrated the yeast (~36 hours vs ~12). I'm curious to see if I still get the strong sour smell I got from the bread yeast last time - if I don't, I'm willing to wait an extra day or so for it to be carbonated.
Will taste it when I get home and update this thread.