Duster
Senior Member
- Joined
- Oct 20, 2010
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Ok Guys and Gals, I have been thinking for a couple of months now on how to come up with a good summertime wine, kinda like Skeeter Pee but something a little different. I think I have a recipe worth a try. I am looking for someone smarter than me to look the recipe over and let me know what i should do to improve it.
I am thinking of starting it next weekend and maybe, just maybe pull a couple of samples out for our Labor Day camping trip.
here it is.
Ginger Lime Wine
Makes 3 gallons
• 12 pts (1.5 gal) 100% white grape juice.
• 11 pts. (5.5 quarts) Water
• 2 lb chopped or minced golden raisins.
• 3 lb ginger root
• 24 Fresh Limes
• 3 lbs (6 3/4 cups) granulated sugar
• 1 tsp acid blend
• 3 tsp yeast nutrient
• 1.5 tsp. Yeast Energizer
• 1.5 tsp. Pectic Enzyme
• 3 Campden tablets (crushed)
• 1 pkt wine yeast
Day 1
Zest limes, put Zest in a straining bag.
Chop the Raisins and place in a bowl
chop the ginger and place in bag with the lime zest.
Juice the limes and mix the juice with the raisins, cover and set aside for about an hour.
heat water to just under boil (150*F - 200F*)
Pour Raisins and lime juice through the straining bag, allowing the lime juice to run through into the primary.
Place lime Zest, ginger, and raisins into the heated water and let steep for one hour.
Remove the straining bag from the water and place it in primary with the lime juice.
Bring stock pot to a low boil and stir in sugar, maintain heat until sugar is fully dissolved.
Remove from heat and poor into primary over straining bag.
Add the grape juice to the primary.
cover wine must and let cool.
Add acid blend (more or less depending on levels 0.70 to 0.75), Pectic Enzyme, Yeast Energizer and Yeast nutrient to primary, stir well to dissolve.
Cover primary and set the must aside for 24 hours to allow the Pectic Enzyme to work.
Day 2
Check S.G. (1.085 - 1.095) Adjust as necessary.
add Campden tablets
Day 3
Make Yeast Starter by putting 1 cup of must in a quart jar with 2 cups of warm water, add yeats, cover and set aside for 24 hours.
Beginning on Day 4
Add Yeast starter to primary,
Stir twice daily until specific gravity drops to 1.010.
Remove nylon straining bag (to collect solids) and squeeze bag to extract all juice.
Discard solids, transfer to secondary and fit airlock.
Ferment to absolute dryness
Stabilize
Add one pack of lime cool-aid for color and back sweeten to taste.
bulk age, then bottle.
I am planning on keging and force carbonation.
I am thinking of starting it next weekend and maybe, just maybe pull a couple of samples out for our Labor Day camping trip.
here it is.
Ginger Lime Wine
Makes 3 gallons
• 12 pts (1.5 gal) 100% white grape juice.
• 11 pts. (5.5 quarts) Water
• 2 lb chopped or minced golden raisins.
• 3 lb ginger root
• 24 Fresh Limes
• 3 lbs (6 3/4 cups) granulated sugar
• 1 tsp acid blend
• 3 tsp yeast nutrient
• 1.5 tsp. Yeast Energizer
• 1.5 tsp. Pectic Enzyme
• 3 Campden tablets (crushed)
• 1 pkt wine yeast
Day 1
Zest limes, put Zest in a straining bag.
Chop the Raisins and place in a bowl
chop the ginger and place in bag with the lime zest.
Juice the limes and mix the juice with the raisins, cover and set aside for about an hour.
heat water to just under boil (150*F - 200F*)
Pour Raisins and lime juice through the straining bag, allowing the lime juice to run through into the primary.
Place lime Zest, ginger, and raisins into the heated water and let steep for one hour.
Remove the straining bag from the water and place it in primary with the lime juice.
Bring stock pot to a low boil and stir in sugar, maintain heat until sugar is fully dissolved.
Remove from heat and poor into primary over straining bag.
Add the grape juice to the primary.
cover wine must and let cool.
Add acid blend (more or less depending on levels 0.70 to 0.75), Pectic Enzyme, Yeast Energizer and Yeast nutrient to primary, stir well to dissolve.
Cover primary and set the must aside for 24 hours to allow the Pectic Enzyme to work.
Day 2
Check S.G. (1.085 - 1.095) Adjust as necessary.
add Campden tablets
Day 3
Make Yeast Starter by putting 1 cup of must in a quart jar with 2 cups of warm water, add yeats, cover and set aside for 24 hours.
Beginning on Day 4
Add Yeast starter to primary,
Stir twice daily until specific gravity drops to 1.010.
Remove nylon straining bag (to collect solids) and squeeze bag to extract all juice.
Discard solids, transfer to secondary and fit airlock.
Ferment to absolute dryness
Stabilize
Add one pack of lime cool-aid for color and back sweeten to taste.
bulk age, then bottle.
I am planning on keging and force carbonation.
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