Where's my ginger wine?

[BigDaveK]

For my own ginger wine I grated the fresh root after removing the skin. The only other thing I added was the juice of 2 blood oranges, and 3 lbs sugar. The usual chems acid blend , tannin, yeast nutrient, pectic enzyme and yeast

It's all about the ginger.
5 oz in a gallon and I can't taste it. 2 oz from a different grocery chain in a 3 gallon carboy and I can taste it. It's definitely on the Do Again list and I'll be more mindful and discerning with the ginger.