Thank you for that. In addition to the idea, my hassle found out that there's a reason I might have to pay for YouTube premium.

Grate about a tablespoon or three of ginger, add an equal amount by weight of some kind of close to raw sugar. Add 10 oz of distilled or other non-chlorine water, mix it up and put a breathable lid on it. Add new sugar/ginger each day for 3-7 days depending on how slow or fast things take to get bubbling.

I haven't settled on a ginger recipe for this batch but in the past I've used this yeast based one that I made to try and get a clone of Blenheim Red Hot Ginger Ale. It's pretty close but way too strong for most. For this particular run, I will probably be using something a little more Jamaican themed

Spicy Ginger Ale. 9.5 oz (net weight) of peeled ginger
1 cup sugar.
1 tbsp lemon juice.
2 cups + 6 cups water.
1/4 tsp yeast (white wine or champagne is best but bread yeast will do).

• place the peeled ginger into a food processor
• blend until creamy.
• add the ginger, sugar, lemon juice and the two cups of water in a sauce pan.
• turn the heat on to high and stir until sugar is dissolved.
• bring to a boil.
• place lid on the pot and lower the heat to low and simmer for 5 minutes.
• remove from heat
• cover and let rest for 1 hour.
• strain it through a fine strainer or cheese cloth and a funnel into a plastic two liter bottle.
• add in the rest of the water.
• use an ice bath or time let it cool to 70f
• add the yeast, be sure to proof your yeast first.
• put the lid on the bottle.
• shake it up.
• replace the lid with some foil or an air lock.
• let rest for 24-48 hours at room temp.
• place it in the refridgerator to stop fermentation.
• release the gas every day to avoid it from exploding.