A lovely fiery flavoured wine, a great recipe for using up those autumn windfalls that seem to appear overnight. If you don’t have any windfalls don’t panic, you can use any apples for this recipe.
Fiery Apple And Ginger Wine
A lovely fiery flavoured wine, a great recipe for using up those autumn windfalls that seem to appear overnight. If you don't have any windfalls don't panic, you can use any apples for this recipe.
Servings: 6 bottles
- 1 4.5ltr Demijohn (or fermenting bucket)
- 1 Funnel
- 1 Airlock
- 2 – Saucepans
- 1 Sieve
- All equipment must be sterilised.
- 3 kg Apples (juiced) for best results cut out any bruised parts prior to juicing.
- 50 g Root Ginger thinly sliced
- 1.1 kg Sugar
- All purpose wine yeast
- Finely chop your ginger and add it to 1 litre of water in your saucepan, bring to the boil and then leave to simmer for 30 minutes, making sure you put the lid on the pan at all times.
- once the ginger has been simmering for 30 minutes sieve the contents of your ginger liquid into the new pan.
- Add your apple juice to your ginger infused water and slowly bring to the boil.
- once the liquid has been boiling for a minute or two add the sugar, stirring it slowly until all of the sugar has dissolved.
- As soon as all the sugar has dissolved, turn off the heat and make up the liquid to 4 litres with boiling water.
- Put the lid on the saucepan and leave it to cool until room temperature. (20-25c or 60-77f)
- Once cool enough to handle, using your funnel add the liquid to your demijohn.
- Add the yeast and place under airlock, making sure the temperature is between 20-25c (60-77f).
- Now place it in a warm dark place, so it can happily start fermenting to it's hearts content
- I found this wine was full of sediment but it did clear quite quickly, I racked it after 1 week, at 3 weeks, again at 6 weeks and then I did one final rack once it had stopped fermenting.
- You can bottle the wine once it has cleared and finished fermenting, usually after at least 3 months. I like to wait to between 6 and 12 months personally. If you bottle before it has finished fermenting then it can explode in the bottles so if you are new to winemaking I would suggest you use a stabiliser which will kill off any active yeast.If the wine still has a lot of sediment in it at the bottling stage you may find it can make an off flavour in your wine, so make sure you have are carful not to get any sediment in the bottle.