Yes. Also Blenheim Ginger Ale is good. This was my attempt to clone their good stuff. Not perfect but really close.

9.5 oz (net weight) of peeled ginger 1 cup sugar 1 tbsp lemon juice 2 cups + 6 cups water 1/4 tsp yeast (white wine or champagne is best but bread yeast will do)

• place the peeled ginger into a food processor
• blend until creamy
• add the ginger, sugar, lemon juice and the two cups of water in a sauce pan
• turn the heat on to high and stir until sugar is dissolved
• bring to a boil
• place lid on the pot and lower the heat to low and simmer for 5 minutes
• remove from heat
• cover and let rest for 1 hour
• strain it through a fine strainer or cheese cloth and a funnel into a plastic two liter bottle
• add in the rest of the water
• use an ice bath or time let it cool to 70f
• add the yeast, be sure to proof your yeast first
• put the lid on the bottle
• shake it up
• replace the lid with some foil or an air lock
• let rest for 24-48 hours at room temp
• place it in the refrigerator to stop fermentation
• release the gas every day to avoid it from exploding