Spiced Ginger Wine
Experience the warmth of homemade Spiced Ginger Root Wine, a zesty fusion of fresh ginger and aromatic spices. This invigorating wine is a celebration of flavors, with a tangy kick from lemons and a comforting blend of cinnamon, nutmeg, and cloves. Perfect for cozy gatherings or as a thoughtful gift, this elixir promises to transport your taste buds to a world of spice and warmth.
ingredients
- 1.5 lbs fresh ginger root, grated
- 2 lemons, juiced and zested
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 quarts water
- 1/4 teaspoon active dry yeast
- 1 cinnamon stick
- 5 whole cloves
- 1/2 teaspoon nutmeg
- 3/4 teaspoon allspice
steps
- 1.
In a large pot, bring 3 quarts of water to a boil.
- 2.
Add the grated ginger, both sugars, and spices (cinnamon, cloves, nutmeg, allspice) to the boiling water. Stir well and reduce to a simmer for 30 minutes, allowing the flavors to meld.
- 3.
Remove from heat and let the mixture cool to room temperature.
- 4.
Once cooled, strain the mixture into a clean fermentation vessel, discarding the solids.
- 5.
Add the lemon juice and zest to the strained liquid.
- 6.
Sprinkle the active dry yeast over the liquid but do not stir.
- 7.
Cover the fermentation vessel with a cloth and let it sit in a warm area for about 7-10 days, stirring daily.
- 8.
After bubbling has slowed, transfer to a glass jug with an airlock and allow it to ferment for another 4-6 weeks.
- 9.
Once fermentation is complete, siphon the wine into bottles, leaving sediment behind, and seal.
- 10.
Age the bottles in a cool, dark place for at least 2-3 months before enjoying.
