Fixing my 2022 ginger beer recipe with science but it backfired. Literally.

This is a continuation of my homemade alcoholic ginger beer experiment. My original 2022 video is one of my most popular uploads, so I figured it was worth giving it another go. In the first video I used Edmonds baking yeast and ended up with bottles that were overly enthusiastic on opening. With dubious amounts of alcohol (maybe nil, maybe not). So I decided to try again in 2026. This time I used proper champagne yeast from a brewing supplier and fully expected some magic to happen. The champagne yeast cost $6 with postage of $7. It was hard to find other than online. Look for yeast type "EC1118". Recipe was simple: Boil up the juice of 2 lemons, a huge chunk of grated fresh ginger, 2 cups of sugar, 3L of water and then bottle that and add champagne yeast. No special equipment, no advanced brewing setup. Then the fun began. On day 9 I opened a bottle. It exploded. On day 16 I tried again. It exploded again. Turns out that asking ChatGPT if I should "just add the whole sachet of yeast" across both bottles was unwise because it told me that was absolutely fine. It was not. I had used enough for 20 litres of brew. If you make this at home please a) use a pinch of yeast per bottle and b) open the bottles wearing the appropriate PPE (sunglasses, outdoors). Let me know how it goes.