It ends up being about 3.5% alcohol.
It's a really basic recipe that is easy to tweak. Add some Cinnamon for some spice, use malt instead of sugar for some creamy goodness, add extra herbs to suit your taste or use lemon in place of the orange. I've even added chocolate and vanilla and it was delicious! The possibilities are endless...
Step 1: Ingredients and Equipment
1 kg brown sugar
200 grams fresh ginger
12 liter water (total)
7 grams brewers yeast
A rigid container with a typical capacity of 15L (sometimes called a carboy)
(It's good to have a few sizes. Small one for sample brews, then when you get it down make a big brews.)
A big cooking pot
Thermometer (if you want not 100% necessary)
Bottles, Caps and capper
Hose to fill bottles
Measuring cap and spoons
(You can get all this stuff from the home brew shop, or find it around the house or hardware shop.)
Step 2: The Mash
Step 3: The Wort
Now add the kilo of sugar to the ferment vessel.(carboy or whatever you are using). Strain the ginger mash into the sugar and mix till all the sugar has dissolved. Top up with water till it reaches about 12 liters. now add the juice of the 2 oranges you zested earlier on.
Step 4: Pitching the Yeast
Step 5: Bottling
Then to each bottle a little sugar to prime. This puts the fizz into each bottle. I am using 355ml bottle so add about 2 grams to each.(about 1/2 a tsp ) I am using raw sugar because that what i have ,but use caster, honey whatever you like.
After priming each bottle fill to 30mm from top then cap. You can use any bottles you like sometimes I reuse a glass juice bottle and just twist the caps back on.
Let the bottle sit for 2 to 3 weeks minimum. Refrigerate before drinking. Enjoy :)