Sterilize your jars, buckets or demijohns and spoons by washing with boiling water.

Wash and clean the ginger as needed.

Bruise the ginger with a pestle and set aside.

Warm about 100 ml of water and stir in 2 teaspoons of sugar. (Deduct this amount of sugar out of your main sugar.)

Add in the yeast and leave it aside for 10 minutes.

After 10 minutes, the yeast will be bubbling wildly and is ready to add to your wine bucket or ceramic jar.

((This step of proofing the yeast is not necessary. If you're certain the yeast is active, you can just throw the yeast into the must after adding all the ingredients for the wine must.))

While the yeast is proofing, prepare the rest of the ingredients.

In a ceramic jar or demijohn, take the sugar, bruised ginger, lemon juice, and sultanas (or raisins). (Both raisins and sultanas do the same work of feeding nutrients to the wine, si it doesn't matter which you use.)

Add the remaining 4.4 litres of water into this ceramic jar or or wine bucket and stir all the ingredients together.

Depending on the flavor you want, you can now also add in the lemon skin or orange skin or dried chillies. If you do not add any of these optional ingredients, it's fine too. The wine will have a spicy ginger taste.

Once the yeast has finished proofing, add it to this mixture and stir again.

Cover with a lid and leave overnight.

For the next 6 days, stir daily every morning.

On the 7th day, test a bit of the wine and check if you need to add a bit more sugar to make it stronger.

Leave the wine aside for another 7 days.

On the 14th or 15th day, use a sieve or muslin cloth to strain the wine into a stainless steel pot or another demijohn.

Bottle the strained wine and leave aside for a few weeks or months before shifting to new bottles again.

Optional Step: Take out a bowlful of wine and mix with half a teaspoon of baking soda. Once mixed add a few tablespoons of the wine to each bottle and let is rest for a few weeks. This will both clarify the wine and reduce acidity.

You can see the pics showing the different stages of clarity of the ginger wine in the post. Of course, if you don't want to wait for the wine to clarify, you can easily drink and serve the ginger wine once you've bottled it. It's up to you. Cheers!