20230906 Ginger Beer V1

This is the video I used for the recipe / ideas:

https://www.youtube.com/watch?v=m-j8aVckXIQ

This is what I actually did

Put 25 l of 80 cels water into a fermenter, I recall adding AMS about 20 ml to get to ph 5.5 for the gervin yeast, added to FV 1kg of white granulated sugar, 1kg amber , 1kg dark.

Left overnight, aiming for 26 cels.

If you want a drier beer use more white sugar and less dark), calculated abv would be 4.9%
Og = eff x weight (kg) x HWE/ vol
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)

Zested 3 lemons , 1 lime, put in a bag, then juiced the lemons & lime (discarded the rest)

Slowly macerated the 1.5kg ginger, put fibres in same bag as the lemon zest

Put this all into the FV and a whole red scotch bonnet pepper.

Pitched a 11g packet of gervin yeast (champagne was suggested but didn't have any, wine will do unsure it will carbonate though)?

It fermented in 6 days ie 2023-09-12 OG 1.038, FG 1.020 , abv 2.3%
I racked into a 5 gl barrel and a couple of 1l bottles + 0.5l bottle, primed with 8g/l of dark sugar , kept it in a warm place for removal of off flavours.
I was drinking it 2 days later (day 8 i.e. 2023-09-12) it was served up at a party by Day 10 i.e.16-09-23

BEST DRINK I'VE MADE THIS YEAR!