The last couple of years has seen me explore alcohols, brewing and infusing. Ginger Wine has been the easiest and most successful wine that i’ve made so far. And its relatively inexpensive.
What you need
- Yeast nutrient
- 1 sachet white wine yeast
- 500 g (1 lb) raisins, chopped and squashed
- Zest and juice of 4 lemons
- 1.4 kg (2.8 pounds) of sugar
- 5 litres (5 quarts) of water
- One piece of fresh ginger – 5 inches / 12cm long
Peel the ginger and slice very finely. Using the plastic fermenting bucket, add the ginger, lemon zest and raisins. Then pour over 2.5 litres of boiling water.
Cover and set it aside for 24 hours.
Next add an additional 2.5 litres of boiled and cooled water. Next add the yeast nutrient, lemon juice, sugar, and stir until the sugar is completely dissolved. Then pitch the yeast by following the instructions provided on the packet.
Cover and leave the mixture to ferment for 4 days then pour into a demijohn through a sterilised funnel and sieve. I usually stir the mixture once a day, and cover it loosely with the bucket lid.
Fit a bubble trap and leave to ferment for 6 months. Decant off into a fresh demijohn and set aside until the ginger wine clears and then bottle.
I made this back in March and i’ve now bottled the wine ready for Christmas presents.