This summer, I made a ginger ale and captured wild yeast. I took a small tomato from my garden and set it in a jar filled with water on my kitchen counter. After a few days, I added a couple of tablespoons of DME and let it set for a few more days. I strained it before pitching. It worked slowly, like I thought it would. It took a week to carbonate at room temp and about a month at refrigerator. It smelled pretty funny when pitched, but the ginger ale tasted really good when fully carbed.