ginger and lemon wine

chadspad · Post: # 43727Post **chadspad** » Thu Dec 14, 2006 2:47 pm

Calling all those that have made the ginger and lemon was, has it completely cleared? I am having real trouble with mine clearing. There are no bits in it but its sort of cloudy - I wondered if this is due to the ginger, after all, ginger beer is always cloudy. Its ready for bottling other than that and tastes scrummy.

Luath, did u make the lavender wine? And if so, did u use dried flowers?

dibnah · Post: # 44130Post **dibnah** » Wed Dec 20, 2006 11:31 am

mine is still not clear and has been fermenting for two and a half weeks, but there is still plenty of bubbling to go.

shiney · Post: # 44148Post **shiney** » Wed Dec 20, 2006 1:50 pm

My ginger and lemon wine is still bubblin' away nicely. Cloudy as can be, but then I did pound the ginger roots with my massive pestle and mortar to get all that gingery flavour out!

It smells lovely tho'!

chadspad · Post: # 44169Post **chadspad** » Wed Dec 20, 2006 7:52 pm

Im giving up on trying to clear it now. It stopped fermenting months ago and still hasnt cleared. I think its a haze due to the ginger. Im bottling it tomora, sod it lol

shiney · Post: # 44171Post **shiney** » Wed Dec 20, 2006 8:13 pm

Did you put camden (sp?) tabs in to clear it? I don't think it matters as long as it tastes good and has the desired effect!

chadspad · Post: # 44188Post **chadspad** » Thu Dec 21, 2006 8:16 am

Yes done campden tablet & 3 lots of pectolase. Not to worry, its not like I have wine buffs to impress anyway! Its really yummy so just gonna do it. Bottle with xmas dinner I reckon

dibnah · Post: # 44651Post **dibnah** » Sat Dec 30, 2006 11:24 am

Mine is still fermenting hard should I just leave it to do it's thing? I guess adding the campden tablets stops the fermentation process, it has been over four weeks now.

I'm just impatient

the.fee.fairy · Sat Dec 30, 2006 3:01 pm

I left mine for months (forgot about it is the honest answer) and it had stopped bubbling when i rediscovered it.

It was cloudy for ages, and then i bottled it and it seemes to clear quite quickly.
I did put campden tablets in it a week before i bottled it though.

Its yummy scrummy indeed! I've had a bottle over christmas, my friend's making her way through a bottle, and i've got a few to give away to deserving people.

chadspad · Post: # 44742Post **chadspad** » Sat Dec 30, 2006 7:12 pm

U should leave it to finish fermenting completely. Then it needs racking (taking the wine off the yuk at the bottom) and topping up again with sugar water. It will then re-ferment for a bit. Rack again but just top up with water so fermenting doesnt occur again. Then add campden tablet to stop further fermenting, add potassium sorbate if u are going to add further sugar for taste. Wait about 3 weeks to make sure all bits have fallen to bottom and no fermenting restarts. Then bottle.

I know youre probably gagging to drink it - Ive been there too but you cant rush this wine making process. If u do it can be awful and undrinkable but done properly its lovely. I have 10 different gallons of wine on the go - I had been trying to rush for at least 5 of them to be ready for xmas but having checked the SG with my hydrometer theyre not ready and theres nothing worse than wine that aint done!! Be patient if u can

dibnah · Post: # 44943Post **dibnah** » Mon Jan 01, 2007 2:53 pm

thanks will do I do have 30 bottles of cider to keep me going.

shiney · Post: # 45380Post **shiney** » Sat Jan 06, 2007 1:05 pm

My Lemon and Ginger is still merrily bubbling away. When it stops should I syphon it out of the bottle and rinse out all the gunk at the bottom, then replace it?

What ratio of sugar to water to fill it up again?

It smells great, I keep having a sniff at the top of the bubbler thingy!

Where to get campden tabs? I haven't bought any for ages.

chadspad · Post: # 45407Post **chadspad** » Sat Jan 06, 2007 5:08 pm

Yes when its stopped, rack it (syphon it off the gunk), rinse and replace back into container. C.J.J.Berry says to top-up u should use the same ratio of sugar that was used in the beginning. If the original must contained 3lb (48 oz) of sugar to the gallon, use 3 oz of sugar in half a pint of water.

I buy campden tabs from Ebay but only cos I cant get them here.

Chickpea · Post: # 45430Post **Chickpea** » Sat Jan 06, 2007 7:00 pm

You can't buy wine making supplies in France? That's just weird.

chadspad · Post: # 45437Post **chadspad** » Sat Jan 06, 2007 7:49 pm

They dont use anything other than the fruit and sugar - no yeast or other additives of any sort. They dont use demi-johns or airlocks either, the wine is just made in buckets or barrels. Makes wine making difficult cos I have to get it from Ebay and u can guarantee after Ive made an order there will be something else I need!! I have to use 5 litre water bottles instead of demi-johns altho they do work just as well.

dibnah · Post: # 45557Post **dibnah** » Sun Jan 07, 2007 6:56 pm

Where to get campden tabs? I haven't bought any for ages.

I get all my brewing supplies from wilkinsons, I don't know if they sell them all year but they still have them now.