Originally Posted by elambers
If you don't use an actual ginger beer plant (which can only tolerate up to 5% or so alcohol levels) and use the wine yeast instead, the alcohol content get ups to 10-14%, QUOTE]
Wine yeast instead of the ginger? What happens after 5% abv to the ginger?
You may be confusing "ginger" and "ginger beer plant". Ginger is the spicy root we all love. Ginger beer plant is a symbiotic mass of mold, yeast and lactobacillus bacteria that forms a jelly like substance. It is much like kefir grains as a fermenting agent or the consistency of mother of vinegar. These symbiotic colonies like kefir grains and ginger beer plant seem to always have a low ABV limit of about 3% - 6%.
I have never made ginger beer but ginger mead is very nice. I used 8 oz per gallon of fresh ginger root and it made a very nice mead. I have it at about 13.5% ABV but it took it just about a year to really mellow out and get super good.
To the OP:
Yea priming and carbing up the ginger wine may be good. I mix my still ginger mead with a bit of carbonated water for a nice kick. But I think the mead does best at a gravity of around 1.01 or higher. So give it a taste before priming and you may find you need to back sweeten to just over the perfect taste, then let it carb up and pasteurize to stop feentation.