I've looked around for a concise Ginger wine recipe, but found nothing that really grabbed me. Therefore, after ad nauseam searching, I massaged this one into existence. I've always been a 'MaryAnn' kinda guy, but after tasting this must, I'm all about this sassy girl. Fingers crossed... First off... Clean, blah, blah ditto sanitize blah... We all get it. 1 lbs Ginger root. Peeled, sliced into small chunks 12 lbs Moreno Raw cane sugar 7 lemons zested & juiced 5 oranges zested & juiced 4-1/2 RO water. 1 lbs Sun-Maid, white raisins, course chopped* Yeast nutrients Yeast energizer 1 pk Lav 1116 (*) Washed raisins thoroughly under warm water. I noted that the label had a preservative listed and wanted to rule this out in case I had fermentation problems. Used a Pampered Chef quick Chopper which saved me about a million years. -Take Ginger chunks and 1 gal H2O and bring to a boil in a SS pot. Simmer ultra-light for 30 min. -And sugar and dissolve slowly. -Add zest, juice & chopped raisins -Steep for 30 min. -Put 2-1/2 gallons H2O into primary fermenter. -Add in Ginger mixture to primary fermenter. -Mix thoroughly. -Add H2O up to an OG of 1120-1125 -Make sure you taste that must at OG time! -Add Yeast/Energizer per directions and stir well. -Pull out 1/2 cup of must and cut it with 1/2 cup RO water and create a yeast starter. -Using power drill aerator, do the deed overkill...then some more. Watch for volcanos... -After yeast gets its groove on, add and spoon-stir well. -Lid and airlock. I plan on aerating once a day power drill style for a week. Adding Yeast nutes & Engzr again at 1.06, then letting it coast through to a FG of 1020-1015. Goal is to hit about 13-14% ABV, while retaining a sweet/Ginger/lemony punch. I've attached some pics for your visual edification. What do you think?