Featherhat
Knackered old p...head
Having done a quick search on this forum and online generally I have not managed to find a definitive recipe for ginger wine, so, here is what I will be doing tomorrow, based on my research so far.
Should be ready for next Christmas.
200g root ginger grated
500g raisins rinsed in warm water to remove the oil they're coated in.
2 lemons
1 chilli with or without seeds(optional)
1Kg sugar
1tsp pectolase
1 tsp nutrient
1tsp Young's super yeast compound
Chop the lemons, chilli and raisins and boil for 10-15 mins with the ginger in 2l of water
Transfer to fv and stir in sugar
Add 2l cold water and leave foÅ 12-24 hrs add pectolase yeast and nutrient and leave for a few days stirring daily.
Strain into dj and leave to ferment out.
Leave for 9 months to a year before drinking.
As I said, this recipe is based solely on academic research and will be subjected to rigorous taste testing the results of which I will share in about a year. I would be very interested to read other members opinions and experiences. :
Should be ready for next Christmas.
500g raisins rinsed in warm water to remove the oil they're coated in.
2 lemons
1 chilli with or without seeds(optional)
1Kg sugar
1tsp pectolase
1 tsp nutrient
1tsp Young's super yeast compound
Chop the lemons, chilli and raisins and boil for 10-15 mins with the ginger in 2l of water
Transfer to fv and stir in sugar
Add 2l cold water and leave foÅ 12-24 hrs add pectolase yeast and nutrient and leave for a few days stirring daily.
Strain into dj and leave to ferment out.
Leave for 9 months to a year before drinking.
As I said, this recipe is based solely on academic research and will be subjected to rigorous taste testing the results of which I will share in about a year. I would be very interested to read other members opinions and experiences. :
