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Ginger and lemon wine
Hello Everyone,
Ya! this is a bit of a self made recipe but have made three lots and seems to work fine
also unless you grow lemons or ginger most of its shop brought I’m afraid so a bit of a cheat but still a lot nicer and cheaper than any shop brought ones I have tried.
You will need a beer or wine fermenting bucket and two demijohns
this makes 12 bottles.
Ingredients:
1LB stem root ginger (can be grown but never managed to grow that much)
12 lemons
2kgs sugar
yeast any will do i use two sachets of dried bread making yeast
this is the easy part chop up the ginger slice the lemons and throw into the bucket add about 6-8pints of hot water and soak overnight.
next day add enough water to make up to 10 liters and leave for a further two to three days this could be left longer but the ginger starts to go funny so i wouldn’t recommend it.
Now for the messy part remove the lemons and ginger and squeeze at as much quiche as possible strain the liquid and dissolve in the sugar.
Place into the two demijohns and add a sachet of yeast to each.
after three weeks or when all bubbling has ceased i add two cabmen tablets into each demijohn and bottle
you can also filter the wine at this stage as well if wanted.
Now the fun part this wine has two flavors if left for a week its very lemony with a hint of ginger but after three months it loses the lemon flavor and becomes more of a ginger wine
Tips for true ginger fans try making some now and leaving a couple of bottles till Christmas but don’t blame me if its too strong.
Good Luck!
I can imagine those flavours working well as an aperitif or as a dessert wine.
It sounds very appetizing, andre. Is it very sweet?
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