I made this last summer used 2kg of ginger for wine then made ginger beer with the left overs from the wine production.I used 300g sultanas and dark brown sugar , i also used a bottle of cheap brandy per gallon mixed in at bottling stops refermentation and makes a perfect ginger fortified wine fantastic with Whisky (Whisky Mac) on a cold winter night .
I followed this recipe -
-1Kg Ginger
-2Kg Sugar
-200g Raisins
-1 Lemon
-1 Lime
-Yeast
-Yeast nutrient
-4 Liters of water (aprox)
I chopped off the moldy bits of the ginger. Grated it up. Washed the raisins. Boiled up all the ingredients including the lemon and lime juice for 15 minutes. Added 1kg of sugar. Waited for it too cool.
(At this stage the OG was 1.100) I then pitched the yeast and yeast nutrient. Going to let it ferment out for a couple of days. Then add half of the remaining sugar (500g). Allow to ferment for a couple more days. Then add the last 500g of sugar! Fit airlock and leave to mature for another couple years or so! See what it turns out like!
I have staggered the amount of sugar im feeding the yeast, because I don't want them to die. Im looking for it to ferment out anywhere between 16% and 20%. I know that's hopeful especially because im using 'young's super wine yeast'. :lol: