Newbie here looking for some advice.
I've made three kits already so am a little familiar with the process, but this will be my first from scratch.
The recipe I am making is an orange wine as follows:
All purpose yeast
Water (1 gal.)
1 tsp Pectolase
1 Campton Tablet
3 lb Granulated Sugar
2 Tsps Citric Acid
1 lvl tsp Yeast Nutrient
I would like to add ginger to flavour this to create an orange and ginger wine. I do not want the ginger to be overpowering but to be quite subtle. Here go the questions.
Would fresh or powdered ginger be recommended? Or a mixture of both?
How much would be recommended for a 1 gallon end product?
When would the best time to add the ginger? (the recipe calls for at least 2 racking processes to be completed before bottling. It can be drunk straight away but will mature with age.)
Thank you in advance.
currently making: Kit bought chardonay
Currently drinking: Kit bought Elderflower