Search results

Thanks Winemaker81! Here to report back on more actions: Added juice from 4 more lemons . I probably should get a ph meter, but I’ve been using litmus strips. The juice appears to bring it down between 4-5. Added 3lbs sun dried raisins. This got the fermentation up and running with quite an...

I’m pretty sure there may be some co2 as it presents a bit fizzy coming out of the spigot.

Thanks for all the help everybody. I bottled about a gallon as is which I’ll keep in the refrigerator to avoid possible bombs, and added the juice of 4 lemons today to the remaining 4 gallons and swirled the fermenter gently. I’ll check ph on Saturday - adding more lemon juice if needed - and...

ChuckD & VinesnBines - thanks for the tips I did misquote the recipe ginger amount - it was 1 lb per gallon rather than 1.5 lbs/gallon. Will edit original post. Started at 3 gallons and now it’s closer to 5

Ratflinger - I’m not sure of the ABV. And the burn of the ginger masks it well. Maybe in the future I’ll try making a ginger brandy? Big Dave - would lemon juice be best as fresh squeezed? Is RealLemon and the like off limits due to additives? FlamingoEmporium - I definitely won’t use...

Good morning! Thanks for reading. I’m new to brewing in general, and definitely to wine making. My interest began with my pregnant wife pining to have some ginger wine available post-partum. We had some at a friends, and I got the recipe. Very simple - 1 lb ginger per gallon, 2.2 lbs sugar per...