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.