Ginger Ale, take one

Update: First homemade ginger ale tasting! Strong, good kick in the aftertaste. Spicy. Not heavily carbonated. Slight yeast aroma, though.

Only allowed fermentation for about 9 hours, rather than the expected 24-48. After letting out some pressure after 7.5 hours, the bottle promptly grew reinforcements, requiring another expulsion only 2 hours later. Decided to refrigerate overnight rather than risk bathtub explosion.

Perhaps next time: less yeast, (perhaps 1/8 instead of 1/4 tsp). lemon juice.

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First time making my own ginger ale. Why? Because.

The recipe called for 1.5 to 2 tbsp of fresh grated ginger. I used probably 2.5. I likes my ginger.

I used Fleishman's active dry yeast. Regular old domino sugar. Tap water. Skipped the lemon juice.

Recipe says it's done when, after 24-48 hours at room temp, the bottle no longer dents upon squeezing. Prof. warns that explosion is a real risk, so don't leave it out too long.

Mine was too hard to dent after 7, maybe 7 and a half hours.

Not sure why, obviously, as I don't understand how stuff works in general, nor this in particular.

I gently opened the bottle and let out some pressure, per a comment on Altong Brown's ginger ale recipe. Definite soda fizzing noise. Hopefully it won't explode overnight. It's spending the night in the bathtub, though.