Hi all, I recently made 2 gallons of ginger wine, which turned out quite nice, so I thought I'd share the recipe. Per 1 gallon I used the following: 200g peeled and finely grated ginger 250g sultanas, added to boiling water until soft, and blitzed with blender 1100g sugar 1 tsp pectilase for the sultanas 1/2 tsp tannin 1 1/2 tsp acid blend 1 tsp nutrient 1/4 tsp epsom salts 2 vitamin B1 tabs crushed Young's sparkling wine yeast Kwik Clear I boiled the ginger for about 5 minutes and turned off the heat. Added sugar and acid and stirred until dissolved. Added sultana blend and allowed to cool. I then added all additives, put in a 5 ltr bucket and added 1 crushed campden tab. I waited 24 hours, then took SG and added yeast. Fermented on the pulp for 7 days, then racked into a demijohn. Fermented out and stabilised with 2 campden tabs. Added Kwik Clear. Total ferm time: 3 weeks OG 1.110 EG 0.995 ABV 15% Cost per bottle £1.15 (5 bottles because I don't top up with water after final racking) The sultanas didn't overpower the ginger. Quite a silky feeling in the mouth with a nice bite to it. Definitely my best wine so far.