well its been a few years since my last ginger beer, back then I just did a plain can brigalow recipe, worked great.
did a partial mash this time:
can of sliced peaches, mashed slightly (should have done maybe 2 cans, will see next time)
6-7 cloves
1 star anise
half stick of cinnamon
2 blocks of ginger cut into slivers
handle full of raw sugar
2 litres of cold water
boiled this for 40 mins, strained into a large vessel and boiled again with the brigalow can, 1kg of coopers brew enhancer no.2 and 6-7 litres water for 20 mins, cooled and racked,
Used the yeast supplied (didnt have any others on hand)
tasted great, really gingerey and slightly peachey
weird part is the next day it is bubbling fine, heat belt etc, did a SG reading, only 1020 or near enough? why so low?