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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!
4.50
of
2
ratings
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Preparation Time
45
minutes
mins
fermentation
45
days
d
Servings
1
gal
Equipment
1
carboy with airlock (1 gal)
1
large glass fermentation jar
1 large saucepan
1
fine filter bag
1
Funnel
1
racking cane
5
pressure resistant glass bottles (750ml)
Ingredients
Impérial
Métrique
1x
2x
3x
Sanitizing
2
tbsp
Star San sanitizer
Fermentation
4 ½
cups
sugar
½
cup
fresh ginger
1
cup
butterfly pea flowers
1
sachet
champagne yeast
14
cups
filtered water
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!