GINGER WINE RECIPE
About 5 inches / 12cm root ginger?
5 litres of water?
Zest and juice of 4 lemons
500g raisins, chopped or squashed by putting in a carrier bag and pounding, or a 200ml can of white grape juice concentrate ?
1 sachet of white wine yeast?/ Yeast nutrient
Peel and finely slice the ginger, place in a plastic fermenting bucket, add the lemon zest and the raisins, then pour over 2½ litres of boiling water. Cover and leave for 24 hours.
Add 2.5 litres of boiled and cooled water, the sugar, lemon juice and yeast nutrient and stir until the sugar is dissolved, then the yeast (follow the instructions on the packet). Cover and leave to ferment for three or four days then transfer into a demijohn using a sterilised sieve and funnel. Fit a bubble trap and allow to ferment for a couple of months. Rack-off into a fresh demijohn and leave until clear, then bottle.
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