Ginger Wine with Pea Flowers Recipe

Discover ginger wine, an alcoholic and fizzy beverage with a kick!

This alcoholic and fizzy beverage is made with ginger and champagne yeast. With very basic ingredients and little equipment, you can easily create a tasty beverage that will warm you up.

For a “wow” effect, butterfly pea flowers are added, which give the wine a beautiful purple colour. Nobody will be indifferent to this beverage!

Ginger wine is perfect for getting started with homebrewing! 🍾

The yeast used in this recipe are champagne yeast, which create a beverage with about 16% alcohol. However, be careful! The final alcohol content may vary depending on several fermentation factors. Drink in moderation (but also with delight!)

Making your own ginger wine is simple and delicious, try it today!

Vin de gingembre

Ginger Wine Recipe with Pea Flower

Make your own ginger wine in minutes with just a few ingredients. Ginger wine refreshes as much as it warms you up!
5 of 1 rating
Preparation Time 45 mins
fermentation 45 d
Servings 1 gal

Ingredients
 
 

Sanitizing

Fermentation

Steps
 

Sanitize

  • Clean your kitchen sink and secure its plug.
  • Fill your sink with cold water to ¾ of its height, or about 4 gallons (20 l)
  • Pour in 2 tbsp. of Star San Sanitizer.
  • Immerse the jar, carboy, and funnel.
  • Let it stand for at least 2 minutes. Drain. No rinsing is required.

Prepare the Wort

  • Dissolve the contents of the yeast sachet in a glass of lukewarm water. Set aside.
  • Chop the ginger very finely with a knife, or ideally in a food processor.
  • Add the ginger, sugar, and 500ml (2 cups) of water to a large saucepan.
  • Heat the pan on high, stirring constantly to dissolve the sugar.
  • At boiling point, turn the heat down to the lowest setting and let it simmer for 10 minutes.
  • Remove the pan from the heat.
  • Add the pea flowers and let them infuse for 5 minutes.
  • Filter the liquid through a filter bag fitted over the opening of a wide mouth jar.
  • Add 3 litres of cold filtered water to dilute the sugar and ginger mixture.
  • Add the reactivated yeast to the jar.

Primary Fermentation

  • Pour the contents of the jar into the carboy using the funnel.
  • Fill the airlock with water up to the line, then fit the stopper and airlock onto the carboy.
  • Ferment at room temperature until there is less than 1 airlock bubble per minute (1 to 1.5 months).

Bottling

  • Place the carboy in the fridge for 24 hours to clarify the liquid (cold crash concept).
  • Transfer the ginger wine to the bottles with the auto siphon, making sure not to transfer any deposits from the bottom.
  • Let the bottles ferment for at least 2 weeks at room temperature.
  • Enjoy chilled.

Notes

If you're a fan of spicy food, feel free to double or even triple the amount of ginger (for the more adventurous)!
Have you tried it?Share and tag @revolutionfermentation!

How Do You Drink Ginger Wine?

Ginger wine can be drunk young, but it will gain in flavour and complexity after being aged for a few months in the bottle at room temperature. The taste will be even better.
Drink it on New Year’s Eve, as a substitute for champagne or to warm up after a long day of winter sports.

Ginger wine can be enjoyed chilled over ice, or to flavour cocktails. With its purple colour obtained by the pea flower, it makes quite an impression. The strength of the ginger means that it can also be drunk like a ginger digestive.

Do you like ginger? So do we! We love it for flavouring kombucha and water kefir. It is also used as a basic ingredient to make a starter called ginger bug, which can be used to make many recipes, including root beer and ginger beer.

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