Ginger Wine Recipe

Making good wine is a skill. Fine wine is an art.
~ Robert Mondavi, "Harvests Of Joy," Autobiography

Recently I have received several requests for Ginger Wine recipe. So today I am sharing the recipe that my mom used. It’s very easy to make and the best thing is you don’t need to wait days for the wine to age before drinking as it will be ready in two days time. But of course the longer the wine ages the better it tastes! I like wine to have its natural color for each wine and so I never add caramelized sugar. If you want your ginger wine to be red in color just add caramelized sugar syrup. I hope you enjoy the unique sweet and slightly spicy flavor:)....

Ginger Wine

Ingredients:

Ginger-250gm.
Sugar -1 1/4kg
Dried Red chillies -10nos.
Citric Acid-2tsp.
Caramelized Sugar Syrup (optional)
Water -3 1/2bottle (measure in a 750ml bottle)

Method:

• Boil water, sugar, grated ginger and chopped chilies together. Reduce the flame and simmer for about 20 minutes. Turn off the gas and keep aside for one day.
• On the next day drain the syrup in to a big glass bottle and add citric acid.
• Add cooled caramelized sugar syrup if desired at this stage.
• Keep aside for one day and drain the wine without shaking the bottle and pour in to small bottles.
• For Caramelizing the sugar heat 3 tablespoons of sugar until it becomes dark brown on medium flame. Add 1/2-cup hot water to the browned sugar and boil. Turn off the gas and mix with the wine when it becomes cool.

Note:

• All the utensils & bottle should be clean & dry. If there is water the wine will become sour.
• Don't fill the bottle to the brink. Always leave 1/4 bottle empty.