Ginger Wine Recipe
This is an adaptation from a recipe found at Roxanne’s Kitchen.
Please note that I used ingredients for 2 gallons of wine as I want to end up
with 1 gallon of dry and 1 gallon of sweet wine.
Date Started: August 22, 2005
Ingredients for ginger wine
- 2 cups chopped fresh ginger root.
- 4 Campden tablets.
- 2 cups raisins
- Half can frozen pure orange juice.
- 12 Tablespoons lemon juice.
- 2 KG (about 4 1/2 lbs.) Demerara sugar.
- 2 teaspon yeast nutrient.
- Nylon stocking.
Simmer ginger and raisins in about 6 cups of water for half an hour. Strain
liquid into primary fermenter.
Add orange juice and lemon juice to primary fermenter.
Add sugar, crushed Campden tablets, and yeast nutrient.
Add warm water up to 2 gallon mark on primary fermenter.
Take first specific gravity reading. (Mine was 1.104).
Using a large spoon, spoon the chopped ginger and raisins into nylon stocking
and tie off the stocking. Put this into the primary fermentor.
Sprinkle on the yeast, and cover with lid.
After about 6 days, when specific gravity reaches about 1.040, rack into 1
gallon secondary fermenters.
For a dry wine, rack in about six weeks, then every three months for one year
For sweet wine (and probably higher alcohol content), rack at six weeks but
first reserve 1 cup. Disolve 1/2 cup of sugar in the 1 cup of wine. Add this
to the fermenter. Repeat this every six months until no further fermentation
takes place after adding sugar. Continue to rack the wine every three months
for a year..