I've been making ginger ale for a while using sugar, grated ginger, lemon juice and a little yeast. It's amazingly good. You mix a cup of sugar with a couple tablespoons of ginger, half a cup of lemon juice and 1/8 teaspoon of yeast. Leave it on the counter overnight and the yeast eats the sugar and adds the fiz.
I traded Ceebs some eggs for honey so I decided to try a couple with honey instead of sugar. I put in about half a cup of honey. I can't wait to taste it.
Here it is two days later. You can see how puffed up they are.
The one with sugar looks ready to blow. It's standing on its toenails. I put them all in the fridge to slow them down.
I try to wait a few days to drink it so that it soaks up a lot of ginger taste but you can drink it after 24 hours. I strain the pulp out and then put it back in the bottle. The yeast is still working so it will recarbonate.