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Ginger Wine

First time

In season January to December · makes 4.5 L · target OG 1.090

A year-round warmer that carries the stabilise-then-sweeten lesson on an ingredient people love sweet.

Before you start. If you sweeten it, stabilise first (potassium sorbate + campden) or the wine can referment in the bottle and burst.

You will need

  • Root ginger, bruised60 g
  • Sugar1.2 kg
  • Lemons, juice of2
  • Raisins, chopped250 g
  • Wine yeast + nutrient1 sachet
  • Potassium sorbate + campden (if sweetening)per dose
  • Waterto 4.5 L

Method

  1. 1

    Sanitise. Bruise the ginger and simmer it in 2 L water for 20 minutes to draw out the warmth.

  2. 2

    Strain onto the sugar, lemon juice and chopped raisins; top to 4.5 L (reading ~1.090); pitch the yeast and nutrient.

  3. 3

    Ferment out dry under the airlock, then rack and clear.

  4. 4

    Ginger wine is best with a little sweetness, and this is the lesson: to sweeten safely you must first make it stable. Once dry and clear, stir in potassium sorbate and a campden tablet, wait a day, THEN sweeten to taste with sugar syrup.

  5. 5

    Never sweeten a wine with live yeast and no sorbate — it can referment in the bottle and burst.

  6. 6

    A warming winter wine; lovely mulled.

What this one teaches you

  • · Sweetening your wine safely

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An original MakeWine recipe.