Ginger Wine

[Ignoble Grape]

Okay, so I'm in the middle of an experiment. Making 5 gl. of ginger wine. Super gingergy.
Here's the original recipe:

• 6 oz. ginger root, chopped
• 3 cups mixed raisins, chopped
• 2 lemons, zested and juiced
• 10 lbs sugar, dissolved in water
• 5.3 gallons water
• 5 tsp. yeast nutrient
• 1 tsp. pectic enzyme
• 2.5 tsp. acid blend
• Champagne yeast

Started back in January, just racked and tasted. It's ginger all right - which I think will be enjoyable mulled over the holidays (original plan) or with sushi. All of my hoses needed a good soaking - they've been ginger-fied.

Here's the Question: What would you top off with? I had enough in my 750 ml bottle this past time to top off, but won't for the next racking.

 

[wildhair]

What do you have? Rhubarb is a good topping off wine - it's neutral flavor picks up the flavors of the wine. But - not everyone has it on hand. ;-)
I made a lemongrass-ginger wine last year. Check Shayne Edwards posts on his ginger wine - he made a super ginger wine last year.

 

[Ignoble Grape]

What do you have? Rhubarb is a good topping off wine - it's neutral flavor picks up the flavors of the wine. But - not everyone has it on hand. ;-)
I made a lemongrass-ginger wine last year. Check Shayne Edwards posts on his ginger wine - he made a super ginger wine last year.

Thanks! No rhubarb, alas. I have some strawberry (which smells like strawberry, but is really dry), peach, apple, and the rest is vinis vinifera. Will check out his post.

 

[pillswoj]

I would top with the apple, if it does impart a flavor to the ginger it would be complimentary.