Marrow and Ginger Wine
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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
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.
