open the sweetness calculator to determine how much sugar cane 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 juice again, and shake to dissolved (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 air lock (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 towel if necessary for darkness and/or keeping warm. save the container cap!
after 3 days, move to 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, your yeast will have fallen to the bottom of your container. optionally, you can now carefully pour your ginger booze off of the sediment into a secondary container for bottling. you may find that sediment will build up again, and your ginger booze might need to be poured off ('racked') once more. note: this sediment is completely safe to drink if accidentally consumed.
add in the juice of 12 limes (about 1.5 cups) and mix well
taste and adjust flavor to your preference by sweetening with simple syrup, agave, monk fruit, stevia, or honey or adding extra carbonation with a dash of lime sparkling water. adding sparkling water to the finished product will also dilute the alcohol content
