← Recipe library
Country Wine
Traditional Ginger Wine
A warming, spiced wine that is the foundation of a proper Whisky Mac. This analytical recipe came from months of batch testing. The key variables are ginger quantity, acid balance, and residual sweetness.
This recipe was shared by a member of the community. MakeWine hasn't tested it — follow standard food-safety practice, and check anything that looks off.
12.5%
ABV
20 L
Batch size
1.098
Target OG
1.003
Target FG
Ingredients
250g fresh ginger root, bruised
1.5kg white sugar (per 4.5L)
500g raisins (for body and nutrients)
Juice of 4 lemons
1 tsp citric acid
2 tsp ground ginger (for intensity)
6 cloves
1 cinnamon stick
1 Campden tablet
1 tsp yeast nutrient
EC-1118 yeast
Method
1. Boil 4L water with bruised fresh ginger, cloves, and cinnamon stick for 20 minutes.
2. Dissolve sugar in hot liquid. Add raisins, lemon juice, citric acid. Cool.
3. Transfer to bucket, add Campden.
4. Next day: add nutrient, pitch yeast.
5. Ferment 5–7 days on raisins. Strain.
6. Continue fermenting in demijohn to FG 1.000–1.004 for a slight sweetness.
7. Rack, add 50ml brandy per 4.5L for stability and depth.
8. Add 2 tsp ground ginger to demijohn and leave 2 weeks.
9. Filter, sweeten if desired, bottle.
Process
Yeast
EC-1118 (Lalvin)
Target temp
20°C
Nutrient protocol
Good nitrogen from raisins. Additional Fermaid-K at lag phase.
Rate this recipe
Sign in to rate this recipe.