Where's my ginger wine?

[BigDaveK]

This was a "let's see what happens" 1 gallon batch.
Just racked from secondary. Good ferment, 1.090 to .990. I used 5 oz ginger cut into coins, half the sugar was brown, 1 cup raisins, 1 banana.
It tastes good so far BUT...it tastes like a banana wine!!!
No ginger flavor and just 1 banana?! Whiskey tango foxtrot??!!!

I can't get the old lady from the Wendy's ad out of my head - "Where's the ginger?"

 

[VinesnBines]

That’s odd.

Though I usually chop up my ginger and only use grape juice or raisins for body. Never bananas.

The first couple batches I made were great. The last one was not as good so I have several bottles aging.

I grow my own ginger but it never matures so I use baby ginger. If I get the white grape harvest I expect, I’ll make another ginger with my own grape juice.

You don’t have any spice or bite? Maybe the banana will fade.

 

[BigDaveK]

@VinesnBines it's a mystery to me. With 5 ozs ginger in a gallon I expected to taste something.

I'll see how it tastes when I rack out of secondary. If I have to start over, so be it. Thanks for your input.

 

[FlamingoEmporium]

Ginger is strange anyhow. Maybe infuse it with a few slices in secondary or a few drops of squeezed ginger.

 

[Raptor99]

When I added ginger to a spice cider, I simmered the ginger slices for 10 min. and then added the ginger + water to the primary.

It might take simmering to get the flavor out of the ginger. Putting a few slices in secondary for a month or two might work as well.

 

[BigDaveK]

Ginger is strange anyhow. Maybe infuse it with a few slices in secondary or a few drops of squeezed ginger.

It is strange. I've had wonderfully potent ginger and some that was meh.

 

[BigDaveK]

When I added ginger to a spice cider, I simmered the ginger slices for 10 min. and then added the ginger + water to the primary.

It might take simmering to get the flavor out of the ginger. Putting a few slices in secondary for a month or two might work as well.

I poured hot water over the ginger and let it soak. Now that I think of it, the aroma wasn't as strong as I expected.

I'm going to buy more from a different store today, taste the wine again, and go from there.

 

[VinesnBines]

You could try another one gallon batch with stronger ginger and leave out the banana. Then decide whether to blend. Or make a small ginger flavor boost for this gallon.

This time chop up the ginger more.

 

[BigDaveK]

You could try another one gallon batch with stronger ginger and leave out the banana. Then decide whether to blend. Or make a small ginger flavor boost for this gallon.

This time chop up the ginger more.

I like crystallized ginger and have even made it twice. I noticed that some store bought is hot, almost too hot, and some is bland. It never really sunk in that there is a huge flavor difference in ginger - until now.

I'm buying more ginger this morning from a different store and will play around later.

 

[Rice_Guy]

ginger is commercially available as liquid and tooth paste tube, this is an easy test ,

Ginger is strange anyhow. Maybe infuse it with a few slices in secondary or a few drops of squeezed ginger.

as an extract a 1 to 1.5 mm coin should contribute more bite for the first month.
banana is giving aromatics which are front note even before you taste the food,
ginger a longer lasting bite at 30 to 60 seconds, my bet is that the ginger flavor is there

 

[reeflections]

I have made 3 batches (5 Gal each) of ginger wine which I, and my ginger loving friends, are in love with. I'm getting ready to start the 4th.

I use 11lbs sugar, 5oz of ginger powder, 15oz golden raisins, and filtered water to 5.25 gallons. (13.5%ABV) back sweetened with 16oz simple syrup.

Strong ginger flavor, cheap to make. Very tasty if you like ginger.

Ginger powder source: Amazon

https://smile.amazon.com/dp/B0001M1...&pd_rd_r=cee08a4f-e0ff-48c0-a37f-b0b9b054f1f2

 

[suzyq2]

Thanks reefections! Headed towards amazon right now.

 

[reeflections]

Thanks reefections! Headed towards amazon right now.

Hey SuzyQ, I noticed that you might be new at this since you're new here so I thought I should add the following ingredients that I used:
Yeast Energizer 1TBS
Acid Blend 3TBS
yeast K1V-1116 (one packet)

Good luck!

 

[distancerunner]

Will the ginger come to the front/banana notes mute with aging?

 

[suzyq2]

Hey SuzyQ, I noticed that you might be new at this since you're new here so I thought I should add the following ingredients that I used:
Yeast Energizer 1TBS
Acid Blend 3TBS
yeast K1V-1116 (one packet)

Good luck!

Thank you again! I was curious but didn't want to bug you. I've ordered the ginger, different brand. Hope that wasn't a mistake. Do You bulk age or bottle? I think this would make a great blending wine as well.

 

[reeflections]

Do You bulk age or bottle?

Both. Great in 6 months, better in a year or so.

 

[BigDaveK]

As a recap, I had 5 oz of ginger in a 1 gallon batch, no ginger flavor. It was organic ginger.

I currently have a second 3 gallon batch of pear going. I added 4 oz ginger from a different store, not organic, and the flavor is VERY strong - I like it.

5 oz in 1 gallon, no flavor. 4 oz in 3 gal, strong flavor. I'll have to check country of origin on the tags in the future.

 

[Raptor99]

I always taste my ingredients. The flavor level can vary widely depending on variety, growing condition, and length/method of storage after harvest. That is the weakness of saying add X oz. of ginger. It depends on the specific ginger that you have.

 

[BigDaveK]

I always taste my ingredients. The flavor level can vary widely depending on variety, growing condition, and length/method of storage after harvest. That is the weakness of saying add X oz. of ginger. It depends on the specific ginger that you have.

I totally agree. I taste everything, too. If I'm not happy about a flavor I'd be crazy to make wine with it.
Ginger is a bit odd, though. You can't really take a bite and swirl it around. Not easily at least.

Checked at the store today.The organic ginger was from Peru. Peru? Of all places....

 

[offthehipevents]

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