Marrow and Ginger Wine: Difference between revisions

Revision as of 14:07, 5 August 2004

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+== Ingredients ==
-Marrow and Ginger Wine
+* 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 ==
-K MARROW
+# Bruise the ginger, place in boiling vessel.
-G ROOT GINGER
+# Wipe the marrow clean and cut into small pieces, removing skin, pulp and pips.
-G GRAPE JUICE CONCENTRATE (WHITE OR RED)
+# Boil until tender.
-K SUGAR
+# Leave to cool then pour liquid into fermentation jar.
-TEASPOONS TARTARIC ACID
+# Stir in grape juice, sugar, acid, yeast and nutrient.
-.5  LITRES WATER
+# Fit airlock and ferment down to 1.005.
-CAMPDEN TABLETS
+# Rack and add 2 Campden tablets.
-NUTRIENT
+# Rack again when clear, and then store for 4 months before final bottling.
-ALL PURPOSE YEAST
-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.