The name ginger is derived from the ancient Sanskrit word singabera, meaning "shaped like a horn". For centuries, this rhizome is known for its medicinal properties. Available all year around, used fresh, dried, pickled, preserved, crystallized, candied and powdered. Gingerol, the main active ingredient in ginger is responsible for its distinctive sharp flavour. Ginger is an important staple in Indian cooking and a key ingredient in the popular masala chai. Also, its spicy, zesty taste makes a great addition in baked goods, beverages and marinades.
To do ginger wine, select fresh roots that are firm with a smooth skin, free of any blemishes, wrinkles and mold. The outer skin should be thin enough so it is easy to scrape off with a spoon. Tough skin is an indication that the ginger may be old, dried out and fibrous.
Ginger wine is a fortified wine made from a fermented blend of ground ginger root and raisins, which was first produced in England. A classic with its rich amber colour and strong pungent ginger aroma. Making this wine at home may be time consuming, but the end result is definitely rewarding. This spiced wine has a low ABV (alcohol by volume) of only 13%, a perfect alternative to other alcoholic drinks. Enjoy it chilled during the summer or without ice in the winter to soothe and warm you up. Crisp, comforting with a gingery taste and touch of sweetness. Cheers!!!
Terms in winemaking:
To do ginger wine, select fresh roots that are firm with a smooth skin, free of any blemishes, wrinkles and mold. The outer skin should be thin enough so it is easy to scrape off with a spoon. Tough skin is an indication that the ginger may be old, dried out and fibrous.
Ginger wine is a fortified wine made from a fermented blend of ground ginger root and raisins, which was first produced in England. A classic with its rich amber colour and strong pungent ginger aroma. Making this wine at home may be time consuming, but the end result is definitely rewarding. This spiced wine has a low ABV (alcohol by volume) of only 13%, a perfect alternative to other alcoholic drinks. Enjoy it chilled during the summer or without ice in the winter to soothe and warm you up. Crisp, comforting with a gingery taste and touch of sweetness. Cheers!!!
Terms in winemaking:
- Sterilization - process of eliminating the growth of harmful bacteria. All equipment must be sterilized with metabisulphite. A 50 gram pack is easily dissolved in a gallon of tap water. After sterilizing the supplies with this solution, do not rinse them again with tap water. The metabisulphite solution is reusable for up to six months.
- Hydrometer - used to measure the amount of sugar in the juice or wine.
- Fermentation Lock - allows fermentation gases (C02) to escape, while preventing air (02) from entering the container. The airlock has to be filled with the sterilizing solution up to the indicated line.
- Fermentation - yeast converts the sugar in the juice to alcohol and carbon dioxide gas that is released through the fermentation lock.
- Racking - method of transferring the wine from the original carboy or gallon to a second one, leaving the sediments in the original one to be discarded. During racking, the second carboy or gallon must be placed lower than the first to prevent sediments from entering the siphoning hose.
Day 2 specific gravity is 1.100
Fermentation
Homemade Ginger Wine
(Yields 4.750 litres)
You will need:
1. Primary fermenter (large plastic food grade bucket with a lid able to
support an airlock)
2. Hydrometer
3. Two glass jugs (each of 1 gallon capacity)
4. Siphoning hose
5. Two fermentation locks
6. Two rubber stoppers
7. Funnel
8. Sterilization powder
9. Thermometer
10. Nylon straining bag
11. Strainer
12. One empty wine bottle (for extra must)
13. Stirrer
14. Auto siphon
Ingredients:
1 kg fresh ginger root
1/2 kg black raisins
1 kg dark brown sugar
zest of 2 lemons
1 tablespoon chilli flakes
10 cloves
2 cinnamon sticks (3-inches each)
5 litres normal water
1 campden tablet
1/2 teaspoon pectic enzyme
1 1/2 teaspoons acid blend
1 package yeast (5 grams)
1 teaspoon yeast nutrient
1/2 teaspoon antioxidant (potassium metabisulphite, added before bottling)
500 ml sweetener (added before bottling)
Method:
Day 1:
Sanitize all equipment with the sterilizing solution, which is reusable for up to six months.
Scrape the outer skin of ginger roots with a spoon. Wash, drain well and pulse in a food processor. Transfer to a large pot with raisins, lemon zest and water. Simmer, add chilli flakes, cloves, cinnamon sticks and sugar.
Stir and let simmer on medium heat for 1 hour.
Cool and pour in a primary fermenter (bucket).
Mix crushed campden tablet, pectic enzyme and acid blend. Stir well and cover the bucket with a lid secured with an airlock.
Note:
Day 2:
After 24 hours, check the specific gravity reading of the must using a hydrometer. Add yeast and yeast nutrient. Stir, put on the lid with an airlock.
Note:
Stir the must daily.
Day 5:
Using the nylon straining bag, strain the mixture from the primary fermenter (bucket). We tied the bag to a stick and placed it horizontally over the bucket. Thus raising the bag up and allowing the must to drip down. Press the juice out through the mesh and discard the mixture. Transfer the strained must into a gallon and wine bottle. Leave about 10% space at the top for fermentation gases. Secure both containers with airlocks.
