Ginger and Banana Wine: Difference between revisions
From Cunnan
Jump to navigationJump to search
(links) |
mNo edit summary |
||
| (3 intermediate revisions by 3 users not shown) | |||
| Line 15: | Line 15: | ||
see also: |
see also: |
||
*[[brewing]] |
*[[brewing]] |
||
*[[ |
*[[Ginger Wine]] |
||
*[[Marrow and Ginger Wine]] |
|||
*[[Marrow_and_Ginger_Wine]] |
|||
[[Category:Brewing]] |
|||
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:
