As I wrote just over a week ago, I started some ginger wine using this recipe. Tonight, I racked the two gallons into separate one gallon carboys. I was quite curious about how this would taste, so I snuck a wee sip after measuring the specific gravity, which was 1.010. Perfect for racking into the secondary fermenting vessels.

Well, it certainly isn’t like any fruit wine! It has a very unique taste as far as wines go that I’ve tried, and not disimilar to ginger beer. I suppose that shouldn’t be unsurprising as real ginger beer likely has the same base. We’ll just have a drink that doesn’t feel carbonated.

I used a little extra ginger, so the taste was quite lively. I could see this being a wonderful beverage for a cold winter night. As mentioned previously, I’m going to make a gallon of dry ginger wine, and another gallon sweet. In one of the secondaries, I will add a half cup of sugar every so often until no further fermentation takes place.

I can see myself making more of this, trying some other ingredients as well as I think it will be popular among my ginger loving friends. I don’t think a gallon will last very long.

And it’s going to be at least a year before this is ready.

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