How to Make Ginger Wine

vue - How to Make Ginger Wine

19m 28s: longueur

28061Nombre de vues

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As far as I know, this is the first video tutorial on how to make Ginger Wine. I have made several delicious ginger wines but this was a recipe I had not yet tried so thought I'd give it a go and document the process. Some may not agree with my methods but they work for me...not sure about the recipe though, next time I'd probably add bananas. Original recipe here http://homedistiller.org/forum/viewtopic.php?f=10&t=16626 My slightly modified recipe... 950g Root Ginger 2.4kgs White Sugar 500g Dark Muscovardo 900g Raisins 2 Oranges 4 Lemons Citric Acid (if needed) Pectolaise Camplen tabs Sorbate Yeast Nutrient Yeast (EC1118) Water to 10L Follow instructional video or see link for method. Day 1 Mince Ginger, Boil with 4l water for 30 mins. Add 600g sugar + 500g Muscovardo and boil for another 30-45 mins. Pour into bucket, Top up to 9.5L cool, add Nutrient, Pectolaise and Yeast. Record PH & Gravity. Ferment. Day 2. Add citrus, Stir. Day 3 Check Gravity Day 4 Stir Day 5 Stir Day 6 Record Gravity, Add Saltanas and 500g Sugar, Record Gravity Day 7 Stir Day 8 Stir Day 9 Stir - Record Gravity Day 10 Stir Day 11 Stir Day 12 Stir Day 12 Stir Day 13 Stir Day 14 Strain Solids, Record Gravity, PH, Degass, Add Campden and Potassium Sorbate. Day 15 Wait Day 16 Wait Day 17 Wait Day 18 Rack off Lees, Add finings Day 19 Day 20 Day 21 Rack into 2 Demijohns. Wait at least 3 months before sampling and up to 2 years. Back sweeten to taste. Bottle

Commentaires

what's the name of that song and who's the artist?

no sound

Finally a concise and proper video on making ginger wine/beer! Thank you, it was very helpful!

thank you, its gonna be great wine! chaaa!

can I get the full recipe and ingredience, please

Hi papa, I recently made a lemon-ginger mead. I used 1 lemon, 5.5 oz ginger, 5 pounds of honey, 1 gallon of water, DAP, and EC-1118. I put all the fruit and ginger in a mesh bag to begin with, so I wouldn't have to bother with the strainer. I also use a turkey baster for a wine thief. Instead of finings, I used bentonite (I got impatient as well) and the final ABV was 18%. I added potassium Sorbate to stop fermentation and back sweetened with 1 pound of honey. I bottled it 3 weeks ago, and can't wait to try it out

How did you ensure proper off gassing with a corked carboy? Ever consider putting them under an airlock? Is your wine ever gassy? lol

Like the Slippers and the chook. You could save money and grow your own Ginger.

ginger only has .2 gramps a sugar compared to grapes at 12-15 grams kinda sucks

Kia ora !
Yeast ( EC 1118 ) is not available through my local supplier ( Mangawhai / Northland , New Zealand)
I called Vintners Harvest and they recommended that SN9 would be the most appropriate alternative. Any ideas on this ?

struth i think i will stick to the pub!!!

it really strengthens the immune system? My doctor advised me to drink the ginger juice every day...

I usually make it like this... https://coursmos.com/course/how-to-make-ginger-juice?utm_source=seedcnv&utm_medium=social&utm_content=10&utm_campaign=sd
I do not like ginger... but drink it with pleasure...
Today, I will try your recipe!

My First Thought is what about the ones that came out delicious; why are you documenting a new one instead of those. Oh Well I guess I'll just watch the Video.... Ha HA...

Hi, I'm making ginger wine from a different recipe and after seeing you grind and cook your ginger I'm afraid mine might not taste gingery enough, as it was just sliced and soaked in hot water. I'm wonderig if it could be a good idea to juice some more ginger and add it now? I'm in day 5 and it is my first attempt to make wine of any kind.

looks nice but to much work for me

Hello Papa!
Thanks for great video. I'm wondering that why we need to use Citric acid, pectolase, campden tablet, sorbate and yeast Nutrient? What is usage of them? I think we just use yeast (EC - 1118), it's ok; It will ferment. I ever use these material not yet, so tell me about usage of them. Thank you very much.

Hello Sir, i watched your video and i want to know if you can teach me on how to make vanilla and ginger wine??

Hi, Just watched your vid. Inspired me to have a go at brewing some Ginger wine this week. Didn't realise so much sugar was necessary but I'll go with it. Your final product looked good. So thanks for video. Jed from Ireland

I enjoyed watching this. I'm somewhat curious why you split your addition of sugar and other ingredients into multiple stages instead of just adding everything at the beginning and bringing sugar content up to 1.09. Likewise, I'm also curious why you didn't do a secondary fermentation in carboys when the sugar level was around 1.03 or so. It seems you really did one main fermentation and when your sugar was down to zero, you put into carboys for clearing. Whenever I make wine I do a secondary fermentation in and enclosed vessel with reduced oxygen to promote alcohol production. This is not a critique, I realize there are multiple ways to do this.