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Thread: Ginger Wine (Warning: A lot of Ginger!!!!!)

  1. #1
    Join Date
    Apr 2009
    Location
    Cheshire, UK
    Posts
    157

    Default Ginger Wine (Warning: A lot of Ginger!!!!!)

    Copied over from the Winemaking general area...

    Recipe:

    1kg Ginger, grated coarsley
    4.5ltrs Water
    1.72kgs Sugar

    0.5tsp Rohpect enzyme
    1tsp Pectolase
    0.5tsp Amylase
    3tsp Tronozymol salts
    0.5tsp Diammonium phosphate (Youngs yeast nutrient)
    2 Vitamin B1 tablets
    1tsp Citric acid
    0.5tsp Tartaric acid
    0.5tsp Malic acid
    0.25tsp Tannic acid (tannin)
    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...

    Mature for 6 to 12 months.


    I've used this recipe over the last ten years and it's kept me happy...
    The basics, enzymes and nutrients, were taught to me by a former work colleague about 10 years ago, I use them as the basis for all my wines.
    All I change is the fruit. I do adjust the tannin slightly for reds though and remove the Vitamin C...
    Last edited by Omniata; 14-09-2009 at 09:03 PM.
    ex ovo omnia
    Chemist, welder, homebrewer

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