Today my grandfather and I bottled our first batch of wine together. It is a fairly small batch of 8 gallons or so. Originally we had planned on making blackberry wine, but it did not turn out well. We must have not properly cleaned some of the equipment, and as a result, it failed to ferment and grew some fairly funky looking mold.
Undaunted by early failures we soldiered ahead with ginger wine, and it has turned out quite nicely. The recipe we followed used a large ginger root, chopped raisins, and corn sugar. Apparently, the raisins are used to give the wine some body otherwise it tastes quite weak.
My grandfather has memories of his grandmother, my great-great-grandmother, making different types of wine (ginger being a Christmas favourite). So we decided to make it for this Christmas as the maturation period is only two to three months.
I have been considering growing my own ginger plant this coming year as the fresher the root is, the better the wine is (and probably more potent as far as its medicinal properties are concerned).
Here's link to the recipe that we used:
Ginger Wine Recipe
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