In a large pot bring one gallon of water to a boil. Once boiling, reduce heat to a simmer and add ginger, coriander, orange peel granules and sugar. Simmer on low heat for 20 minutes. After 20 minutes, remove from heat, cover, and allow to return to room temperature.
When the herbal infusion is cooled, prepare and sanitize a one gallon jug and airlock like this. In approximately half a cup of slightly warm water, rehydrate the yeast in an amount according to package directions for about 15 minutes (I used this yeast). Strain the herbal infusion and pour into the fermentation vessel. Add rehydrated yeast slurry. Add additional spring water just to neck of the bottle if need.
Place fermentation vessel in a safe, somewhat warm spot. You should see some foaming and bubbling withing 18-24 hours. (If the ferment is extremely active you may want to place the vessel in a bin to collect any foam over.)
In approximately 7-10 days, give or take, your ferment should be complete. The ale should taste dry and beer like, and all foaming and bubbling in vessel and airlock should have ceased. To bottle, wash and sanitize bottles like these. Prime bottles at a rate of 1/2 teaspoon of sugar per 12 ounces of ale. Siphon or careful pour ale into primed bottles, leaving adequate headspace in the neck of the bottle.
Secure closure and allow approximately one week for secondary fermentation/carbonation. This is best done by placing bottles in a secure box in case of excessive pressure created by over priming or incomplete primary ferment causing the bottles to burst or become unstable. Increasing headspace is a sign of impending explosion. Dispose of these bottles wearing safety gear. This is only added as a note of caution. Sanitary equipment, complete primary ferment, and modest priming should keep you ale safe.
After secondary fermentation store bottles in the refrigerator or in a cool spot Enjoy within one year.