Ginger Wine...

[Omniata]

Just started a new batch of my ginger wine (Bob )

Used slightly less Ginger than the last batch, only 940g!!!!!


It's got one hell of a kick and there's very little alcohol yet


Can't wait till it's ready but judging by the time it took the last batch to clear it could be another 12 month wait, but will be worth it for that firey lovelyness


Edit: And just to worry you some more, it's only a gallon batch

[fatbloke]

Ha ha!, well post the recipe Jim but also if you have time, search the forums for Ginger wine by me.........

For an instant lesson in "overkill" for the amount of ginger used......... (I think there's some pic's, though I might have posted them on my blog.....)

Mine ended up quite dry, so I tend to chuck a teaspoon of glycerine per bottle in it when I open a bottle.....

regards

jtfb

[Omniata]

Original batch had ~1.4kgs Ginger...

Recipe:

940g Ginger, grated coarsley (~1kg)
4.5ltrs Water
0.5tsp Rohpect enzyme
1tsp Pectolase
0.5tsp Amylase
1.72kgs Sugar (Tate & Lyle)
3tsp Tronozymol
1tsp Citric acid
0.5tsp Tartaric acid
0.5tsp Malic acid
0.25tsp Tannic acid (tannin)
0.5tsp Diammonium phosphate (Youngs yeast nutrient)
2 Vitamin B1 tablets
0.5g Vitamin C
Gervin GV4(26) Yeast

Enzymes added with sugar and nutrients to grated ginger plus 1 campden tablet for ~3 days, stirred twice daily...
Yeast then added and stirred twice daily for ~3 days...
Strained into demijohn and brought up close to shoulder, once settled topped up towards neck...
Fermented to end point, racking where necessary, watching SG...

At end two campden tablets added, matured for 6 to 12 months. Again, racking as settling occurs...
Bentonite usually added with campden tablets...

I won't be adding the green food colouring this year on account of it losing marks


As I've said before I'm not keen on dry wine but like them strong...


Edit: I've used this recipe over the last ten years and it's kept me happy...