Klingon Firewine Version Two - Alcoholic

Ingredients

5 gallons water

3 lbs Ginger root (whole, fresh)

1/2 lb habanero peppers

5 lbs sugar

1 tablespoon yeast (brewer's yeast is best) use sherry yeast

Brewing vessel. I use a five gallon GLASS water bottle

Directions

Cut ginger into chunks. Place in large pot with water and boil for about 1/2 hour. Let cool, covered, for one hour, or until warm to the touch (make sure your hands are clean).
Put sugar and yeast in brewing vessel add ginger root and 'broth' to brewing vessel (boil more water if necessary) put balloon on top of brewing vessel, and wait for it to expand and contract (about 3-4 weeks). Add peppers (save 4 or 5, freezing them is fine), seal bottle, and let age at least one month (the longer, the better).
Carefully transfer to bottles (you don't want the sediment on the bottom), and add 1 pepper to bottle.
The more you drink, the hotter it gets. If you feel the need to cut down the potency, cut with ginger ale.
If you use ginger powder, you have to filter it. I find fresh ginger works best.
Peppers; dried ones are fine, just don't use pickled ones. Jalapenos would work if you want to try it that way. The recipe is a modified ginger beer recipe, but for some reason, it doesn't burn as much when you drink it as wine, maybe the ageing.

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