![adding rose water to wine homebrew adding rose water to wine homebrew](https://assets.epicurious.com/photos/54b036efcae54b6703412786/4:6/w_666,h_999,c_limit/51139600_turkish-delight_1x1.jpg)
I have to admit, I was very surprised by the yeast activity after just one day it bubbled away vigorously for almost two weeks. With the liquid and yeast combined, I stored it in a dark cupboard at room temperature and checked in on it every few days. Next, I pitched a packet of white wine yeast into the glass carboy (demijohn) and fitted an airlock. Once all of the ingredients were in the carboy (demijohn), it looked a little like the image below. