Wash and slice the ginger
Add the ginger, 3kg of raw sugar, and 19 liters of water to a pot and simmer for 10 minutes
Crush the cardamon pods, star anise, cloves, and peppercorns and add to the pot
Chop the jalapeño and add to the pot
Transfer the mixture to a Fermzilla fermentation vessel
Add the yeast nutrient and two packets of EC118 wine yeast
Ferment for 8 days, monitoring the gravity
Strain the ginger beer into another fermenter to remove the solids
Cold crash the ginger beer overnight
Siphon the clear ginger beer into a keg
Add 120g/L of white sugar and 2g/L of citric acid to balance the flavor
Carbonate the keg and refrigerate overnight
