Wednesday, June 21, 2006

Ginger Wine

I had some ginger wine about 2 months ago at the local wine makers meeting.  Being the person that is willing to try anything once, I gave it a taste.  My first thoughts were that it would be some very nasty stuff.  Boy, was I surprised !!  It was quite mild and rather smooth tasting.  The best way I can describe it  was that it tasted like a flat ginger ale but had a kick.
The real beauty of this wine is that you can purchase most of the basic ingredients at your local supermarket.
  • Root Ginger 1 oz.
  • Sugar 2.25 lb
  • Lemons 2
  • Oranges 2
  • Raisins 0.4 lbs.
  • Campden Tablet 1
  • Pectic Enzyme
  • Water 1 gallon
  • Wine yeast
  • Yeast nutrient

Crush the ginger then add it to the water along with the raisins.
Bring to the boil and then add the sugar.
Stir until all of the sugar has dissolved then simmer for around half an hour before placing in a fermenting container.
Allow to cool then top up to 1 gallon with cold water.
Grate the skins of the oranges and lemons then add this plus the juice of the fruit to the fermenting container.
Allow to cool then add the pectic enzyme.
Leave for 24 hours then add the yeast and nutrient.
Place the container in a warm place and leave to ferment on the pulp for four to five days stirring daily.
Strain off the pulp into a carboy then fit a bung and airlock and return to a warm place to ferment out.
Once fermentation has finished, rack off the wine and add the campden tablet.
Once the wine is clear bottle and leave for around three to four months to mature before drinking.  

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