Ginger Wine

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Revision as of 12:09, 8 November 2004 by Cian (talk | contribs) (vit B not C)
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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.

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