Brewday: Ginger Wine (2nd Batch)

Now that the Ginger Wine is in bottles and I had all the ingredients to hand, I have started another 6 bottle (4.5 litre) batch off.

The recipe is the same as for the other Ginger Wine I made this year, the only things that have changed are;

1. 500g of Raisins instead of 450g (as there was 500g in the bag from the shop)
2. 1/2 a tsp of home grown and dried Chilli flakes (to spice it up a bit more)
3. Boiled the bruised Ginger for 15 mins (just to kill any nasties as it smelt a bit musty)

So it's now sat in The Cabin Brewery cooling before adding the Yeast and Nutrient.