Marrow and Ginger Wine: Difference between revisions
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# Rack and add 2 Campden tablets. |
# Rack and add 2 Campden tablets. |
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# Rack again when clear, and then store for 4 months before final bottling. |
# Rack again when clear, and then store for 4 months before final bottling. |
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see also: |
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*[[brewing]] |
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*[[wine_brewing]] |
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*[[Ginger_Wine]] |
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*[[Ginger_and_Banana_Wine]] |
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[[Category:Brewing]] |
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Latest revision as of 19:14, 25 August 2004
Ingredients
- 2K MARROW
- 50G ROOT GINGER
- 500G GRAPE JUICE CONCENTRATE (WHITE OR RED)
- 1K SUGAR
- 2 TEASPOONS TARTARIC ACID
- 3.5 LITRES WATER
- CAMPDEN TABLETS
- NUTRIENT
- ALL PURPOSE YEAST
Method
- Bruise the ginger, place in boiling vessel.
- Wipe the marrow clean and cut into small pieces, removing skin, pulp and pips.
- Boil until tender.
- Leave to cool then pour liquid into fermentation jar.
- Stir in grape juice, sugar, acid, yeast and nutrient.
- Fit airlock and ferment down to 1.005.
- Rack and add 2 Campden tablets.
- Rack again when clear, and then store for 4 months before final bottling.
see also:
