Ginger 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_and_Banana_Wine]] |
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*[[Marrow_and_Ginger_Wine]] |
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Revision as of 18:08, 25 August 2004
Ingredients
- 85G ROOT GINGER
- 113G RAISINS
- SUGAR
- 1K 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:
