> Ginger Wine
How to make ginger wine:
An ancient Cornish recipe dating from the time when the English government encourage
people to brew at home in an attempt to discourage the smuggling of
alcohol in to the country. Up until at least the 1950's extremely
respectable ladies would have a sideboard full of many different
sorts of homemade wine such as cowslip, damson, blackberry, rhubarb, elderberry etc.
2 gallons of water
12 cups sugar
large piece root ginger
3oz fresh yeast
1/2 pint brandy
raisins (if desired)
(see measure conversions
for more information)
- Boil the sugar and water.
- Add the ginger and boil gently for half an hour.
- Peel the lemons and pour the hot sugar and water onto the peel.
- Allow to cool.
- When cool, add the juice of the lemons and the yeast.
- Put it into demijohns and when it has stopped working divide 1/2 pint brandy between the demijohns.
- Some raisins can be added at this stage if desired.
If you have a question or comment relevant to this page, then please post it below.
When making ginger wine is it best to remove the skin then crush or do you mince or even liquidise the ginger? As most receipies do not say how the ginger is used.
I like Stones green ginger wine very much so I would like to make a wine simular to this but just how much ginger is required , I am thinking about 4oz for a gallon has anybody got any suggestions please?
How long do I age this wine after it is done working?
I love ginger wine. My question is how do I know what the alcohol content is if I follow this recipe
I work in decimal units, its easier. This is how you predict your final alcohol content:
multiply 17 by volume of total liquid by weight of sugar added.
17 X 20(litres) X 15 (desired alcohol content) = 5.1kg of sugar needed.
This is because 17grams of sugar per litre results in 1% alcohol content, or 10ml of ethanol. Ethanol is lighter than water and 10ml of ethanol weighs about 7.8 grams. This means that 17grams of sugar will produce 45% its weight in alcohol.
Bear in mind that this is only a prediction. Whether your yeast strain manages to convert all the sugar is another thing. If you want more than 5% alcohol then you'll need to use a dessert wine/high alcohol tolerance strain. Standard brewers yeast and bread yeast will die when the alcohol content surpasses 7%.
i need to prepare wine from ginger by yeast fermentation for some of experiments in our lab for students.please forward a good recipe for.
how long does it take to make ginger wine?
how can i make non alcohol ginger wine with long shell life ms. p.johnson
How many demi johns will I need and what is the total volume (litres) produced???
That 4 oz per gallon is about right. To use less will not produce a gingery enough taste. I have a recipe that calls for adding 2 lg oranges also,[skin too]for 2 gallons of wine. I do not add the camden tablets and add the raisins the 2nd day along with the yeast.AS for your question i bruise the ginger root then simmer it along with the lemon and orange peel. You may add brandy if wnat a stronger taste in the 4th month.