Saturday 12 February 2011

Fiery Ginger Wine

OK, so I said I would post something actually not connected with cider. So here it is. The 146 Cider adapted recipe for ginger wine. It produces a fairly thick, sweet and fiery wine. Excellent for colds, winter and... well drinking really!

- 8oz Root Ginger (crushed thoroughly)- 2 x Oranges (pith and juice)
- 2 x Lemons (pith and juice)
- 500g raisins (chopped roughly)
- 1 red chilli (chopped and crushed with seeds)

- 2 gallons water (boiled and warm)
- 2kg white cane sugar

- White wine yeast (or general purpose will do)
- Yeast nutrient (optional)

Most ginger wine recipe’s call for the ginger, fruit and raisins to be boiled with the water. Don’t bother doing this, it’s not necessary. Put fruit, ginger, raisins and about half the sugar into a tub. Add the water and stir it all up. If you are like my daughter, watch about 2 hours of telly and keep stirring!

At this point your can check the must with a hydrometer – add more sugar until you are happy with the SG (adding all of it will probably give you something around 16% abv).

Allow the must to stand for about 24 hours before adding the yeast and nutrient. It needs to be about 20 degrees to start it off. This is the aerobic fermentation (open to oxygen) and it needs to be stirred once or twice a day for the next 8 days.

After this time, rack the fermenting fluid into a couple of demijohns (or another container that can be fitted with an airlock). Strain the solids through a clean cloth.

Once the bubbles have ceased, rack it again and let it mature for about 6 months. Then bottle it – drink it – bathe in it... whatever you like.

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