I'll tells ya!
It would have gotten close to that, plus a sodium perc wash and starsan spray.
Same offer from me but in Wollongong. I have a few more than 2 milk crates.... probably 200 -300L worthDoes anyone want some bottles? Two overflowing milk crates worth, see pic. I would probably keep a couple for sentimental reasons. North Shore Sydney, or could bring to Canberra in Feb. All Euro style tops ie not twisties
1.25 kg ginger (0.75kg fresh and 0.5kg that has been stored in the fridge for >2 months)
2.5 kg raw sugar
1 cinnamon stick
6 cloves (the spice, not garlic.....)
Puree the ginger, skin and all. Chop lemon roughly. Boil everything for 30 mins to 1 hour. Cool. Top up to 20L in fermenter. Pitch yeast (and some nutrient if you have some on hand).
Finishes close to 1.000.
This results in a very dry GB with an ABV of ~7%. I often ater it down with lemonade for some added sweetness as I can't stand the idea of artificial sweeteners, they taste horrible. Without artificial sweeteners you can't make sweet GB in a bottle and in a keg it will still ferment albeit slowly.