Apple Ginger Wine
Experience the harmonious fusion of sweet and tart apples combined with the zesty warmth of ginger in this aromatic homemade wine. Perfect for cozy evenings or gatherings, this enticing beverage showcases rich, complex flavors that can be savored on its own or alongside delicious meals.
ingredients
- Fresh Apples: 4-5 pounds (mix of sweet and tart)
- Fresh Ginger: 1 cup, thinly sliced
- Water: 1 gallon (approximately)
- Honey: 2-3 cups (to taste)
- Wine Yeast: 1 packet (champagne or white wine yeast)
- Citric Acid: 1 tablespoon (optional)
- Campden Tablets: 2 (optional)
steps
- 1.
**Preparation of Ingredients**: Thoroughly wash the apples, core them, and slice while keeping the skins on. Thinly slice the ginger.
- 2.
**Juicing**: In a large pot, simmer the sliced apples with 2-3 quarts of water for 30-45 minutes. Strain the mixture into your fermentation vessel, discarding the solids.
- 3.
**Combine Ingredients**: Stir in the sliced ginger and honey into the strained juice until fully dissolved. If desired, add dissolved Campden tablets for sterilization and let the mixture sit for 24 hours.
- 4.
**Fermentation**: After 24 hours, sprinkle yeast over the mixture and attach an airlock. Store in a cool, dark spot for 4-6 weeks, monitoring for bubbling.
- 5.
**Tasting and Adjusting**: Once fermentation is complete, taste the wine to adjust sweetness with more honey or citric acid as needed.
- 6.
**Secondary Fermentation (optional)**: Transfer to a clean carboy to separate from sediment; allow to ferment for another 2-4 weeks.
- 7.
**Bottling**: Sanitize bottles and corks. Siphon the wine into bottles, leaving appropriate headspace, and securely cork them.
- 8.
**Aging**: For enhanced flavor, age the wine in a cool, dark location for 3-6 months. Serve chilled when ready to enjoy.
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