Yeast fermentation with different carbohydrates

[neuronaut]

I'm simply trying to make my own old fashioned diet soda pop. The question that am hoping one of you can answer has to do with the yeast consuming the sugars. To cause carbonation, my base recipe calls for 2 tablespoons of white granular sugar (about 24 carbohydrates). The remaining sweetness is added using concentrated sucralose which has near zero net carbohydrates. How much of the 24 carbohydrates will be consumed by the fermenting yeast?

FYI - Here is my recipe:

1/2 gallon water (zero carbs)
1/2 teaspoon concentrated liquid sucralose (equiv. to 2 cups sugar, zero carbs)
2 tablesppons white granulated sugar (24 carbs from sugar, needed for fermentation)
4 tablespoons ginger (4 carbs from sugar)
Juice from 1/2 a lemon (2 carbs from sugar)

Boil the ingredients above. Then mix in the following:

1/2 gallon water, room temp. (zero carbs)
1/8 t. yeast (0.1 carbs from sugar)

Bottle and let sit at room temperature for one week.

The total recipe has about 30 carbs from sugar. But, what will the actual carb counts be of the finished carbonated beverage?

[mith]

is it really wise to add ginger and lemon to a yeast mixture? Pretty sure ginger has some antiseptic properties.

[neuronaut]

Is it really wise? Who knows. But, people have been making ginger ale this way for hundreds of years.

[OZZIEL]

what was your procedure and conclusion?