Ginger wine (Sweet, Reinforced)
Ingredients:
leaven from universal yeast
227 g raisins
1,1 kg of fine sugar
114 g ginger root
2 Oranges
2 Lemon
1 flat teaspoon of medium
1 flat teaspoon of pectolytic enzyme
potassium metabisulphite
Wash the raisins and crush them in a small amount of water. We flood % liter of water, add sugar, finely chopped ginger and cook 30 minutes over low heat. Pour the decoction into a bucket and top up with cold water to 4,5 Litre. Add the juice and thinly peeled crust (without white part) from lemons and oranges and medium. When the temperature drops to 21 °C – also enzyme and yeast. Leave the mash on 5 days for fermentation. We mix every day. Then we pour the wine into a gander and clog with a cork with a fermentation tube. Set in a warm place for further fermentation. When the yeast stops working, immediately remove the wine, add potassium metabisulphite and sweeten. The wine is ready after 4 Months.