Well the ginger wine from last week has been macerating for a week now, with the yeast and nutrient added, so it's been fermenting slowly the sugars from the raisins and the ginger (if any).
In a clean demijohn, 450g (1lb) of demerara sugar was added.
Then the ginger wine was put through a strainer on top of the sugar and given a good old shake to help disolve it.
Looks merky and muddy right now, but this wine clears really well later on.
The Ginger wine has already started fermenting the sugar that was added, so it will now sit for another week and then another 450g of demerara sugar will be added, fermented for another week then yet another 450 g of sugar added to the demijohn (3 lbs of sugar in total).
Once all the sugar has been added, the wine will be racked and left to ferment out.
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