I have a rule that, unless the flavour is Apple, I do not drink my first bottle from a batch of wine until it is a year old. I have broken this rule for Ginger by three and a half months. It is all because I am a Yorkshire miser. When bottling this wine on Friday, I snapped the string during the corking process. Leaving string in a bottle's neck will ruin the wine. Corks cost about 8 pence each. Therefore, by drinking this wine the next day I saved myself nearly one-tenth of one pound. Result!
The wine itself is everything ginger wine should be: dry, light, gingery.
If you want to see how I made this wine, click
here.
I made some ginger wine from ground ginger last year, I have racked it a couple of times and it's not very clear, it tastes lovely. How was yours with the root ginger.
ReplyDeleteAngela
Hello Angela - It works really well: very gingery, and it does clear in time. One thing I try to do is not to make it too sweet, so that it can be drunk with a meal. I haven't tried this with ground ginger - and I wonder if the powdery nature of that is the reason it hasn't cleared?
DeleteThanks Ben, I think you are right I will try root next time. I decided to bottle so will leave it for a few months it might clear, or I'll just drink it in a pottery goblet!
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