Thanks ever so much, I do appreciate it when people are nice about my videos! And the Fining I use is called SmartClear. But any wine clearing Finings will do the job.
I have done that before, but not to this wine. And I do like strong, punchy flavours, so Distilling this wouldn’t favour towards my tastes. Plus I love this stuff, so I’m afraid I couldn’t bring myself to do it to this wine 😆
I’m still making loads of this wine and loving it. I have found chucking in an odd orange in the fermenting stage adds a little extra to it. As for yeast, I just use a dried VinClasse Wine Yeast. But, as you know, any wine yeast will work just fine.
iirc I got it from eBay. Put in ‘Wine Pump’ and you should get some results pop up. They’re used for reselling open wine bottles, but I found they create more than enough vacuum to degass fermented wine.
im defo trying that and i liked the idea Dave lister said about back sweetening with honey. Do you have a link to the little pump thing you used for de-gassing please. Great Vid
One of the best tasting batches I’ve made was when it didn’t actually fully ferment, so there was still a little sugar left in the wine. But by all means back sweeten it or try adding a little Lemon Zest, the list goes on and on, it just depends what you’re ‘in to’ 👍 Here’s one listing for those pumps, www.ebay.co.uk/itm/4pcs-Reusable-Premium-Wine-Vacuum-Stopper-with-Wine-Saver-Pump-Champagne-Ku-/232471714820?mkcid=16&mkevt=1&_trksid=p2349624.m46890.l49286&mkrid=710-127635-2958-0
I Love ginger. So i will have to try this. I wonder how this may be used as a wash for a spirit or liquor? I bet if you back sweeten it with honey it would be a fine liquor
Do you know what, I hadn’t thought about using it in that way. And as Ginger is super cheap, it might be worth a pop! I did do a Ginger Infusion video a while ago, but as this stuff is mega potent, I do find it hard to get it ‘right’ for my taste. So somehow, I’ll probably find a way to mess it up again 😂 Keep Shining 😎😎
I might also recommend a small amount lime peel or maybe lemon peel, It could be very complimentary to the ginger. It may have a Caribbean or thai vibe. 🤔
For my tastes this recipe for the wine works well, with just enough poke from the Ginger, but not too much. And it’s not sweet or particularly dry either. I don’t think it needs any back sweetening, because I had one batch that didn’t fully ferment and it wasn’t as nice. But that’s what I think, each to their own and all that.
@@highly-spirited I made a double batch using your recipe yesterday, someone asked if I could make some for them. I doubled the ginger, the must tasted good!
Not sure if it takes just an hour to clear, Wine can take as long as it takes to clear (happens quicker if chilled though). The Finings I use normally takes a coupe of days to work. Part A is added to the Wine, then after an hour Part B is added. I get mine from eBay, search for SmartClear Finings. It’s in a clear packet that will treat 23-25 litres.
“Campden Tablets are used to kill off any potentially harmful bacteria that may may be present in the base ingredients used in winemaking, and to discourage any wild yeast from gaining a foothold. Campden will not kill yeast, but it creates an environment inhospitable to them” HTH
thanks for putting in the work. way too much for me. about a year before I started distilling I thought it would be fun to make beer and wine. 6 months later I took the piss water I made and put it in a still. yep. that worked for me..lol
I gave up on making beer a while ago as well, but still enjoy the wine side of it. And I drink more of that stuff than the spirits I make. Although you’d never think it, due to how my channel comes across 😆 Keep Shining buddy 😎😎
Hey, why did you add the pectin? LoL I died a little bit inside when I saw you add it. I seem to spend half my wine making life trying to get rid of the stuff. It's particularly obnoxious in cranberry wine. I'm not positive, but I think it ferments out into methanol. Anyway, keep it up, you have a fun channel.
If the Wine is crystal clear before bottling, then there shouldn’t be any settlement from the wine. I’ve kept some for over a year and they’ve still look as good as new. The Wine can be pretty Cloudy after Fermentation has finished, but I’ve never had a problem with it Clearing after adding Finings. So how, and what, are you doing to Clear it?
