Apricot and Ginger - Recipe Help

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braukorps

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I'm making a five gallon batch of wine that is going to be apricot and ginger. I'm using apricot puree for the base. For the ginger, I'm not sure if I should use ginger juice, or grated ginger. If so, how much so that it doesn't overwhelm the apricot?

Thanks in advance!
 

bernardsmith

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Make the apricot wine and in the secondary, add a small amount of ginger. Taste after a week: add more, and taste after a week. If too weak, add more and taste again... wash rinse and repeat until you have the taste you want. and then rack off the ginger. You could do the same thing with ginger juice, but since this is your recipe and not a tried and true recipe that has wine judges salivating, you gotta bench test. You can always add more. Taking flavor away is another story...
 
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