Still out of Turbinado but I still have plenty of ginger.  Let’s go nuts here.

Tried 2 oz of ginger, 1 cup of brown sugar, 1 cup of water, 1 tsp of citric acid.

In short: bleah.  Any ginger taste was wiped out by the sugary taste.

I’ll take a bit of a pause and talk about sugar, by which I mean stuff that didn’t come from a corn stalk.  Sugar comes from a sugar cane, and then gets processed into white sugar and molasses.  They’re mixed back in together and that makes brown sugar.  If the sugar is unprocessed, it’s called Turbinado (at least in the US).  It has more molasses in it, but it’s less dense than brown sugar, especially when brown sugar is packed.

I think the end result here is that it’s too sweet.  I’m going back to the Turbinado for #4.  If you want to use brown sugar, I’d go with way less – like 3/4 of a cup.