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about 1 gallon
1.5 gallon container (or bigger)
large saucepan or pot
1 brewsy bag
12 cans of ginger beer (144 oz, 1.13 gallons)
2-3 knobs of ginger (grated)
pour all 12 cans of ginger beer and grated ginger into a large saucepan or stock pot.
gently warm while stirring to release carbon dioxide bubbles (it does not need to boil).
keep warming and stirring until no more bubbles are rising to the top of the solution.
once decarbonated, let sit for about 15 minutes to reach room temperature.
pour into your container.
open the sweetness calculator to determine how much sugar you should add. if you are using at least a 1.5 gallon container you should not have to pour any decarbonated ginger beer out for headroom.
using the value from the sweetness calculator, add sugar, seal the container again, and shake to dissolve (it's okay if it all doesn't dissolve). we added 2.75 cups of sugar when testing to make the finished booze 25% less sweet than the original ginger beer.
open your brewsy bag and pour the contents in. seal your container again and shake well.
replace your container cap with your airlock (see video here), add water to 'fill line', and leave in a dark and warm place (75-77 degree F) for three days. cover with a towel if necessary for darkness and/or keeping warm. save the container cap!
after 3 days, move to the fridge for 48 hours. optional: remove the airlock and replace with the container cap, but *not* tightened onto the container. instead, leave it loosely on top.
after 48 hours in the fridge, pour the booze off the sediment that has gathered in the bottom of the bottle (best to pour into an extra empty bottle or large bowl, rinse out the original bottle, and then return booze to newly rinsed bottle).
store your booze in the fridge to keep chilled and fresh.