Has anyone used a brewing yeast (ale, lager, wine, champagne, etc.) instead of wild fermented ginger? The purist in me agrees with those of you who prefer to discover a particular strain, but the realist would prefer the consistency of lab yeast. Distilled water seems to be used only to ensure contaminant-free water. Ginger beer brewers could use carbon-filtered (Brita, Pür, etc.) tap water with Campden tablets to remove Chlorine/Chloramine. Over-night exposure to air will let chlorine evaporate out, but do boil the water afterwards and let cool to room temp before adding ginger bug or other yeast.