Ive read several recipes online. Some leave the ginger in and some strain it out after boiling. I just need to make a gallon of semi sweet ginger wine for cooking mainly. Ive got some really nice fresh ginger i just bought. Would like to get about 12%-14% ABV and the only yeast i got that should max out around that is Brewer Best Cider House Select. I might still have some 71B too.
Instead of raisin ive got some white grape juice without preservatives. Got a couple fresh lemons also. Probably use a at least a half gallon of the grape juice.
Instead of raisin ive got some white grape juice without preservatives. Got a couple fresh lemons also. Probably use a at least a half gallon of the grape juice.