Ginger paste with salt in it?

[Maricel]

Hi everyone,

I wanted to try a lazy man's ginger wine. I thought I could save a lot of time and mess by using Ginger paste.

I duly bought myself a jar of authentic Indian Ginger paste from the local spice Indian shop and hurried home excitedly.

My excitement was short lived after reading the ingredients label.

It appears the jar is only 90% Ginger and 10% mostly unspecified stuff but, including salt.

My question is, will salt prevent fermentation, however small the amount?

Thank you in anticipation...

 

[brumbrew]

Am I being silly here in thinking neutrient SALTS contains exactly that, some salt? Plus other salts of things of course.

I'd say it would be ok. Of course hands up if I'm wrong.

 

[Chippy_Tea]

As you dont know how much salt there is in the jar why not give it a try.

 

[brumbrew]

As you dont know how much salt there is in the jar why not give it a try.

I've the same mind set. Who knows if no one has ever done it before. James Cameron that ginger! (South park referance)

 

[Maricel]

Ok, I'll give it a try...

Recipe:

I have a 6 ltr container and aim to harvest 5 ltrs

Ginger paste 150g
Raisins 100g
Lemon juice 1 cup
Cold black tea 1 mug
Sugar 1 kg
Pectolase 1/2tsp
Yeast nutrient. 1tsp
Wine yeast 1tsp

Chop raisins before adding to container.

Add all contents to jar

Add bottled water and bring to within 50mm of lid

Place lid on and shake for 2 minutes

Remove lid and fit airlock

This is a completely random recipe and I would value any comments on imminent problems.

Ta

 

[NCFCcrazy]

I'm intrigued to see how this turns out, I started my first batch of Ginger wine last week but used fresh ginger. I later saw the jars of paste and thought that I may give that a crack at some point too.

 

[brumbrew]

Don't see any problems to be honest. Good luck let us know how it goes.

 

[cheapbrew]

I like a bit of lemon juice in my wines and usually add a few tablespoons, but did you really put 1 cup in? that seems like a lot to me.

 

[Maricel]

I like a bit of lemon juice in my wines and usually add a few tablespoons, but did you really put 1 cup in? that seems like a lot to me.

Ok, I kicked off the ginger wine last night. There are a few differences to the above recipe though: -

1. I forgot to put the tea in ( is it too late? )
2. I put half the lemon juice ie 1/2 cup
3. My Youngs active dried yeast failed to activate again. What is going on?
4. I used a 12g baking yeast sachet and within 30 minutes it was bubbling away.
5. I added 1tsp of glycerin

I'll let you know how it turns out...

 

[Motorhomebrew]

Baking yeast???? Blimey

 

[cheapbrew]

Ginger and lemon wine?

Bakers yeast will drown in the alcohol they produce and the wine will stop early and be sweet, you need wine yeast.

Its not too late to add tea.

 

[brumbrew]

Ginger and lemon wine?

Bakers yeast will drown in the alcohol they produce and the wine will stop early and be sweet, you need wine yeast.

Its not too late to add tea.

Or to pitch a 're start yeast/champagne yeast

 

[Maricel]

Thanks guys...

What kind of alcohol level am I looking at with bakers yeast?

I'm gonna use good old PG Tips, is this ok?

Thanks again...

 

[Chippy_Tea]

Not sure about the ABV but i have read bakers yeast is no good for making wine as it isn't up to the job and can give off flavours, PG Tips will be fine.

 

[Maricel]

Baking yeast???? Blimey

I've never been able to get Young's yeast to activate!? What am i doing wrong?

Baking yeast just works, first time, every time. I have no idea of the abv, but it's got kick.

I've never tried making ginger wine before. I mostly use store bought juices like grape and apple. I'd hardly call them an acquired taste but they're very drinkable...

I don't have ready access to home brew supplies and use whatever is available. I recently went home to the UK and bought industrial quantities of Young's yeast, nutrient, campden, pectolase, etc and to to say I'm underwhelmed by these products would be an understatement.

Both of my ginger wines failed to activate and I had to revert to my tried and trusted 12g sachet of baking yeast. It's never failed me. I've never made anything I wasn't happy to drink using baking yeast...

 

[Chippy_Tea]

I've never been able to get Young's yeast to activate!? What am i doing wrong?

I have used youngs super wine yeast compound since day one and have never had one fail, if you are struggling try rehydrating it. (105F = 40C)


[ame]https://www.youtube.com/watch?v=SL92Bd4kfbQ[/ame]

 

[NCFCcrazy]

I have used youngs super wine yeast compound since day one and have never had one fail, if you are struggling try rehydrating it.

I recently started using it and had no issues, used it to successfully restart my mead after it stopped.

 

[Cwrw666]

In ye olde days of mid last century, everyone used baking yeast. It works really well but tends to make a more `head-achey' brew than you get with specialist yeast, which were generally unavailable to the public at that time. There again Youngs general purpose wine yeast isn't exactly the greatest thing to use! I have a wine book from the Farmers Weekly, 1955, and most of the recipes involve smearing yeast onto a slice of bread and floating it in the FV. Those were the days.:lol:

 

[dad_of_jon]

Thanks guys...

What kind of alcohol level am I looking at with bakers yeast?

I'm gonna use good old PG Tips, is this ok?

Thanks again...

nip down to wilkos to get some wine yeast before they shut.

 

[NCFCcrazy]

Thanks guys...

What kind of alcohol level am I looking at with bakers yeast?

I'm gonna use good old PG Tips, is this ok?

Thanks again...

Using baking yeast will only ferment to about 8% at which point the yeast dies.