Originally Posted by SmokeAndBeer1
So, what recipe did you end up doing?
1.4kg ginger finely chopped in a mini food processor, which I froze to break the cells. I dropped the frozen ginger in 15l of water and boiled it up with 1.8kg of sugar, a tea spoon of cayenne and some cinnamon.
I boiled for about 30 minutes and then put it in the mash tun for an hour. Then cooled and added about a cup of freshly squeezed lime and lemon juice (I had a cup of each line and lemon juice and mixed them) and into the fermenter.
I used S05 and fermented for 4 days and then bottled it (no priming sugar). After 2 days it was very fizzy and quite burny. It went into the fridge after 2 days.
It dries out as it ages. I think it is best after about ten days.
The next batch I make I may try replacing some of the sugar with honey, which I will add when it is in the mash tun.