Humm, I’ve been a bit busy lately, what with the Christmas markets that FinestImaginary has been at and me starting a new job. I’ll be back on guitar build-o-rama next weekend. But on sunday to add a third demijohn of home made wine to the kitchen table I have made a ginger wine!
The largely improvised recipe was as follows:
- Water, 8 pints
- Ginger, 70g
- Dark Brown Sugar, 10 tbsp
- Caster Sugar, 10 tbsp
- Nutmeg, a little bit
- Lemon Juice, 3 tbsp
- Strong Tea, 1 cup
- Sultanas, a handful
- Single Malt Whisky, 2tbps
I know the final ingredient seems a little sacrilegious but there wasn’t enough left in the bottle for two people to have a decent glass, so Kim suggested pre-making a ‘whisky mac’ by adding it in. Also, as you can see in the picture, because nowhere within walking distance of my house has fresh ginger I used blocks of frozen crushed ginger which we had in the freezer.
So everything is mixed up and allowed to simmer covered for ~25mins… then left to cool for about an hour to get to room temperature at which point it was transferred to the demijohn and 7g of bread yeast added, airlock put in… and bazinga! Everything is ready to be left alone.
With about three gallons on the go I should think we’ll be set for wine for some time once its all done, some might even make it to work… w00p!