I’ve been making ginger wine for a couple years now. It’s an interesting wine that has both table wine and cooking wine value. You can stop the ferment with a cold crash to achieve a higher sweetness or completely ferment it out and once aged has a whiskey like quality. I use a splash of maple syrup as a back sweetener when serving on occasion for my girlfriends who like sweeter wines. Either way it’s a very healthy and inexpensive wine. It costs me under fifty cents per litre.
***Ginger is highly fibrous, so I freeze it for a couple of days before making a batch. This breaks down the fibres and the result is juicy. You can boil the ginger in water and use a submersion blender to turn it to pulp but you do lose some of the volatile flavours so instead I use my meat grinder that I also use for BARF diet pet food and sausage making to create the pulp.***
What you will need;
~800 to 1200 grams fresh ginger root
~4 kg of sugar
~a 23 litre fermenter bucket and carboy
~water(I overfill the 23 litre primary bucket to aid in racking without drawing too much pulp into the siphon and clogging it for an easier transfer).
~yeast(I use Freshman’s bakers yeast, the ABV is under 10% so you don’t need expensive wine yeast).
Optional; Heaping tablespoon of Cinnamon, a tablespoon of cloves, and a tablespoon of cayenne powder
Note; I’m currently experimenting by adding a 250 ml bottle of horseradish to the batch. I plan on trying fresh horseradish in larger quantities in the future(so far so good).
~ Horseradish adds some kick that will aid the liver processing alcohol, clear your sinus’ and stiffen your pecker!![Smiling face with sunglasses :sunglasses: 😎](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f60e.png)
Cheers!
***Ginger is highly fibrous, so I freeze it for a couple of days before making a batch. This breaks down the fibres and the result is juicy. You can boil the ginger in water and use a submersion blender to turn it to pulp but you do lose some of the volatile flavours so instead I use my meat grinder that I also use for BARF diet pet food and sausage making to create the pulp.***
What you will need;
~800 to 1200 grams fresh ginger root
~4 kg of sugar
~a 23 litre fermenter bucket and carboy
~water(I overfill the 23 litre primary bucket to aid in racking without drawing too much pulp into the siphon and clogging it for an easier transfer).
~yeast(I use Freshman’s bakers yeast, the ABV is under 10% so you don’t need expensive wine yeast).
Optional; Heaping tablespoon of Cinnamon, a tablespoon of cloves, and a tablespoon of cayenne powder
Note; I’m currently experimenting by adding a 250 ml bottle of horseradish to the batch. I plan on trying fresh horseradish in larger quantities in the future(so far so good).
~ Horseradish adds some kick that will aid the liver processing alcohol, clear your sinus’ and stiffen your pecker!
![Smiling face with sunglasses :sunglasses: 😎](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f60e.png)
Cheers!
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