I believe I'd risk a rather severe penalty for running a still in a residential area due to the (minor) risk of explosion.

I just use gallon jugs right now. If I need a separate fermentation container I'll use gallon freezer bags. I use those for tepache and that's how I figure I'll do the ginger beer, a goodly amount of smashed ginger up and left to soak for 3 or 4 days. Ginger really gets things fermenting fast, it's covered in yeast, and it's potent. Tepache is similar just with pineapple scraps, cinnamon, hot peppers, and less ginger.

I'm sure there's a proper recipe for ginger beer but I was going to wing it. Let the ginger's natural yeast take it as far as if can get and then possibly switch to ec1118 to get the abv higher.