I have a question about the recipe "Homemade Alcoholic Ginger Beer" from Catherine Lamb. Hi, I've been growing a ginger bug for over a week, and it's all fizzy and ready to go--can't wait to finally do something with it! My question about your ginger beer recipe is this: I did not start with champagne yeast, just the ginger, sugar and water, adding daily. Is this going to affect the outcome in the beer-making process? I suppose I'll find out since I'm going to go ahead and make it, but would still love to get your feedback. Thanks!