This post is a bit late, but once the ginger wine had been sat overnight and then had cooled down, one teaspoon of yeast and one teaspoon of yeast nutrient was added to the fermenting bin.
This is now left to sit and slowly ferment for a week (7 days) before straining the liquid into a clean demijohn. There is still a few more days left before this will be done, so for now that's the end of the post before the next stage.
As a side note, the Coopers stout has almost done it's fermenting, SG is at 1010 at the moment down from 1044 so we are at 4.5% ABV. I'll check it again tomorrow and then move it to the brewshed to cool condition
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