I'm planning to make some ginger beer. I want it to be non-alcoholic, and I am ordering some wine yeast to ferment it. I have two questions about yeast, though, since I am new to fermenting anything.
1) Do I need to kill the yeast off with anything before it is safe to drink? I've read some online articles that say that ingesting active yeast is dangerous.
2) How much alcohol will develop by the time enough fermentation has occurred to get fizzy?
I really know next to nothing about alcoholic beverages. I just don't want to get drunk/tipsy on a glass or two of this stuff, and I will (if it turns out good) be serving it to some friends as well. The recipe I'm going to follow is here.