I am going to make a batch of ginger ale with freshly grated ginger. My plan is to add the fresh ginger and water/sugar mixture to a carboy and let it sit for 2 days before racking the soda off of the ginger into a keg. Do you experienced soda brewers think I should use some campden tablets as well? Since I won't be boiling the ginger, I am not sure if it could potentially have bacteria or wild yeast that could cause problems. Any help you all can provide would be greatly appreciated!