|The raw ingredients of a whisky mac|
On Monday evening I boiled another three and a half pints of water and added this with two and a half pounds of sugar - my last batch of ginger wine used 3 lbs and was too sweet. Then, on Tuesday morning I added the yeast and a teaspoon each of nutrient and pectolase. The wine sat in the bucket until Friday, giving very little evidence of any fermentation. I decided that this was a stuck wine and that Something Needed to Be Done. So, I put the liquid into one demijohn, throwing out the solids, and put a cork and airtrap in. I then started a new yeast going in half a pint of water and 3 oz of sugar and put this in another (stoppered) demijohn, and left both overnight.
|Ginger slime making its bid for freedom|
If you want to see how this wine turned out, click here