Ginger Wine
recipe
Ginger Wine
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What better to warm up your Christmas or New Year celebrations than a slug of spicy ginger wine?
Ingredients
- 4½ litres water
- 1400g granulated sugar
- juice and zest of 1 lemon
- 40g fresh ginger, peeled and bruised
- 1 tsp fresh yeast
- 110g raisins, chopped
- 75ml brandy
Directions
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- In a clean saucepan, bring the water, sugar, lemon zest and bruised ginger to a boil. Then simmer for one hour.
- Skim off any scum and pour into large bowl. Allow to cool briefly.
- When tepid, add the yeast, cover with a cloth and leave overnight.
- Add lemon juice and raisins and pour into a large lidded container. (If using more than one container, distribute the hard ingredients evenly). Place the lid over the container loosely.
- Stir every day for two weeks.
- After two weeks, add the brandy. Over a couple of weeks, gradually screw down the lid. Strain and bottle just before serving.
- For more information on home-made flavoured alcohol, read Julia Watson's article Make your own boozy Christmas gifts.
Source: Julia Watson
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