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Old 07-11-2012, 08:54 AM   #1
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Default ginger something?

Hello all

Newbie brewer here giving it a go.

I decided to give ginger something a go.... I don't know if i'm making ginger beer or ale or wine how do you tell the diff?

neway this is what i've done:

1.7kg of ginger root minced up into my barrell
4 lemons zested then juiced/chopped up into barrell
1 kg of sugar
poured boiling water over and left for a while then topped up to about 17l of boiled/warm water.

left for 2 days before adding campden tablets
24hours later added latvin ec1118 yeast and wine nutrent within 24 hours had a good steady bubble from the airlock.

once the airlock slowed right down I added another 1kg of sugar.... airlock slowed again so I added another 1kg of sugar.

Airlock activity is next to nil now and FG is 1.0 at 12deg c

now the questions:

I didn't measure the OG so abv is gonnar be a guess correct?

I'm going to rack off into carboys... advisable to have airlocks on my carboys correct?

I have taken a sample and it has a nice level of sweetness what else should I be tasting for?

Acid and tannins.... I know tannins add mouth feel and acid can even out sweetness are they required?

any suggestions anybody has would be great

Rob

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Old 09-10-2012, 05:41 PM   #2
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Shame no-one replied to this thread a while back - here's a quick bump. I am thinking of doing some ginger wine, or beer, or whatever - no, I am not too sure of the difference, seems to me the wine recipes generally call for more sugar, and you will presumably end up with a higher alcohol content, plus the beers tend to be carbonated in secondary fermentation, whereas no sugar is added to the wine before bottling. I could be wrong about all that.

Anyway, I was thinking of making a batch to be ready for the festive season (might be a little late already), but may not be able to source any wine yeast quickly enough. Just wondering whether ale yeast (S04) or something would work as well, or whether it wouldn't tolerate the higher alcohol levels, or some other problem.

Would be interested to hear if anyone has done ginger wine.

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Old 09-11-2012, 02:43 AM   #3
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Search for ginger and you will find my recipe for ginger wine. At least part of it! I forgot to go back and look up all the aditives. I tried to copy it.... It was search result number 8 ....

I does not answer very many of your questions, but it came out really good!! Very drinkable and will settle an upset stomack nicley:-) I will be making this again soon!!!

I have sampled way too much while botteling! Night now!

Quote:
Originally Posted by jensmith
No clue on any answer for you! I have never made beer. Just fruit wine. I have made one ginger wine however. I did a google search for ginger wine and sorta used one of the recipies. So far it is tasty. Not much will make a "real" bottle!! I made it just like any other wine.
This is all done at room temp. Except the simmering! No fridgerator was used.

Without my notes, this is about what I did.
14.8 oz fresh chopped Ginger
5 pounds realy old honey ( it needed to be used!)
1 pound chopped raisons
1 each lemon and orange. Zested and then sliced
1-2 ripe bananas sliced
2 quarts water
I put everything but 2 pounds honey in a pot and simmered 15 minutes or so. Turned off stove and let sit covered untill cool. At this point it was very very tasty just as is!!! Would make a great cold remedy or other healthy tonic.
After it cooled I added 2.5 galleons of water and 3/5 pkt of "cortes de blank" yeast. ( or however you spell it!) I just sprinkled the dry yeast on top. Let ferment in a bucket with a towel on top. Stirr several times a day. Ferment almost dry, decide there really is not enough abv , add another pound honey. Repeat in a few days with remaining honey. That honey was old and lonley in the bottom of its jug! It is much happier in the bucket with everything else.
Rack off into a secondary fermentor after sg is about dry, or bubbles are slow comming up when stirred. Re-rack in a few weeks. It is very drinkable even at the first racking. But I am liking the very fresh slightly active wines, so this may just be me, and several suckers that happened to stop by on racking day!
I have not bottled this wine yet, but it is about ready to be. Still tasty!

Good luck with your ginger beer/wine.
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Old 09-11-2012, 03:30 AM   #4
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Sounds like wine to me, and it also sounds dang good! should be pretty potent stuff too. I'd let it age out. Sounds like a ginger port.

Jesus that ex 1118 works miracles. There must've been almost no nutrients in there but the wine nutrient.

The tannins and acid blend are for taste so it depends on what you want. Think of a cab Sauv ( high in both) versus a Moscato ( low in both). Tannins take longer to age out, and it sounds like your wine will be pretty 'spicy' as is. I'd go for a little, then taste and adjust.

