Boil the ginger, raisins, and Turbinado sugar in water for 30 minutes.
During the last 10 minutes of the boil, add the lemon juice and zest, lime juice and zest, vanilla extract, cinnamon, nutmeg, and cloves.
Ferment using Lalvin EC 1118 Champagne Yeast.
For bottling, add 1 white sugar cube and 2 tsp stevia to each pint sized swing top bottle.
Leave for a month to let it smooth out.