Begun yesterday - currently fermenting merrily in a bin:
80g ginger root, finely chopped; Juice and peel (no pith) of 2 lemons and 2 oranges; 220g raisins; 1.3kg sugar; 4L of water (to be topped up to 4.5L/ one Imperial Gallon, when put into a fermenting jar in a week or so) Yeast and nutrient, obvs 👌 The ginger is boiled for 30 ish minutes first in about 2L of water, into which the sugar is also dissolved, then added to the rest of the water & other ingredients when cool enough, finally adding the yeast once it's about 20˚C.
Party at Perce's, Xmas 2021!!
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@river52 It is still in the demijohn (fermenting jar), 3 months later! Finished fermenting now but hasn't cleared (yeast etc fallen to the bottom) completely yet, so not quite ready to bottle.
Then should be left for at least six months. Ready ideally for next Christmas! (We have one bottle of a previous ginger wine I made a few years go, fortunately).
