Ginger Wine

Ginger wine is a unique and delicious drink that is often made from boiled young ginger mixed with honey or sugarcane juice, which is then fermented in earthen jars. It is a popular drink among the Mans-aka people in Davao, but the recipe is a closely guarded secret. However, this inspired me to create my own version of ginger wine using an adapted recipe from a ginger beer recipe I used in the past.

To start, I boiled young ginger and mixed it with honey to create a ginger and honey mixture. I then added this mixture to a fermentation vessel along with sugar, water, and yeast. The fermentation process is quick, and the ginger wine can be drunk after 2-3 weeks. However, I prefer to let it age for a longer period of time as it will darken and soften with aging.

The science

My ginger wine had an initial specific gravity of 1.075 and finished at 0.990, giving an ABV of around 11.5% and a very dry wine, which I prefer. The sugar was increased to make the alcohol content of the ginger wine stronger, and I let the fermentation finish completely before bottling to make it still and not sparkling.

One of the great things about ginger wine is that it can be easily adapted to suit your taste preferences. For example, if you prefer a sweeter wine, you can add more honey or sugarcane juice to the ginger and honey mixture. Similarly, if you prefer a spicier wine, you can increase the amount of ginger used.

How to enjoy?

Ginger wine is perfect for sipping on a chilly night or as a refreshing drink on a hot day. It has a unique and complex flavor profile, with a combination of sweetness, spice, and a hint of tanginess. It can be enjoyed on its own, or paired with a variety of foods, including cheese, chocolate, or spicy dishes.

EQUIPMENT

5 litre Fermenting Vessel, glass is best but plastic can be used.

Airlock

INGREDIENTS

4 litres Water

500 g Ginger

900 g of Sugar

100 g raisins

4 tbsp acid blend or lemon juice

5 g Sachet of yeast

INSTRUCTIONS

Sanitize everything that will touch the wine.

Chop the Ginger, Raisins and add to a pot with the tea, water and acid. Bring to a boil and let simmer for 30-40 mins. Turn of the heat and add sugar to dissolve. Allow it to cool to room temperature 35 degrees C before adding the yeast.

Take a hydrometer reading. You are looking for a reading of 1.07-1.09 depeding on if you want dry or sweet wine. Let it ferment covered but open to the air for 7 days.

Strain the liquid and place into the fer mentor with the airlock for an additional 2 weeks. Take a hydrometer reading you are looking for it to be 1.000 or 0.990 and stop bubbling. Bottle and leave the caps a little loose. Age for a bit but it can be drunk straight away but it will be a little harsh.