Ginger Wine... Is it a bad idea? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Ginger Wine... Is it a bad idea?

Thread Tools
Old 04-07-2012, 08:26 PM   #1
Apr 2006
Posts: 233
Liked 10 Times on 8 Posts

I was at work today and the thought came to mind and so far it doesn't sound to bad to me. Make a wine that tastes like Ginger Ale and lightly carb it. Any ideas if this would work or just turn into a batch of drain cleaner? If it would work how would I go about it?

Reply With Quote
Old 04-07-2012, 10:49 PM   #2
Feb 2010
Detroit, MI
Posts: 11

Maybe this will help:

Made about 3 weeks ago, still in primary, will rack to secondary on Monday.

24ish pounds of apples (Goldens were the only apple available at market that week--no tartness, but seem to have worked)
1.5lbs fresh ginger root
10lbs plain ol white sugar

So, we pretty much just cored all the apples and ran them through a food processor, which didn't take too long with two people. We put all that mushy stuff into a fruit bag (white strain bag bought from LHBS). Meanwhile, made a simple syrup of the sugar and about 3 gallons of water. Used the food processor to grate the ginger and mixed that into the apples, poured the simple syrup over the mix, and hoped the apples would let off enough juice to bring us to about 5 gallons or so, which they did (using a plastic bucket).

I can't remember what yeast we used, but I have it written down at home and will post if you're interested. We campden tab'd it, let sit overnight to stabilize temp and let the sulfites evaporate, then pitched the yeast the next day. It took about 2 weeks to ferment down, but I've pulled a glass (or three!) out of the primary for, ya know, scientific tasting purposes, and it's delicious.

It's certainly missing some of the ginger ale qualities (I'm in Detroit, so Vernor's sets a high mark), but it is delicious--I really like it on its own. I'll be doing another batch this week with Northern Spy apples, and might add some other things to it. It's throwing off some big ginger aroma and flavor, which I like, so it seems about 1.5 lbs of ginger did the trick for 5 gallons.

Reply With Quote
Old 04-07-2012, 11:17 PM   #3
Dec 2009
Middle of the Mitten, Michigan
Posts: 807
Liked 33 Times on 31 Posts

my wife made a ginger wine..........still aging..........she has high hopes.......she says if she had it to do again she would do it in conjunction with an appropriate fruit.
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Ginger Wine to ginger beer? koomber Winemaking Forum 9 08-30-2014 05:39 PM
Ginger Wine Cawston Winemaking Forum 9 10-04-2011 06:04 PM
Clove & Ginger Wine not clearing stuart Winemaking Forum 16 07-17-2011 12:53 AM
wine - ginger/green ginger fatbloke Winemaking Forum 0 04-15-2007 08:52 PM
Ginger & Banana Wine Brew chick Winemaking Forum 5 03-04-2006 10:03 PM

Forum Jump