Disclaimer: I have stuffed up approximately 90 litres of wine so far, with a quick calculation in my head that is 20 gallons US. So be it upon your own head if you follow this recipe/approach without applying your own wine making knowledge. However, if you are just coming along for the ride welcome and honestly all input is welcome. While having a go at Skeeter Pee I decided to do a ginger wine, and yes I stuffed the skeeter pee up. My darling wife is Sccccoooootish so I looked at some of the recipes from Scotland initially. On you tube I found a bloke from New Zealand called Papa Reecio showing how to make ginger wine his recipe follows (scaled up). Conversions 1 kilo = 2.2 US pounds I US ounce = 28 grams (weight) 4 litres = 1.06 US gallons (liquid) I checked this on google but I always thought it was 4.5 litres (who knew??) Can someone confirm this? Recipe 2.9 kilo root ginger (fresh ginger) 4.8 kilo white sugar I kg dark sugar (this sugar has a fine grain and feels a little sticky like there is still some molasses in it) 1.8 kilos of raisins 4 oranges 8 Lemons Citric acid (if needed) 2 teaspoons Pectolaise 4 Campden Tablets 2 teaspoons Sorbate Potassium Yeast Nutrient Yeast (EC1118) Water to 20 Litres Because I can't help myself, I always need to run before I can walk so I didn't follow this recipe totally as Papa did it, and in my defence I hadn't started on this forum enjoying the info that was available. However if you are like me and can't help but stop and watch an accident unfold a little before jumping in to help, you my friend, are in the right place. That said, this maybe my first successful batch of wine, come along for the ride if you will.