Winemaking recipe: Ginger Wine
Ginger wine is a little like ginger ale, but without the fizz and with a little kick!
Ingredients:
The following ingredient quantities are based on 1 gallon(s) of wine being made.
| Item |
Quantity |
Comment |
| Ginger root |
45 gram(s) |
Bruised |
| Lemons |
2 fruit(s) |
|
| Orange |
1 fruit(s) |
Seville are best |
| Pectin destroying enzyme |
0.25 teaspoon(s) |
|
| Raisins |
453 gram(s) |
Stoned |
| Sugar |
1360 gram(s) |
Granulated |
| Water |
1 gallon(s) |
|
| Yeast, all purpose |
30 gram(s) |
|
Instructions
To make ginger wine...
- Peel the lemons and orange very thinly (keep the rest of the lemons and orange for later use) and bruise the ginger.
- Gently boil the peelings, ginger and sugar for 1 hour.
- Allow to cool to 21 C and pour into your plastic bucket.
- Add the juice of the lemons and orange together with raisins, pectic enzyme and yeast.
- Cover and leave to stand for one week stirring two or three times each day.
- After one week strain off the liquid into a dark demijohn and fit airlock.
- Allow to ferment to a finish and syphon off through a wine filter and bottle.
- Do not use for at least 6 months.
- The longer ginger wine is kept the better it is!
Winemaking equipment
See our detailed list of wine making equipment (covers basic essentials and more advanced equipment for the experienced homebrewer).