Hi Everyone -
First, many thanks to all for the truck loads of information here! It's great - any question I have I've found an answer or opinion...sometimes even 2 or 3 opinions. I have been snooping around learning about apple cider making for about a month, and this morning started to put it to work, with about 7 gallons of apples from a friend's tree, fresh frozen from the freezer, the little apple sauce bombs are now bathing in a campden bath.
ON to the ginger question. As I was looking at the extra carboys, I was thinking - ginger beer/ale. I have been looking up and down the internet and am sorely confused. Most of the recipes seem to be for non-alcoholic ginger beer (a confusing misnomer). I have seen some recipes here for beer which are flavored with ginger (I don't think that's what I'm looking for).
I seem to recall reading that the original ginger beer was about ABV 11% and that because of some British import tax (tea, ginger beer...where does it end?), manufacturers began cutting to 5% to avoid the tax penalty.
SO, this is what I imagine the drink should be: A hot, spicy ginger flavor with carbonation and an abv of say, 8 - 11 %
p.s. - please don't say. "make non-alcoholic ginger ale and add vodka..." that would be too easy