Clove and Ginger Wine.
By: Al Beaz
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Prep time: 20 mins
Cook Time: 1 hour
Servings: 6 bottles
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Al Beaz
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Feb 06, 2009
at 10:09 AM
Clove and Ginger Wine. A real winter warmer (make it now for next winter)
Ingredients
1oz Cloves
1oz Ginger
3lb light brown sugar
3 lemons
1 Seville Orange
1 gallon of water
Wine yeast & Yeast Nutrient
Large pan to boil water
Brewing bin or polythene bucket
1oz Ginger
3lb light brown sugar
3 lemons
1 Seville Orange
1 gallon of water
Wine yeast & Yeast Nutrient
Large pan to boil water
Brewing bin or polythene bucket
Directions
Grate the peel from the Orange and lemons, avoiding the pith.
Squeeze the lemons and Orange and keep the juice to add later.
Put into a small muslin bag with the cloves and bruised ginger.
Bring the water to the boil, drop the bag in and simmer for an hour.
Take out the bag.
Place Sugar into polythene bucket (brewing bin) and pour the boiled water in.
Stir until the sugar has dissolved.
Add the yeast nutrient and juice from the lemons and Orange.
Allow to cool to 21 oC, and then add the yeast. (if you don’t have a thermometer put your clean finger in it should be warm like a babies bath)
Cover the bucket (brewing bin) with a lid or something so no dust or foreign bodies can get in and leave in a warm place for 4 days
Stir, and pour into demijohn & fit an air lock
Leave until it clears (quite hard to see because the liquid at this stage is brown) or you can see a heavy deposit in bottom of demijohn
Siphon into clean demijohn and fit clean airlock
Once the wine has thrown a second deposit and is clear it is ready to bottle.
Squeeze the lemons and Orange and keep the juice to add later.
Put into a small muslin bag with the cloves and bruised ginger.
Bring the water to the boil, drop the bag in and simmer for an hour.
Take out the bag.
Place Sugar into polythene bucket (brewing bin) and pour the boiled water in.
Stir until the sugar has dissolved.
Add the yeast nutrient and juice from the lemons and Orange.
Allow to cool to 21 oC, and then add the yeast. (if you don’t have a thermometer put your clean finger in it should be warm like a babies bath)
Cover the bucket (brewing bin) with a lid or something so no dust or foreign bodies can get in and leave in a warm place for 4 days
Stir, and pour into demijohn & fit an air lock
Leave until it clears (quite hard to see because the liquid at this stage is brown) or you can see a heavy deposit in bottom of demijohn
Siphon into clean demijohn and fit clean airlock
Once the wine has thrown a second deposit and is clear it is ready to bottle.
Feb 10, 2009
at 10:12 AM
Excellent!
I'm going to give it a go - we need all the help we can in making winter something to look forward to!
Feb 21, 2009
at 11:20 PM
I will brew some asap it looks just the thing to offer next winter as my sloe gin is running low!