Stressbaby
Just a Member
- Joined
- Aug 19, 2012
- Messages
- 2,080
- Reaction score
- 840
Original inspiration here.
My 1 gallon version which turned out great:
1g water, divided
1 can Welch's white grape concentrate
30g (1 oz) fresh root ginger, finely sliced and chopped
30g (1 oz) crystallized root ginger, finely chopped
30g (1 oz) fresh lemon grass, chopped
zest and juice 1/2 lemon
2# sugar
1 Campden tablet
1t pectic enzyme
1t yeast nutrient
In 1 quart water, bring to boil gingers, lemon zest, lemon grass. Strain into primary. Add another quart back to gingers, lemon grass, boil for 1/2 hour. Boil 2 quarts water and dissolve 2# sugar, add to primary. Strain second quart of ginger/lemongrass water into primary. Put lemon grass, ginger and lemon zest into 1 gallon paint strainer bag and put it in primary.
Add 1 can Welch's, lemon juice. When cool, add Campden tabs. After 12 hours pectic, yeast nutrient. Make a yeast starter, add after 12 hours. After that, usual care.
*****
My notes reflect pH 3.6 with no acid additions. Next time some acid blend to get down 3.3-3.4 range. This wine is good dry or barely off-dry. I backsweetened with 50g sugar/gal. Since everything is boiled, next time will skip the Campden tabs up front, and just add kmeta when moving to secondary.
My 1 gallon version which turned out great:
1g water, divided
1 can Welch's white grape concentrate
30g (1 oz) fresh root ginger, finely sliced and chopped
30g (1 oz) crystallized root ginger, finely chopped
30g (1 oz) fresh lemon grass, chopped
zest and juice 1/2 lemon
2# sugar
1 Campden tablet
1t pectic enzyme
1t yeast nutrient
In 1 quart water, bring to boil gingers, lemon zest, lemon grass. Strain into primary. Add another quart back to gingers, lemon grass, boil for 1/2 hour. Boil 2 quarts water and dissolve 2# sugar, add to primary. Strain second quart of ginger/lemongrass water into primary. Put lemon grass, ginger and lemon zest into 1 gallon paint strainer bag and put it in primary.
Add 1 can Welch's, lemon juice. When cool, add Campden tabs. After 12 hours pectic, yeast nutrient. Make a yeast starter, add after 12 hours. After that, usual care.
*****
My notes reflect pH 3.6 with no acid additions. Next time some acid blend to get down 3.3-3.4 range. This wine is good dry or barely off-dry. I backsweetened with 50g sugar/gal. Since everything is boiled, next time will skip the Campden tabs up front, and just add kmeta when moving to secondary.