Vinotinto
Landlord.
Breaking away from the other posts on this subject which appear under a ginger beer thread - I have put together a gallon of this today and thought it worthy of its own thread for future reference.
Many thanks to Rock for the patience in dealing with my questions via private message.
Slightly tweaked from the original and with Rock's suggestions -
200g fresh ginger part peeled and grated / chopped
3 fresh red chillis chopped, seeds and all, and a dried kashmiri chilli for luck!
3 unwaxed lemons. - rind and juice
2 whole star anise
1kg sugar
1L Waitrose White Grape Juice
3 bag cuppa for tannin
1tsp each of
Pectolase
Yeast nutrient
Yeast ( I used Wilko Express )
Brought the sugar, lemon, star anise and chilli to boil in 1l of water. 20 mins boil with lid on.
When cooled sufficiently, strained liquid through sieve (finer than muslin bag ) and squeezed all the liquid out. Poured into dj with tannin, wgj and water to shoulder. Tested SG 1.082 which is a tad less than I was aiming for but will do.
Temp between 20 and 25c so Added Pectolase and nutrient and finally yeast.
Airlock ln and blipping within an hour.
Smells and tastes divine now so fingers crossed for when it has some alcohol,in it .
Many thanks to Rock for the patience in dealing with my questions via private message.
Slightly tweaked from the original and with Rock's suggestions -
200g fresh ginger part peeled and grated / chopped
3 fresh red chillis chopped, seeds and all, and a dried kashmiri chilli for luck!
3 unwaxed lemons. - rind and juice
2 whole star anise
1kg sugar
1L Waitrose White Grape Juice
3 bag cuppa for tannin
1tsp each of
Pectolase
Yeast nutrient
Yeast ( I used Wilko Express )
Brought the sugar, lemon, star anise and chilli to boil in 1l of water. 20 mins boil with lid on.
When cooled sufficiently, strained liquid through sieve (finer than muslin bag ) and squeezed all the liquid out. Poured into dj with tannin, wgj and water to shoulder. Tested SG 1.082 which is a tad less than I was aiming for but will do.
Temp between 20 and 25c so Added Pectolase and nutrient and finally yeast.
Airlock ln and blipping within an hour.
Smells and tastes divine now so fingers crossed for when it has some alcohol,in it .