Ginger and Banana Wine: Difference between revisions
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== Method == |
== Method == |
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Chop ginger into a pail with 2.27 litres water. Boil bananas in 1.13 litres water until soft. Mince raisins into pail and add strained banana juice. Add sugar to a specific gravity of 1070. Ferment 10 days then strain into 1 gallon demijohn. Top up with water to neck of jar and ferment to dry. |
Chop ginger into a pail with 2.27 litres water. Boil bananas in 1.13 litres water until soft. Mince raisins into pail and add strained banana juice. Add sugar to a specific gravity of 1070. Ferment 10 days then strain into 1 gallon demijohn. Top up with water to neck of jar and ferment to dry. |
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see also: |
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*[[brewing]] |
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*[[Ginger Wine]] |
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*[[Marrow and Ginger Wine]] |
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[[Category:Brewing]] |
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Latest revision as of 09:08, 14 September 2008
Ingredients
85g root ginger
113g raisins
sugar
1kg bananas (no skins)
1 teaspoon nutrient
1 vitamin B tablet
yeast
water to 4.5 litres
Method
Chop ginger into a pail with 2.27 litres water. Boil bananas in 1.13 litres water until soft. Mince raisins into pail and add strained banana juice. Add sugar to a specific gravity of 1070. Ferment 10 days then strain into 1 gallon demijohn. Top up with water to neck of jar and ferment to dry.
see also:
