Circa 1300g ginger was peeled to 962g, of which 317g of juice was pressed.
The squeezed ginger was boiled for NN minutes and then the
317g of juice was added at flame out
1 liter water, and boil for 15 minutes:
90 grams Dry Malt Extract
20 grams Dextrose (Glucose) (sold to brewers as corn sugar)
20 grams Calcium Carbonate (CaCO3 / chalk)
1 gram Yeast Nutrient or DAP (diammonium phosphate)
Stir plate on low setting, temperature correct for that lacto strain for 24-36 hours. Use before 48 hours, or store refrigerated up to a week.