This blog is a record of the wine that I make and drink. Each flavour made and each bottle drunk will appear here. You may come to the conclusion that, on the whole, I should be drinking less.

Saturday, 10 November 2012

Ginger Wine - The Making Of ...

It has been a long time since I made ginger wine - at least eight years. On that occasion a large solid lump formed in the liquid, looking like a diseased organ stored in formaldehyde. I hope I shall have more success this time.
The raw ingredients

Last time I remember bananas being in the recipe, but I could not find this in any of my books. Those books all require such a pathetically small amount of ginger - 1 oz in the case of C J J Berry, and a quarter of this from Brian Leverett - that I ignored these recipes entirely. Instead I found instructions on the Guardian website, which was bold in the amount of ginger - five inches worth. In fact, I have shied away from that much and probably used three inches instead. Skinned, this weighs 2½ ounces. I am also concerned about the number of lemons. Four strikes me as too many, but that is what I have used.

So, on Sunday 4th November I skinned the ginger and sliced it as finely as I could. I grated the zest off the lemons and minced one pound of sultanas. The Guardian recipe asks for raisins, but I didn't have any of those in the cupboard. All of this went into my bucket and I have covered it with 3½ pints of boiling water. Again I am going to deviate from the given instructions. I am meant to leave this for 24 hours before doing anything else, but I need to put it into its demijohn on Friday night, and leaving this till Monday will be too late. I have boiled another 3½ pints of water and added the juice from all four lemons and 3 lbs sugar into the pan in which I have boiled the water. This will stand around and cool until I return from Julia's tonight, at which point I shall pour that into the bucket and add the yeast and a teaspoon of nutrient.
The processed ingredients
I put the liquid into its demijohn on Friday night, 9th November, and this was rapid work. Which was lucky, as I did my wine making tasks (including bottling the Rhubarb) before eating, and by the time I had finished I was ready for my steamed trout, plum sauce and noodles.

The wine has been smelling fabulous every day I have stirred it, and the small taste I got at this stage was promising.


If you want to read how the first bottle turned out (and it was good!) click here