shred about 6 ounces of fresh ginger root
boil about 2 hours in a big stock pot with about 2 gallons of water in it

non sugar
well this gets tougher if you want lower than low alcohol
corn sugars are probably the best bet.
dextrose is not so sweet either

process it at 10 degrees below boiling

if sunlight is ever seen by your batch, it will go skunk on you.
neon is not your friend either.

your favorite beer supply shop has special low grade yeast sachets.
well making your own ginger ALE is actually an art.
low temperatures are always preferred.
if the kids start bouncing against the wall,
then ya just happen to be a lucky guy.

since you will devise your own concept
look to google and get a recipe
simple easy
but ya got the basics

"PieOPah" <simon.argent@gmail.com> wrote in message
news:d5sat2$kp2$1@nwrdmz02.dmz.ncs.ea.ibs-infra.bt.com...[color=blue]
> Thanks for that info.
>
> From some of the recipes I've seen online it is basically water, sugar,
> yeast and root ginger. If I was to make this alcoholic, I would basically
> make in the same way as I would normal beer? Do I need a kit or would I be
> good making it from scratch using these ingredients?
>
> I guess that the less sugar you put in, the less alcoholic? How about the
> amount of yeast?
>
> "Peter.QLD" <a@b.c> wrote in message
> news:Xns9653A6AEC5056rzis@203.50.5.233...[color=green]
>> "PieOPah" <simon.argent@gmail.com> wrote in
>> news:d5r0ep$ihe$1@nwrdmz03.dmz.ncs.ea.ibs-infra.bt.com:
>>[color=darkred]
>>> How easy is it to make Ginger Beer? Also, how would I carbonate
>>> it?
>>>
>>> If somebody could point me to a good recipe it would be much
>>> appreciated.
>>>
>>> BTW, not looking to make this alcoholic - just something for the
>>> kids :D
>>>
>>> Thanks,
>>> Simon
>>>[/color]
>> I bought a can of extract the other day for this, it says to make
>> non-alcoholic you don't add sugar, I think this produces a very low
>> alcohol rather than none though. It'll be down to your discretion if
>> that's too much for your kids.
>>
>> As for carbonation, I'd do it the usual way and accept the bit of
>> alcohol that results. I did a bit of trawling around for recipes and
>> I've seen a few that recomend bottling very quickly so the primary
>> fermentation runs in the bottle and carbonates. That strikes me as a
>> bit dangerous, you'd want to make sure you've worked out how much
>> more fermentation will happen with that method.
>>
>> I've just gone and found the can, it says for non-alcoholic:
>>
>> add 4L of hot water, can and 150g of raw sugar, disolve
>>
>> top up to 23L
>>
>> when it's 35C or below vigorously stir in yeast and nutrient
>>
>> seal and leave for 2 to 3 hours then bottle
>>
>> stir gently before bottling, do not add sugar to bottles, store for a
>> minimum of 3 weeks before drinking
>>
>> For alcoholic it's more or less a normal ferment, 1kg of raw sugar, 1
>> week in the fermenter, primed bottles.
>>
>> Now that I've read the instruction the non-alcoholic method sounds a
>> bit safer, you know how much fermentable material will be in there,
>> the 2-3hrs will just be to let the yeast breed a bit. I wonder about
>> their 35C maximum, sounds a bit high.
>>
>> peter[/color]
>
>[/color]