@@nadineannmarie160569 so you can’t get it clear? If so, then just leave it and wait, and wait, and then wait a little longer. As it will clear over time. But if you’re in a rush you could try ‘cold crashing’ the Wine, or try a different Finings.
Giving your liver a break, by drinking just slightly less alcohol! Love it 😂 😂 😂 I find that amount of Ginger a nice trade off between it being tasty but not too fiery. And of course you have the option to backsweeten it. But everyone will have a different opinion and differing tastes. 😎
2 ounces of ginger mead makes my wear and tear arthritis feel good!
Superb process of wine
Nice one! Will give it a go. Great vid 👍
Great video thanks . 👍
Great stuff! Thanks! I’m definitely giving this a go 👍🏼
Please do! I love it and always have some of this wine kicking about. Use a little more Ginger if you like the fiery burn of it.
Your video is very good!! Thank you very much from Brazil!!
Glad you liked it!
@@highly-spirited Great!!
Nice that Jesse have you a shout out pal
Hey there buddy. Yes, it’s an immense honour for him to pop my channel like that!
Cool video! Cool recipe!
But I couldn't get the name of clarifying agent that you used, would feel better if you let me know..
Thanks ever so much, I do appreciate it when people are nice about my videos!
And the Fining I use is called SmartClear. But any wine clearing Finings will do the job.
I bet this is so good for you
Well the Ginger side of it must be, as for the alcohol side….😐😁
👍🏻👌🏻
Have you tried to distil it into spirit? I tried the elderflower wine I made and it turned out ok
I have done that before, but not to this wine. And I do like strong, punchy flavours, so Distilling this wouldn’t favour towards my tastes. Plus I love this stuff, so I’m afraid I couldn’t bring myself to do it to this wine 😆
Tats sooo awesome!!! What a beautiful wine!! Love it!! May I know which wine yeast did u use? Is it Lalvin K1?
I’m still making loads of this wine and loving it. I have found chucking in an odd orange in the fermenting stage adds a little extra to it.
As for yeast, I just use a dried VinClasse Wine Yeast. But, as you know, any wine yeast will work just fine.
@@highly-spirited TQ so much. I will definitely try it out myself.
Plz give the name of the agent/chemical you used for clearing the wine. Just help
Great video mate. Where did you get the de gassing pump??
iirc I got it from eBay. Put in ‘Wine Pump’ and you should get some results pop up. They’re used for reselling open wine bottles, but I found they create more than enough vacuum to degass fermented wine.
Where did you buy the degasser pump?
im defo trying that and i liked the idea Dave lister said about back sweetening with honey. Do you have a link to the little pump thing you used for de-gassing please. Great Vid
One of the best tasting batches I’ve made was when it didn’t actually fully ferment, so there was still a little sugar left in the wine. But by all means back sweeten it or try adding a little Lemon Zest, the list goes on and on, it just depends what you’re ‘in to’ 👍
Here’s one listing for those pumps,
www.ebay.co.uk/itm/4pcs-Reusable-Premium-Wine-Vacuum-Stopper-with-Wine-Saver-Pump-Champagne-Ku-/232471714820?mkcid=16&mkevt=1&_trksid=p2349624.m46890.l49286&mkrid=710-127635-2958-0
I Love ginger. So i will have to try this. I wonder how this may be used as a wash for a spirit or liquor? I bet if you back sweeten it with honey it would be a fine liquor
Do you know what, I hadn’t thought about using it in that way. And as Ginger is super cheap, it might be worth a pop! I did do a Ginger Infusion video a while ago, but as this stuff is mega potent, I do find it hard to get it ‘right’ for my taste. So somehow, I’ll probably find a way to mess it up again 😂
Keep Shining 😎😎
I might also recommend a small amount lime peel or maybe lemon peel, It could be very complimentary to the ginger. It may have a Caribbean or thai vibe. 🤔
@@davelister6085 yes, defo good with the lemon zest as well, not tried a lime in it though 🤔🤔👍👍
You didn’t sweeten the wine at all? Would you have to add something more than campden if you did?
For my tastes this recipe for the wine works well, with just enough poke from the Ginger, but not too much. And it’s not sweet or particularly dry either. I don’t think it needs any back sweetening, because I had one batch that didn’t fully ferment and it wasn’t as nice. But that’s what I think, each to their own and all that.
