I'm new to homebrew and have started with this recipe!
This the recipe I'm using (from lowcostliving.co.uk)
Ingredients for hot ginger wine recipe
2 to 4 oz Root Ginger
2 Oranges
2 Lemons
ý lb Raisins, chopped
3ý lb Demerara Sugar
1 Gallon Water
Wine Yeast
Yeast Nutrient
Method for hot ginger wine recipe
Zest and juice the oranges and lemons. Roughly chop the raisins. Put all into a lidded wine bucket.
Grate and crush the ginger, place in a pan with the sugar and water. Bring to the boil stirring to dissolve the sugar and simmer for half an hour. Keep the water topped up to the gallon if it reduces.
Pour the hot water onto the zest and raisins in the wine bucket and stir. Leave to cool.
When the temperature has fallen to 20ðC add the yeast and yeast nutrient. Leave in a warm place for 10 days with the lid on, stirring daily.
Strain off into a demijohn, fit the airlock and leave in a warm place to ferment.
Once its finished fermenting, rack off and taste. If itââ¬â¢s not sweet enough add a little more sugar or even dark honey. Leave under the airlock for a week and then stop with a Campden tablet if necessary prior to bottling.
This the recipe I'm using (from lowcostliving.co.uk)
Ingredients for hot ginger wine recipe
2 to 4 oz Root Ginger
2 Oranges
2 Lemons
ý lb Raisins, chopped
3ý lb Demerara Sugar
1 Gallon Water
Wine Yeast
Yeast Nutrient
Method for hot ginger wine recipe
Zest and juice the oranges and lemons. Roughly chop the raisins. Put all into a lidded wine bucket.
Grate and crush the ginger, place in a pan with the sugar and water. Bring to the boil stirring to dissolve the sugar and simmer for half an hour. Keep the water topped up to the gallon if it reduces.
Pour the hot water onto the zest and raisins in the wine bucket and stir. Leave to cool.
When the temperature has fallen to 20ðC add the yeast and yeast nutrient. Leave in a warm place for 10 days with the lid on, stirring daily.
Strain off into a demijohn, fit the airlock and leave in a warm place to ferment.
Once its finished fermenting, rack off and taste. If itââ¬â¢s not sweet enough add a little more sugar or even dark honey. Leave under the airlock for a week and then stop with a Campden tablet if necessary prior to bottling.