After 6 weeks from day 5, when fermentation is complete and specific gravity has reached 1.000, siphon the wine into a secondary sanitized gallon. Top up with the extra juice from the wine bottle so there is minimal air space in the neck of the container to prevent oxidation. Reattach the airlock and get rid of the sediments from the first gallon. Simultaneously, transfer must from the wine bottle into a smaller bottle, leaving minimal air space (as seen in the picture above) and secure with an airlock.
Then in 3 weeks, siphon again for further clarification after getting rids off the sediments.
When wine is clear after a month, add the antioxidant to stabilize the wine and sweetener before bottling.
Let wine age for 6 months to 1 year. The complexity of the flavour develops with age.
Note:
(Yields 4.750 litres)
You will need:
1. Primary fermenter (large plastic food grade bucket with a lid able to
support an airlock)
2. Hydrometer
3. Two glass jugs (each of 1 gallon capacity)
4. Siphoning hose
5. Two fermentation locks
6. Two rubber stoppers
7. Funnel
8. Sterilization powder
9. Thermometer
10. Nylon straining bag
11. Strainer
12. One empty wine bottle (for extra must)
13. Stirrer
14. Auto siphon
Ingredients:
1 kg fresh ginger root
1/2 kg black raisins
1 kg dark brown sugar
zest of 2 lemons
1 tablespoon chilli flakes
10 cloves
2 cinnamon sticks (3-inches each)
5 litres normal water
1 campden tablet
1/2 teaspoon pectic enzyme
1 1/2 teaspoons acid blend
1 package yeast (5 grams)
1 teaspoon yeast nutrient
1/2 teaspoon antioxidant (potassium metabisulphite, added before bottling)
500 ml sweetener (added before bottling)
Method:
Day 1:
Sanitize all equipment with the sterilizing solution, which is reusable for up to six months.
Scrape the outer skin of ginger roots with a spoon. Wash, drain well and pulse in a food processor. Transfer to a large pot with raisins, lemon zest and water. Simmer, add chilli flakes, cloves, cinnamon sticks and sugar.
Stir and let simmer on medium heat for 1 hour.
Cool and pour in a primary fermenter (bucket).
Mix crushed campden tablet, pectic enzyme and acid blend. Stir well and cover the bucket with a lid secured with an airlock.
Note:
- Must is the unfermented juice before it is converted to wine.
Day 2:
After 24 hours, check the specific gravity reading of the must using a hydrometer. Add yeast and yeast nutrient. Stir, put on the lid with an airlock.
Note:
- A hydrometer is used to determine the sugar content in the Must, which is the unfermented liquid before it is converted to wine. With just one initial addition of sugar, the specific gravity reading on the hydrometer (before adding the wine yeast to the Must) is 1.100. This indicates that the Ginger Wine will have an alcohol content of 13.5%.
Stir the must daily.
Day 5:
Using the nylon straining bag, strain the mixture from the primary fermenter (bucket). We tied the bag to a stick and placed it horizontally over the bucket. Thus raising the bag up and allowing the must to drip down. Press the juice out through the mesh and discard the mixture. Transfer the strained must into a gallon and wine bottle. Leave about 10% space at the top for fermentation gases. Secure both containers with airlocks.
After 6 weeks from day 5, when fermentation is complete and specific gravity has reached 1.000, siphon the wine into a secondary sanitized gallon. Top up with the extra juice from the wine bottle so there is minimal air space in the neck of the container to prevent oxidation. Reattach the airlock and get rid of the sediments from the first gallon. Simultaneously, transfer must from the wine bottle into a smaller bottle, leaving minimal air space (as seen in the picture above) and secure with an airlock.
Then in 3 weeks, siphon again for further clarification after getting rids off the sediments.
When wine is clear after a month, add the antioxidant to stabilize the wine and sweetener before bottling.
Let wine age for 6 months to 1 year. The complexity of the flavour develops with age.
Note:
- One gallon is equal to 16 cups (4 litres). Five litres water is used since some is lost when siphoning off the sediments.
- Sugar is an essential component in the process of fermentation with yeast metabolizing sugar into ethanol (alcohol) and carbon dioxide.
- Campden tablets prevent the growth of mold, bacteria and wild yeast. Keeps the wine from turning into vinegar or getting spoiled. Recommend dosage is 1 tablet per gallon before fermentation.
- Pectic enzyme is proteins used to clear the wine by breaking down pectin to prevent a "pectin haze".
- Acid blend helps establish a vigorous fermentation, bringing liveliness and the fruity flavour.
- Yeast converts sugar into ethanol (alcohol) and carbon dioxide.
- Yeast nutrient assists the wine yeast in producing a complete and rapid fermentation.
- Antioxidant stabilizes the wine, preventing further yeast growth and acts as a preservative to prevent oxidation. Recommend dosage is 1/2 teaspoon per gallon.
- For supplies and other ingredients, check Amazon Canada.
- To learn about hydrometer and specific gravity: https://eckraus.com/hydrometer-scales-and-what-they-mean/
- To determine wine alcohol level: https://blog.eckraus.com/how-to-determine-your-wines-alcohol-level