Airlocks are good things. Use them. Put some vodka or clean water in the airlock too

Can't help you too much on the taste, other than that if it's sweet you still got some work for the yeast to do. The ec1118 will prob take it down pretty far , unless you've whacked em with too much sugar.

A clearing agent (bentonite, etc.) after fermentation is implement would probably be advisable.

Good luck,

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Old 09-11-2012, 02:54 PM   #5
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Recipe looks good, similar to some other recipes I have seen around. I know what you mean about it being hard to save some for actual bottling. But yours is quite a small quantity I think? I would be a bit loath to chuck 5 pounds of honey in there in case it went pear-shaped. Mind you, I can get 5lb for about $10 from my beekeeping friends so I suppose it's not terrible, I just wonder if regular sugar, or unrefined sugar of some sort would make that much difference.

Wait a minute though, that sounds like a HUGE amount of honey for only 2 quarts of water (that's, what, less than 2 litres? I am not too hot on US measurements). This fairly standard recipe calls for 5 litres of water (a little over 5 quarts?) and only 1.4kg of sugar (about 3 lb).

Why the discrepancy?

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Old 09-11-2012, 11:24 PM   #6
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Its a three galleon recipie. I added the other two and half galeons after the simmer.

Here is the full recipie for the second time. Hopefully my fat finger hits send instead of deleat this time!!!!!!!! I had not even sampled any wine yet either!! I am this time so maybe it will go better:-)!

Simmer for 15 minutes then turn off and let set over night
14.8 oz fresh chopped ginger root
3 pounds honey
1 pound choped dk raisons
1 each lemon and orange, zested and sliced
2 qts water

Next day add the remaining,
2.5 galeons water
2 cans frozen and thawed white grape juice
2 ripe bananas
2 tsp yeast nutriant
1/2 tsp yeast energizer
3/5 pkt Cotes Des Blanc yeast sprinkled on top
Cover with cloth, stir several times daily. SG 1.050

SG 1.010 add 1 pound honey ( in two days)

SG again at 1.010 add 1 pound honey ( next day)

Squeze out pulp and rack at SG .098 ( 6 days from start)

Rack again in one month. Bottle in about two more weeks. Finished SG .097. It held there with no sediment for two weeks plus. Abv 11%.

This recipie uses way more ginger then other ones I looked at. I just could not beleive there would be any ginger flavor with as little ginger as they had, so I made up my own. The wine does have a very nicly balances ginger flavor. It does not burn the insides like raw ginger does. It is very drinkable. Also my sweetest wine to date. Good for upset tummies and sore throughts. Everyone who has had some wants more! I am going to make another batch as soon as some realy nice ginger root comes my way!!

Jenny

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Old 09-11-2012, 11:28 PM   #7
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PS. The honey worked so well I would not bother trying table suger. If it ain't broke don't fix it!! Besides the combo of honey and ginger is very healing. A wine with both is medicinal and does not count as drinking!!!

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Old 09-13-2012, 10:52 AM   #8
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Thanks for the recipes. Might have to just take the plunge with the honey .

Check out this academic paper though: http://bs.payap.ac.th/bs/download/journals/2.pdf where they investigate the best ratios of ginger to water for making ginger wine (are they getting funding for this "research"..?! )

Quote the conclusion:

Quote:
Therefore, for the best ginger wine production, it should be fermented
by using yeast K1V-1116 with the ratio between ginger juice and water of 6:4, and adjusting total
soluble solid within the range in 20-22 Brix
The paper is from Thailand, so do they have a radically different take on ginger wine - 6:4 ratio of juice to water?! That's surely going to have much more of a kick than the recipes we are kicking around here.

I would definitely juice and pulp the ginger to begin with just to make sure as much of it gets in the brew as possible. Not sure if I would go as high as 6:4 though, that's a ton of ginger..!
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Old 09-13-2012, 11:07 AM   #9
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P.S. If you ask me, the amount of ginger you use is entirely a matter of taste. I reckon the more the better..! Even your 15 oz seems modest for 2.6 gallons!

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Old 09-13-2012, 12:36 PM   #10
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The recipies I looked at only called for 2-3 oz of ginger per galeon! I am glad I used double that amount. Certainly no less for my next batch! Although I may scale it up from the three galleons to a full five next time.
I fermented the whole root, not just the juice. I don't have a juicer so I chop and toss in the whole thing, and let the yeasties extract the juice themselves.
6-4 ginger to water does sound stronger then I would want!! Then again, maybe I will try a galeon that strong just to see what it does taste like! I can always use it for blending with other wines.

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