This is a very late reply, but I made a Sparkling Ginger Wine last year based on a recipe from America's oldest cookbook, The Virginia Housewife: Or, Methodical Cook by Mary Randolph (1838). Here is the page her recipe is on, I used the Wyeast Trappist yeast, which got it very bubbly, and lots of ginger.
Here is a pre-cooking picture:
And the result:
I think I'm going to try this again with some more spices this year, and some more effort into clarifying it.