Plum and ginger wine

[rickthebrew]

Just got two gallons of this on - below is my recipe and method and hopefully some pics!! :)



PLUM AND GINGER WINE - 2 gallons.



3KG Plums
80grams fresh ginger
250 ml red grape concentrate
1.6kg sugar
Juice of one lemon
1 cup tea
3 tsp pectolase
2 tsp Yeast nutrient
2 tsp youngs wine yeast


First i chopped all the plums into quarters and removed the stones - i put them into a large pan with the finely
grated ginger and poured about 3 litres of boiling water over them, losely covered and left them for approx 24
hours - giving them a good stir from time to time.

Next day i strained the juice through some muslin cloth and added some cold water to the plums to rinse the
rest of the juice through. I then dissolved the sugar in about 1 litre of boiling water and allowed it to cool.
When cool i added it to the plum juice along with the red grape concentrate, tea, lemon juice, pectalose,
yeast and nutrient.

Put it into two DJ`s and put airlocks on - was bubbling within 30mins and by next morning going like mad!!

 

[rickthebrew]

the bottom pic should have been at the top!!

the hydro reading was 1080 @ 29 degrees which i recalculated to 1084 - which should give me around 12%

will update as it progresses!!

 

[leondz]

Looking really good! Glad to see that there's someone else on here from where the good pasties come from

 

[rickthebrew]

still going like mad!!

 

[rickthebrew]

After a good week of fermenting it slowed and has stopped - took a reading of 0990 - this one really went for it!!

 

[rickthebrew]

Racked it off and a couple of days later is clearing nicely - its going to be a lovely clear red!!

 

[leondz]

That was really fast, and it looks beautiful. My ginger wine took a lot longer and is really slow a clearing - bit of a sullen old man, I think, but he's doing his job slowly enough. Probably going to be more for winter '10 than winter '09 though (started it off in May). Yours looks like a real winner and I can't imagine those plums going amiss!

 

[rickthebrew]

it`s clearing really well - reckon it will be ready to bottle in a week or so -!!

leondz - what part of the southwest you from? i think your the first person south of brum that i have seen!!!!!!!

 

[leondz]

leondz - what part of the southwest you from? i think your the first person south of brum that i have seen!!!!!!!

Stoke Hill But I'm living in Sheffield for the mean time, some silly bugger here volunteered to pay me money! You?

 

[rickthebrew]

wow you live in exeter too!!! well sheffield!

i live in exwick!

 

[rickthebrew]

racked of my plum and ginger today - really clear and very tasty! - light like a rose wine with a clean ginger finish - not to strong but very drinkable, would probably be good slightly chilled to - i`ve racked off and will leave for a good while before i bottle up!! :

 

[Wez]

Wow!

I might have to look into this wine malarkey :thumb:

 

[rickthebrew]

wine making is great fun! - untill i sort out some AG kit (hopefully for next year!!) it`s a great way to experiment with flavours and stuff, all my blackberries were picked for free and i`ve just started an apple wine with a load of windfalls that i acquired - post to follow shortly with recipe etc! Also there`s an elderberry tree down the road with tons of fruit just about ready - its very cheap if you look around for free fruit!!

so when i have a load of cheap wine made i can start the journey to the dark side!!! :twisted:

 

[grinchy]

I love ginger and i love plums.....but never have i considered having the two together!!

What does the ginger do to the taste of the wine? and is it really noticeable?

 

[rickthebrew]

the ginger adds a real warmth to the wine - i only used 80grams to two gallons - plum by itself makes a great wine but i love to try out different flavour combinations - my rhubarb and orange
clicky click

got one brewing at the moment - when i bottle i`m gonna add some whole cardamon to the bottle!!


:

 

[GazzaW57]

I made and bottled this about 14 months ago, and last night, we drank one of the bottles with an early-ish Xmas meal. I can honestly say that this is one nicest wines it has ever been my good fortune to drink. I was even more chuffed, given that I’d made it following the recipe above. The finished product came out at 12.3%, which is more than enough for us. The initial sensation was of a great deal of fruitiness, and as it went down the gullet, you could feel a gentle warmth from the ginger. I’ll definitely be making this again.