Home Brewed Ginger beer (Pretty Much Non-Alcoholic)

PLEASE READ THIS SO YOUR GINGER BEER DOESN'T EXPLODE

1) Check the carbonation level of your drink after 24 hours on the counter. If it's as fizzy as you want it to be, put it in the fridge to slow the gas production. If not, let it sit out for another day.
2) When your ginger beer is in the fridge, its gas production is slowed drastically, but it doesn't stop completely. Burp the bottle every few days just to avoid any explosions.
3) If you are only making the ginger syrup for ginger ale, I think 3/4 cup sugar is a good level of sweetness. However, if you're making ginger beer the yeast will eat some of the sugar and fart out CO2, so the end product will be less sweet than when you started. In this case, 3/4 cup if sugar will get you a fairly dry ginger beer. If you like it on the sweeter side, add anywhere from 1-1 1/4 cups of sugar.
4) Your ginger beer will not be 100% alcohol free. Much like kombucha, there will be an alcohol content around 1%, so unless you're planning on drinking the entire 1/2 gallon in one go, you should be fine. The alcohol content will increase the longer that it sits out (do with this info what you will, though it would be a good idea to do some more research if you're looking to make a brew with any significant alcohol content)
5) Make sure that your kitchen tools and bottle are super clean, we don't want any nasty stuff growing in here.

For the ginger syrup:
100 grams (1/2 cup packed) grated ginger
240 mL (1 cup water)
150-225 grams (3/4- 1 1/4 cup) sugar (see number 3 above)

For ginger beer:
around 1 1/2 cups (350 mL)ginger syrup
7 cups (1.5ish liters) water (or enough to be 1 1/2 inches from the top)
1/4 tsp active dry yeast

For ginger ale:
3-4 Tbsp ginger syrup per 1 cup (240 mL) fizzy water

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