Ginger Wine

[Thirsty Paul]

Trying to replicate something along the lines of Stones Ginger Wine, the general starting point out there in the big wide web for a lot of ginger wine recipes seems to be a white wine kit, so:

1x Beaverdale Californian white wine kit,
175 g of raisins (chopped)
300g White sugar
25g Powdered ginger
1/2tsp Tannin

I poured 2 pints of boiling water over the chopped raisins, sugar and tannin and then made the wine kit in the normal manner with the cooled raisin mix replacing some of the water.
The big question's are will this be any good, and what am I doing trying to make Ginger wine surely it’s just for old ladies? Comments and advice welcome and if anyone’s got a recipe that definitely works that would be even better.

Thirsty Paul

[fatbloke]

Here's the link to my efforts and recipe etc a couple of years ago.

It does look hideous, but it turned out Ok.... in fact, it was really a bit on the dry side when compared to the likes of a commercially made ginger wine.

dunno if it's of any use though.....

[Gordonmull]

I've made ginger wine once, based on a more "traditional" recipe.

1kg sugar
zest and juice of one lemon
100-200g raisins
40g ginger
50ml brandy

Boil sugar, ginger, gallon of water and lemon for an hour.

Pour into fv.

Next day add the raisons. Stir once a day for 2 weeks.

Add brandy

Leave to fininsh fermenting, strain through a dishcloth and bottle.

I just used a ceramic 1 gal slow cooker for a fv with the lid on. Didn't sterilize. All real rough and ready. It turned out fine. Second brew is 3.5 weeks old, still fizzing away merrily and early indications are it's tasting lovely. I expect to bottle in another week or so.