Hot Ginger Wine recipe.

[sugarplum]

I'm new to homebrew and have started with this recipe!

This the recipe I'm using (from lowcostliving.co.uk)
Ingredients for hot ginger wine recipe

2 to 4 oz Root Ginger
2 Oranges
2 Lemons
½ lb Raisins, chopped
3½ lb Demerara Sugar
1 Gallon Water
Wine Yeast
Yeast Nutrient
Method for hot ginger wine recipe

Zest and juice the oranges and lemons. Roughly chop the raisins. Put all into a lidded wine bucket.

Grate and crush the ginger, place in a pan with the sugar and water. Bring to the boil stirring to dissolve the sugar and simmer for half an hour. Keep the water topped up to the gallon if it reduces.

Pour the hot water onto the zest and raisins in the wine bucket and stir. Leave to cool.

When the temperature has fallen to 20°C add the yeast and yeast nutrient. Leave in a warm place for 10 days with the lid on, stirring daily.

Strain off into a demijohn, fit the airlock and leave in a warm place to ferment.

Once its finished fermenting, rack off and taste. If it’s not sweet enough add a little more sugar or even dark honey. Leave under the airlock for a week and then stop with a Campden tablet if necessary prior to bottling.

 

[Chippy_Tea]

Thanks for posting your recipe and guide, the last line is slightly misleading and could lead to problems -

Once its finished fermenting, rack off and taste. If it’s not sweet enough add a little more sugar or even dark honey. Leave under the airlock for a week and then stop with a Campden tablet if necessary prior to bottling.

We don't use Campden tablets to stop fermentation as they only stun the yeast you need to add wine stabiliser (fermentation stopper) to stop fermentation and make sure it is safe to bottle.

When we rack, we add oxygen to the wine and expose it to airborne microorgamisms we’d rather keep out of the wine. This causes the wine to oxidize if antioxidants are not present to prevent it from happening. SO2 is a powerful antioxidant but it dissipates over time, so we add more Campden to the wine when we rack to prevent oxidation. The same antioxidant protects the wine from airborne bacteria and molds.