Ginger Ale Update

I have tweaked my previous recipe to make the ginger ale fizzier - it happened by accident, really. Here is the recipe, modified from Instructables:
1 cubic inch piece of ginger, micro-grated
juice of 1 lemon (1/4 cup bottled lemon juice - the stuff from Costco rocks!)
1/4 cup real maple syrup
2 tablespoons whey (whey from straining kefir makes it extra fizzy)
1/2 teaspoon sea salt
1 quart water
Mix all ingredients in a jar and let ferment for 3 days before sticking in the fridge. Strain before drinking.

Lacto-fermented Pink Lemonade!

I love the lacto-fermented ginger ale recipe on Instructables, but I was out of ginger. So I omitted the ginger, doubled the lemon juice, and substituted maple syrup for the honey. Just one small problem, though. The whey was moldy! What was I to do? I decided to just dilute it and not ferment, but then it came to me - homemade beet kvass! It wasn't moldy and it had good bacteria, but the best part was that it made PINK lemonade! You can't even taste the beets, since it is only 2 tablespoons. Here is the recipe:
1/2 cup lemon juice
1/4 cup honey or maple syrup
1/2 tsp sea salt
2 tbsp whey OR beet kvass for pink color
1 quart water
Mix all ingredients in a quart mason jar (or bottle, I suppose) and let ferment for 3 days. This is very strong, both sweet and sour, so dilute it 50/50 with water. Enjoy!
Note: I do not like this as much as the ginger ale!