I don't understand why he advocates using bakers' yeast, as it will
impart an unpleasant taste to the finished product. Use champaign
yeast, available where they sell winemaking supplies, to avoid that
problem. They usually also carry extracts and flavorings, such as root
beer and cream soda.

Vivek.M wrote:
Saved you some work in googling it. Check out:
http://biology.clc.uc.edu/fankhauser...er_Ale_Ag0.htm

Super link with pics and a recipe for GINGER ALE; Just add Vanilla
instead of Ginger. I'm going to try out the ginger-ale!