CGH - Green Tea and Ginger Wine


      • 16 Tsp/TBags            Green Tea
      • 1 cup                      White or golden raisins, chopped
      • 30 gram                   Ginger Root, Thinly Sliced
      • 1 kilo                      Sugar
      • 1                            Lime, Zest and Juice
      • 2                            Lemon, Zest and Juice
      • 4.5 litre                   Water (half)
      • 1 tsp                       Nutrient
      • 1 tsp                       Yeast

 

 

  1. Boil water and pour over all ingredients buy yeast (in primary)
  2. When water cools to under 100 degrees F add activated yeast. 
  3. When specific gravity drops to 1.015 to 1.010 (1-2 weeks), strain tea, ginger and zest
  4. Transfer liquid and add 400 ml sugar syrup to secondary and attach airlock
  5. Ferment to dryness, rack, top up and reaffix airlock. Stabilise when clear. 
  6. Wait 30 days, sweeten if desired and rack into bottles. Allow 3-6 months to smooth out.


Recipe courtesy of Jack keller Winemaking