Ginger Wine

[mshergold]

Hi. I made ginger wine to a recipe from one of CJJ Berry's books back at the begining of January. It sat in a demijohn in the kitchen until about a month ago when I moved it to the cellar, but still hasn't cleared. A banana and parsnip wine from a recipe in the same book a couple of weeks later was moved to the cellar at about the same time and cleared and has been bottled. Does anyone have any thoughts or suggestions on whether to a) leave it and see what happens; b) buy some finings to force it to clear or c) throw it?

Thanks

[PMH0810]

Never made wine but own CJJ's book and am fascinated by it. Throwing it seems a bit drastic, perhaps give it a little longer?

[NWC]

I made ginger wine which was cloudy too. I addedd finings and ended up having to rack it about 3 or 4 times.
There was a lot of sediment!
At the end, it was worth it as it tasted yum

[robharper]

I've not made ginger wine, but the rule in general is that patience gets rewarded with clear wines. It just takes a lot longer than with beer. Wines generally get a lot better if you leave them for good while, so if you are happy to bulk age for a few more months you should be rewarded with more than just clear wine. Try giving it a couple more months, then rack off again, and then wait some more. If it hasn't cleared by Christmas, you might consider finings, but I'd personally be inclined to forget about it and make something else while you are waiting.

And don't throw it away unless it tastes nasty.

[Mitchamitri]

....and even if it do0es taste nasty still bottle it and it could improve in 6 months or so!!!!

[robharper]

...and possibly blend it with something else that isn't too good.

[Mitchamitri]

like gin

[robharper]

like gin

I like the way you think!

[Mitchamitri]

Fundamentally gin is vodka flaoured with essences so in theory you could add vodka and call it ginger gin.

[mshergold]

Thanks guys. Gin is the devil's work (although GF drinks it), but might try vodka.