Apple Ginger Wine
Experience the harmonious blend of sweet and tart apples with the spicy kick of ginger in this aromatic homemade wine. Perfect for a cozy evening or sharing with friends, the fermentation process unveils rich and complex flavors, resulting in a refreshing beverage that's wonderful on its own or as a meal companion.
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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