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Ginger Wine Recipe

Tuesday, April 04, 2006

I had the most tasteful wine last evening at our monthly winemaking club.  The one guy loves making country wines and brought in a bottle of ginger wine for use to try.  I must say, it tasted a lot like ginger ale, but without the fizz and with a little kick.  His recipe was a not as extensive as the one listed below, but the results were excellent.  Most of the ingredients can be purchased at your local grocery store and might be worth a try.
  • 7-1/2 pts unsweetened white grape juice (from concentrate) Make sure it has no preservatives
  • 1/2 lb chopped or minced golden raisins
  • 2 oz ginger root
  • 2 lbs granulated sugar
  • 1/2 tsp acid blend
  • 1/4 tsp grape tannin
  • 1 tsp yeast nutrient
  • 1 pkt Champagne wine yeast

Mix up the grape juice and dissolve the sugar into it in the primary fermentation vessel.

Shred the ginger and add it and the chopped or minced raisins to the primary.

Add acid blend, tannin and yeast nutrient to must and stir well to dissolve.

Sprinkle dry yeast on top of must (do not stir) and cover primary with sterilized cloth.

After two days, stir twice daily until specific gravity drops to 1.020.

Pour must through nylon straining bag (to collect solids) into secondary and squeeze bag to extract all juice.

Discard solids and fit airlock to secondary.

Rack after 30 days, top up and reattach airlock.

Ferment to absolute dryness (about 2 more months), stabilize, sweeten to taste, wait 10 additional days, and rack into bottles.

May drink immediately, but will improve with 6 months aging. This wine may be served as is or blended with other wines lacking in interest

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