This one is super easy to make and great on a cold winter evening by the fire. I make 5 gallon batches as it never seems to last long enough!
Check out my blog on the basics of home brewing before you start here.
- 50g root ginger
- 1.5kg granulated sugar
- 100g raisins
- 2 tsp of citric acid (or the juice and rind of 2 lemons)
- 4.5l water (boiled)
- 1 tsp of wine yeast (I use Young’s super wine yeast extract)
- 1 campden tablet (optional)
- 1 teaspoon fermentation stopper (optional)
- 1 teaspoon Bentonite (optional)
- 350ml brandy
Grate the ginger into a bucket, add the sugar, raisins, citric acid and 2.5l boiled water and stir well.
Mix in 2 litres of cold water and finally add your yeast. Check and make a note of the gravity.
Cover loosely for 1 week before straining into a demijohn with an airlock.
When fermentation ends (bubbles passing through the airlock at less than one a minute) add a crushed campden tablet and fermentation stopper, if using, as per the instructions on the packet.
After 3 days clear the wine by adding bentonite, if using, as per the instructions on the packet.
Don’t forget to check your final gravity, if you haven’t already and want to know the percentage of alcohol in your brew!
Finally, share the brandy between your bottles, siphon the wine in and cork. Age for a minimum of 6 months before drinking.