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Mine was the previous post before yours but I never got round to making this raisin version of my ginger wine. I missed the grapes again this year so I've got to do the raisin thing like NOW if I want it ready for Christmas/New Year. In answer to your question, I quoted a post that mentioned...

Just found this thread - for a couple of years I have made ginger wine using locally-obtained grape must which is cheap and not great quality (used for making commercial mass-produced grape brandies). I would get 10L of the must and add another 10L of water and 7kg of sugar for sweetness, plus...

Oo, this process is very similar to what I do - maybe this is one of the sites I followed: http://grist.org/food/ginger-beer-recipe/ Except they don't add lemon, which I would advise...

Ah, well this is the question really, it kind of depends what is actually in there producing the CO2. Assuming it's some kind of wild yeast then yes, technically there would be a small amount of alcohol, but it's really negligible, since just as with bottle-carbing beer, to produce enough volume...

People talk in hushed tones of the so-called "ginger beer plant" which used to get passed down from generation to generation, and around the neighbourhood, and was basically a continually regenerating starter that could be used to make natural soda-type ginger beer. Although you can buy...

I am intrigued as to the results, I hope you are taking gravity measurements. I've got to say I am sceptical based on my admittedly limited experiments, which gave very poor attenuation and a distinct bready taste. I didn't have a hydrometer when I tried it, but I would bet the abv wasn't more...

Also sorry if this has come up before, but with this method, isn't it a tad tricky pouring 3 or 4 gallons of wort from one pot into another? Is there any trick here or is it just a case of drafting someone in to help you pour? I was thinking to make this step a little easier, and also save on...

Ah, gotcha now. Never really had that situation before so wasn't sure what to expect. My guy says he can't guarantee there'll be enough yeast for carbing, so will just have to split the batch and try both with and without added yeast. All part of the fun.

I would also be interested to hear how it turns out. My first brewing experiment involved bread yeast (I think I used the fresh stuff, not instant) and I just don't think it attenuated very well - it gave up the ghost quite quickly there was very little alcohol content and too much sugar left...

Oh, really, didn't really realise that. I mean I figured any old yeast would probably do as it's there just to carbonate, but thought I would need to sort of revive the whole batch first with a larger amount of yeast. Actually, I am thinking I am just being overcautious and in fact the cider...

I had a similar question in another thread but didn't get any response - I have also cold-crashed and racked, and then tried reviving a small sample (with apple juice and sugar) to see if there is any life left in it, and didn't get any response after a couple of days. So I am not confident...

This hobby is all about experimenting - as long as you have grasped the most BASIC principles (sugar, yeast, sanitation) there is no reason not to just get a few pints of any juice you fancy and add yeast and see what happens! There are no rules set in stone. If it's not alcoholic enough when...

Hi. How do you mean "any" fruit? You mean any apple, or any fruit (like lemon, banana, apricot..?) Traditional cider is made from pressed apples, that's all there really is to it - use of any concentrates is just a shortcut and really not the best way, unless you just want a bit of practice...

I just want to update on this - I FINALLY got vinegar, thanks to some fruit flies that I think got in the must. And to be honest, the results are a little... meh... There isn't really a hugely pronounced taste or smell of ginger. I think just infusing vinegar with ginger would be much more...

I got some raw, dry cider from my local friendly cider microbrewer - he makes much more commercial stuff, but let me have some of the raw stuff to bottle myself. He's already fermented it completely dry and although he says it hasn't been pasteurised, I tried to revitalise a small quantity by...

THANKS! OK, so there was a bit of math(s), especially due to my reckless use of metric units :). But that makes sense - I guess my main problem is I don't have an exact volume measurement, but I'll guesstimate, like I said, a ballpark figure is fine. Your calculation tallies with the hydrometer...

Thanks for the reply - I never got back as I was waiting to see what happened. I tried everything - sloshing the wine around, leaving it open, covering it with cloth, I even poured a little bit of live vinegar in that I had from before. I just can't get it to go sour! Funny how when you WANT...

I really suck at this maths stuff (I normally just get ballpark figures using online calculators), so can someone help here? Making this year's batch of ginger wine (about 20L). I used about half actual white grape must this time, bought from the local vineyards for a bargain price, rather...

I am making some ginger wine using half mulched grapes/juice and the rest sugar, and the usual ginger wine ingredients (lemon juice/rind, bananas etc.) I was thinking, ginger wine might make a nice little flavoured vinegar to spice up salads - strange though, haven't found anyone mentioning...

I just did something very similar to you, bought some "late" white grapes and they were already fermenting when I got them - I personally added K-meta and left for a few days, it calmed down, and then kicked off again when I added the rest of the ingredients (including sugar - I am actually...