When making any country wine you rely on sugar to contribute the fermentables which are turned by the yeast into alcohol, the problem with sugar is that it’s pretty much flavourless once fermented. This ginger wine recipe relies on root ginger to bring the flavour which probably has the most punch of any ingredient you are going to add to a wine. When making any country wine recipe you are reliant on all the flavour coming from whatever fruit or vegetable you are using. This is the perfect wine recipe to make over winter where other fruits aren’t in season or available, If you do make this wine in the winter it will be ready to start enjoying when the weather warms up but can be made at any time of the year as root ginger is available year-round in most shops. The great thing about ginger of course is it’s available year round in the supermarket and a little goes a long way in comparison to using fruit in wines. I think it's comes from Scotland but I've never tried it.This Ginger wine recipe was one of the very first country wine recipes I ever made. You can make it a 'malt liquor' by using a mix of light dry malt extract (dme), corn sugar and sugar - this may taste a little more beery.Īlso, look into recipes for homebrewed ginger wine - it's a similar beverage but it's brewed around 10% abv. You won't be making beer, but fermentation and carbonation are the same in principle. For this step, you will want to consult a homebrewing book or web guide to get the ideas down. Then you can carbonate after fermentation by bottle conditioning - i.e. If you've never brewed beer before, then, in terms of equipment, you will need a fermentor with an airlock, so that CO2 can escape and your fermentor doesn't explode, but no bad microorganism or oxygen can get in. Desktop and online homebrew recipe calculators can help you scale, or you can do the math by hand. You'll probably get standard 5 gallon batch recipes, so you may need to scale. If you search for something like 'crabbies clone hombrew recipe' you should find something to get you started. If you were inspired by Crabbie's, you will need to add other ingredients - different kinds of sugars along with spices for flavor. Again, an ounce of ginger per liter should be enough - microplaned or pureed. Also, skeeter pee is like 10%, I would probably use half that amount of sugar to get in the 5% range. If you want something simple, you can try the famous Skeeter Pee recipe but replace most of the lemon with ginger. First off, you'll need more sugar and a longer fermentation time. If what you're after is an alcoholic ginger beer, you're going to need a different recipe and different equipment. It's more potent that way than putting in even finely chopped ginger. I recommend using a microplane zester or fine grater to grate the ginger (and keep the juice), or put some of the water and ginger in a blender to get it pureed. An ounce of ginger per liter should be enough. I use this recipe for a soft drink: ferment 24-48 hrs but I often backsweeten - I add pineapple juice or simple syrup to serve because it's hard to get the sweetness right with the yeast eating it. It should be sweet with little alcohol, so you did it right.Īdding more ginger flavor is easy - just add more ginger. Not sure if you get Fentiman's where you live, but it's like that. The fermentation here is really just for carbonation. The recipe you followed is for a (mostly) non-alcoholic ginger beer (a soda/soft drink).
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