Friday, 15 May 2009

Ginger Wine - A Simple Recipe

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Ginger Wine is a great herb drink which has been underrated for many a year. Having made many batches in the UK, I often forget how much I enjoyed this drink in the evening and not just in winter, but all year round. It is a fortified wine and not like ginger beer where the finished article only has its own alcohol content from fermenting.

This recipe has stuck in my mind for years I don't know exactly where I got it from but is was a learning curve to arrive at this particular recipe. You can of course customise it to you own taste.

  • 5 litres water
  • 1 1/2 kg sugar
  • 1 lemon
  • 50 g fresh ginger
  • 1 tsp dried wine yeast
  • 120 g chopped raisins or sultanas
  • 1 bottle brandy (75 gm)

  • Put the water, sugar, lemon zest and ginger that has been cut and crushed in a saucepan and boil. Leave on a low simmer for at least and hour.
  • Leave it to cool after discarding any scum that forms on the top of the liquid.
  • Stir in the wine yeast when tepid and place the saucepan lid on loosely and leave for 24 hours.
  • Add lemon juice and raisins or sultanas to the liquid and transfer the mixture into a clean plastic container and cover with a lid loosely or a clean tea towel. This needs to be left in a warm place for 2-3 weeks and stirred every day.
  • The brandy can now be added and left another couple of weeks without stirring.
  • Place the container in a cool place for 24 hours then strain or siphon off the clear wine into wine or plastic lemonade bottles.
  • Serve cool or with ice.
You can serve this as a toddy by heating up the wine on a cold night (not too hot though as the alcohol will evaporate.)

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