Ginger Wine

Warming, spicy, and deeply satisfying — homemade ginger wine puts commercial versions to shame. Perfect in winter, served warm or over ice.

Ginger Wine (4.5L / 1 Gallon)

Ingredients

• 80g fresh root ginger (peeled and finely grated)
• 1.2 kg white sugar
• Juice and zest of 3 lemons
• 1 tsp yeast nutrient
• 1 tsp acid blend
• 1 Campden tablet
• 1 sachet wine yeast (General Purpose or Champagne)
• Water to 4.5 litres

Instructions

Day 1: Peel and grate the ginger. Place in a bucket with the lemon zest. Bring 2 litres of water to the boil and pour over. Dissolve sugar in 1 litre of hot water and add. Add lemon juice. Top up to 4.5 litres. Add Campden tablet. Cover for 24 hours.

Day 2: Strain out the ginger pieces through muslin. Add yeast nutrient and acid blend. Check SG (aim 1.090). Add yeast.

Fermentation: Transfer to demijohn after 3–4 days. Ginger wine ferments cleanly.

Maturation: Ginger wine is good at 6 months and excellent at 12 months. The heat of the ginger mellows but remains. Back-sweeten slightly before bottling for a rounder, more warming drink.