reeflections
Senior Member
I made an experimental gallon of ginger wine 77 days ago and it is was a success. It is now clear and aging beautifully but the ferment had slowed to a stop midway, then I got it restarted and it finished up at .996.
I used ginger powder and white sugar and energizer and acid blend and nothing else besides k-meta. It has a wonderful taste, if you like ginger like I do.
Now, I'm starting a 5 gallon batch with the same recipe, but I have decided to add 15oz of golden raisins. My question is, should I add pectin enzyme for the raisins, and if so, how much would you recommend? Any other tips would be appreciated.
I used ginger powder and white sugar and energizer and acid blend and nothing else besides k-meta. It has a wonderful taste, if you like ginger like I do.
Now, I'm starting a 5 gallon batch with the same recipe, but I have decided to add 15oz of golden raisins. My question is, should I add pectin enzyme for the raisins, and if so, how much would you recommend? Any other tips would be appreciated.