Because it is made with a lot of fermentable sugars as well, it will ferment to a fairly high percentage of alcohol. (an educated guess would be roughly around 8% ABV)
Step 1: Equipment and Ingredients
A large pan (I used a large steam kettle, like a restaurant might have.)
A large spoon, for stirring
A food processor (or a knife, if you don't mind chopping your ginger by hand)
And for ingredients:
1 kg corn syrup solids or dextrose
1 kg brown sugar
400 g ginger root
200 g lactose (milk sugar)
20 g vanilla flavouring
A ginger bug or brewers yeast
And some corn sugar or dextrose for priming.
I'll update the amount needed when I finish the batch. If you can't wait to find out, simply google "priming sugar calculator" and use it to figure out a precise amount.
Step 2: Measuring
To a pulpy mash in the food processor.
Step 3: Boiling
Stir the whole mixture and turn up the heat!
Once it reaches a boil, let it cook for another 5-10 minutes and then remove from heat.
Step 4: Beginning Your Fermentation
Close the pail with an airtight lid that's fitted with an airlock to prevent any dust or bugs from getting in while still letting the CO2 escape. (if you don't have an airlock, don't seal the pail tight; leave a crack for the pressure to escape.)
Leave the brew in a warm place to ferment for 7-14 days
Step 5: Cold Crashing and Racking
Once it's thoroughly settled, use a narrow hose to siphon the liquid off. Be careful not to get too much of the sediment through the hose.
If you don't have the hose for the job, you can pour the liquid into another pail leaving the sediment behind. You may have to repeat this step once or twice to get your brew more clear.
You can save the slurry from the bottom to ferment your next batch with.
Step 6: Bottling
Now fill your bottles! You can use a pail with a spigot or you can pour the brew through a funnel.
Cap your bottles and store them in a dark place.
Step 7: Taste Your Sweet Victory
Remember to leave the last mouthful in the bottle because there will be a little sediment.
Sit back and sip, reap the rewards of your labour!
Your brew should continue to improve for about two months after bottling.
I'll add more photos when I finish this project.