How to Make Ginger Wine
As far as I know, this is the first video tutorial on how to make Ginger Wine. I have made several delicious ginger wines but this was a recipe I had not yet tried so thought I’d give it a…
10 Responses to How to Make Ginger Wine
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My First Thought is what about the ones that came out delicious; why are
you documenting a new one instead of those. Oh Well I guess I’ll just watch
the Video…. Ha HA…
Devon Plumley
March 28, 2015 at 9:53 pm
Hi, I’m making ginger wine from a different recipe and after seeing you
grind and cook your ginger I’m afraid mine might not taste gingery enough,
as it was just sliced and soaked in hot water. I’m wonderig if it could be
a good idea to juice some more ginger and add it now? I’m in day 5 and it
is my first attempt to make wine of any kind.
Ula Ka
March 28, 2015 at 10:08 pm
looks nice but to much work for me
Konstantin Kokkorakis
March 28, 2015 at 10:46 pm
Hello Papa!
Thanks for great video. I’m wondering that why we need to use Citric acid,
pectolase, campden tablet, sorbate and yeast Nutrient? What is usage of
them? I think we just use yeast (EC – 1118), it’s ok; It will ferment. I
ever use these material not yet, so tell me about usage of them. Thank you
very much.
le yen nhi
March 28, 2015 at 11:12 pm
Hello Sir, i watched your video and i want to know if you can teach me on
how to make vanilla and ginger wine??
amanor andrew
March 28, 2015 at 11:56 pm
I enjoyed watching this. I’m somewhat curious why you split your addition
of sugar and other ingredients into multiple stages instead of just adding
everything at the beginning and bringing sugar content up to 1.09.
Likewise, I’m also curious why you didn’t do a secondary fermentation in
carboys when the sugar level was around 1.03 or so. It seems you really did
one main fermentation and when your sugar was down to zero, you put into
carboys for clearing. Whenever I make wine I do a secondary fermentation in
and enclosed vessel with reduced oxygen to promote alcohol production.
This is not a critique, I realize there are multiple ways to do this.
Kevin Moore
March 29, 2015 at 12:54 am
Hi, Just watched your vid. Inspired me to have a go at brewing some Ginger
wine this week. Didn’t realise so much sugar was necessary but I’ll go with
it. Your final product looked good. So thanks for video. Jed from Ireland
Peter Wetherill
March 29, 2015 at 1:08 am
Papa Reecio
March 29, 2015 at 2:06 am
Hi Papa Reecio.
Although I started making wine long ago I never found a recipe where
raisins were added after the primary fermentation (or halfway). In the
recipes I find here all ingredients are always put together at the
beginning. Only sugar is added gradually. I’m not making wine very often,
so I’m not very experienced and I think home-brewing is not very popular
here either. The idea of making gingerwine made me find your tutorial. Most
recipes use about 0.15 kg of ginger combined with 1 kg of raisins. I can
hardly believe that one can taste any ginger afterwards. So I’m very
interested in your recipe. I started today, not exactly as you tell of
course. If worth mentioning, I’ll tell you.
PS. I’ve a lot af mango-juice fermenting now. Do you have experience with
this ?
Henk Glerum
March 29, 2015 at 2:43 am
it really strengthens the immune system? My doctor advised me to drink the
ginger juice every day…
I usually make it like this…
https://coursmos.com/course/how-to-make-ginger-juice?utm_source=seedcnv&utm_medium=social&utm_content=10&utm_campaign=sd
I do not like ginger… but drink it with pleasure…
Today, I will try your recipe!
Elena Kewke
March 29, 2015 at 3:12 am