@@highly-spirited I made a double batch using your recipe yesterday, someone asked if I could make some for them. I doubled the ginger, the must tasted good!
@@transplantinnz2716 nice one! I love the amount of Ginger in it, anymore and it gets a little too fiery for me, so I hope it all works well for you.
Nice, I haven't seen anyone make that before, might give it a go
Plz type for me the name of the reagent/ chemical used to clear this wine in just hours. And the quantities I must use
Not sure if it takes just an hour to clear, Wine can take as long as it takes to clear (happens quicker if chilled though). The Finings I use normally takes a coupe of days to work. Part A is added to the Wine, then after an hour Part B is added. I get mine from eBay, search for SmartClear Finings. It’s in a clear packet that will treat 23-25 litres.
Why do you use risomnes
What was the pill that you ground up? Thanks
“Campden Tablets are used to kill off any potentially harmful bacteria that may may be present in the base ingredients used in winemaking, and to discourage any wild yeast from gaining a foothold. Campden will not kill yeast, but it creates an environment inhospitable to them”
HTH
what type yeast was added?
For this one I used a VinClasse Dried Active Wine Yeast. But any old Wine Yeast will do the job.
thanks for putting in the work. way too much for me. about a year before I started distilling I thought it would be fun to make beer and wine. 6 months later I took the piss water I made and put it in a still. yep. that worked for me..lol
I gave up on making beer a while ago as well, but still enjoy the wine side of it. And I drink more of that stuff than the spirits I make. Although you’d never think it, due to how my channel comes across 😆
Keep Shining buddy 😎😎
Hey, why did you add the pectin? LoL I died a little bit inside when I saw you add it. I seem to spend half my wine making life trying to get rid of the stuff. It's particularly obnoxious in cranberry wine. I'm not positive, but I think it ferments out into methanol. Anyway, keep it up, you have a fun channel.
Sorry may have been a slip of the tongue. I used a pectin enzyme/pectolase. HTH and we can bring that part of you back to life again 😂
@@highly-spirited much appreciated 😁
Does anyone try it and is it really?
I really don’t understand what you’re asking. It’s just a nice Ginger Wine.
Why is it that residue keeps forming in Ginger Wine in spite of being filtered several times.
If the Wine is crystal clear before bottling, then there shouldn’t be any settlement from the wine. I’ve kept some for over a year and they’ve still look as good as new.
The Wine can be pretty Cloudy after Fermentation has finished, but I’ve never had a problem with it Clearing after adding Finings. So how, and what, are you doing to Clear it?
@@highly-spirited I keep filtering over and over again.
@@nadineannmarie160569 so you can’t get it clear? If so, then just leave it and wait, and wait, and then wait a little longer. As it will clear over time.
But if you’re in a rush you could try ‘cold crashing’ the Wine, or try a different Finings.
How many liters is the Demijohn you are using? For a pom you are entertaining, lol😂🙃😂
These ones are 5 litres in size.
I think we all need a little bit of humour in life don’t we 😉😁
We don’t get ginger wine here in India except sometimes in duty free and I love ginger wine 😢
Sorry to hear that. Sounds like a right royal pain. Not that this is going to make you feel better, but I’m always making loads of this wine 🥴
Nice to give the liver a break! I’ll give it a bash.
Giving your liver a break, by drinking just slightly less alcohol! Love it 😂 😂 😂
I find that amount of Ginger a nice trade off between it being tasty but not too fiery. And of course you have the option to backsweeten it. But everyone will have a different opinion and differing tastes.
😎
I need no rest.... toughen up precious... ha ha ha 😂 I'm kidding dude love your comment
VG
My mum made some back in the 70's, it was rocket fuel
Better give Elon Musk your mum’s recipe then! 😂
2 months proses.. Wayyyy too long for me.
It really doesn’t feel like it takes that long, especially if you have loads of other things going on in a rotational system 🙂
Distill that puppy!!
Sir, that card has been marked and duly noted 😉😉😎😎
Plz give the name of the agent/chemical you used for clearing the wine. Just help