Ginger-Artichoke Wine
Ginger-Artichoke Wine
ingredients
- 1 oz. ginger root, thinly sliced
- 4-1/2 lbs. artichokes, trimmed and quartered
- 1/2 lbs. white/golden raisins, chopped or minced
- 1-3/4 lbs. finely granulated sugar
- 1 large lemon, juiced
- 1 large orange, juiced
- 1/4 tsp. grape tannin
- 6-1/2 pts. water
- 1 tsp. yeast nutrient
- Lalvin EC-1118 sherry wine yeast
steps
- 1.
In a large pot, combine water, ginger root, and finely granulated sugar over medium heat. Stir until sugar is fully dissolved.
- 2.
Add the juiced lemon and orange, simmer gently for 10 minutes to enhance flavors.
- 3.
Remove the pot from the heat and stir in the quartered artichokes, along with the chopped raisins and grape tannin. Allow it to cool to room temperature.
- 4.
Once cooled, sprinkle in the yeast nutrient and followed by the Lalvin EC-1118 sherry wine yeast. Stir gently.
- 5.
Transfer the mixture into a sanitized fermentation vessel, leaving some space at the top. Seal with an airlock and let it ferment in a cool, dark place for about 2-3 weeks or until fermentation ceases.
- 6.
After fermentation, strain the liquid through a fine mesh or cheesecloth to remove solids.
- 7.
Bottle the liquid, seal tightly, and refrigerate. Serve chilled.
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