She said when she made it it was a bit sweeter than she'd like so I decided to use 3/4 cup sugar instead of
The recipe says that it should take a day or two for things to ferment sufficiently, but after eight hours the bottle was hard as a rock. This freaked me out a little and I started worrying about explosions (which the recipe also warns about). I put the bottle in a garbage bag (because garbage bags are proof against explosions) and stuck it in the fridge. Around midday today, assuming no mishaps, I'll open the bottle and report back.
I'm not sure why it fermented so quickly. Maybe the yeast I used was particularly active? I used less sugar than called for so I would have expected it to ferment more slowly if anything. But I think secritcrush's batch also fermented more quickly than expected so perhaps yeast technology has changed since 2006.
Some premature thinking about future soda making:
Owning a funnel would have made some things easier and I may invest in one.
I was given a 5-pound jug of honey recently so I may try using some of that next time. Brown sugar also seems like it would be worth trying. Maybe add some vanilla?
Speaking of vanilla, the same gentleman who wrote the ginger ale recipe has a recipe for root beer with modifications for making cream soda, so I might try that as well sometime.
Edit: The ginger ale has been opened. Here, have a video: