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...
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...