Heat the sugars, water and ginger until sugar dissolves. Remove from heat and allow the mixture to steep for at least an hour.
Add ¼ t active dry yeast to the plastic bottle.
Using a funnel and mesh strainer (or cheese cloth or a coffee filter) pour in the ginger syrup, straining out the solids as you go.
Add the lemon juice and filtered water, ensuring there are about two inches of room at the top.
Gently shake until the yeast dissolves.
Let sit on the counter for 24-36 hours. Periodically check the pressure on the bottle, it’s ready when the bottle is rock hard.
If not consumed immediately, release the pressure and store in the fridge for 3-4 days.
