Tau
Landlord.
- Joined
- Feb 23, 2016
- Messages
- 1,210
- Reaction score
- 297
Ginger wine, started yesterday.
230g peeled root ginger, blended (might be a tad to much), simmered.
250g Sultanas blended then simmered
1 bannana with peel, simmered
1 lemon simmered with zest (removed before putting in dj)
1440g Sugar, boiling water over and dissolved
2 tea bags
1tsp pectolase, 1/2 tsp of Amylase (for bannana starch), 1tsp nutrient, 1tsp of citric acid. GV4 yeast (rated 21%)
Fermenting away, hopefully ready for christmas.
230g peeled root ginger, blended (might be a tad to much), simmered.
250g Sultanas blended then simmered
1 bannana with peel, simmered
1 lemon simmered with zest (removed before putting in dj)
1440g Sugar, boiling water over and dissolved
2 tea bags
1tsp pectolase, 1/2 tsp of Amylase (for bannana starch), 1tsp nutrient, 1tsp of citric acid. GV4 yeast (rated 21%)
Fermenting away, hopefully ready for christmas.