St Allie
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- Mar 6, 2009
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This wine is quite strong and should be used as a tonic. serve as a warming welcome to guests on a cold night, or drink a glassful when you feel a cold coming on or have a sore throat. It is not suitable as a tablewine.
1 gallon recipe.
3oz/ 75grams root ginger minced
3 lemons
1 lb /450grams raisins
1/4 teaspoon cayenne pepper
7 pints/ 4 litres boiling water
all purpose wine yeast and nutrient
3lb/ 1.35kilos demerara sugar
campden tablets.
put the ginger through the grater on the food processor.take the zest off the l;emons and squeeze the juice and set aside. Wash and chop raisins. put ginger, lemon rind and raisins into a bin with the cayenne and pour on the boiling water. stir the mixture thoroughly and cover, leave to cool. Add the lemon juice, activated yeast and nutrient . Loosely cover the bin and ferment on the pulp for 7 days keeping pulp submerged. strain out, press and discard the solids.Stir in one third of the sugar. record SG .Fill your carboy and any excess into a bottle for top ups later. Ferment for a week, remove half the wine from the carboy .. add another third of the sugar .. dissolve and then add back to the carboy.Record SG. After a further week add the last third of the sugar. Record SG. leave the wine to finish fermentation, then siphon wine off the sediment. Top up from the bottle, add one crushed campden tablet bung tight and store wine til bright. Store wine for 6 months before bottling and six months in the bottle before drinking.
posted by Allie from her book 'country wines and cordials'
1 gallon recipe.
3oz/ 75grams root ginger minced
3 lemons
1 lb /450grams raisins
1/4 teaspoon cayenne pepper
7 pints/ 4 litres boiling water
all purpose wine yeast and nutrient
3lb/ 1.35kilos demerara sugar
campden tablets.
put the ginger through the grater on the food processor.take the zest off the l;emons and squeeze the juice and set aside. Wash and chop raisins. put ginger, lemon rind and raisins into a bin with the cayenne and pour on the boiling water. stir the mixture thoroughly and cover, leave to cool. Add the lemon juice, activated yeast and nutrient . Loosely cover the bin and ferment on the pulp for 7 days keeping pulp submerged. strain out, press and discard the solids.Stir in one third of the sugar. record SG .Fill your carboy and any excess into a bottle for top ups later. Ferment for a week, remove half the wine from the carboy .. add another third of the sugar .. dissolve and then add back to the carboy.Record SG. After a further week add the last third of the sugar. Record SG. leave the wine to finish fermentation, then siphon wine off the sediment. Top up from the bottle, add one crushed campden tablet bung tight and store wine til bright. Store wine for 6 months before bottling and six months in the bottle before drinking.
posted by Allie from her book 'country wines and cordials'