Its based on this recipe to give credit were due.
http://www.thehomebrewforum.co.uk/viewtopic.php?f=39&t=5982
I picked up the 1kg bag of sugar next to the 500g one by mistake and didn't catch it until 2 second after I'd dumped the whole bag into the pan.
To make 1 gallon I used:
300g Fresh Grated Ginger
1 tsp Dried Ground Ginger
1/5 tsp Cream of Tartar
1/2 lemon
1/2 lime
1kg Demerara Sugar
2/5 tsp yeast nutrient
Champagne Yeast
Place grated and powdered ginger, sliced lemon and lime, cream of tartar into a pan with 3 pints of boiling water.
Simmer for 30 mins then add sugar and disolve. The smell is fantastic.
Cool and transfer it all into the FV and add another 3 pints of cold water.
Add nutrient and yeast.
Stir to get some air in and let it ferment for 5 days.
Strain off the pulp and transfer to a DJ, topping up with water.
I reracked after 2 weeks topping up with sugar syrup (1oz sugar per 1/4 pint).
Ferment out.
I stabilised and fined but it didn't fully clear until I filtered it.
2 months on I'm noticing a white deposit in the bottles which is probably tartaric acid. Had this before with ginger based wines, should be easy enough to decant it off though next time I will bulk mature a few months before bottling.