- Aug 31, 2009
- Reaction score
Ok, so I found my recipe in a really old CJJ Berry book. Bruised root ginger and tea and sugar with yeast and nutrients. however, there is no mention of pectolaise or campden tabs at the beginning.Should I do this as a matter of course? All the other wines I have made have started with campden and pectolaise. ( I'm not sure if ginger has starch??). It has been in the primary for 3 days with an SG of 1.140, it may be too late.......smells good though. i'm having a bit of a comp with Boozehag, she started Ginger wine too with a different recipe and we will see who's is best....MINE MINE MINE!!!!!!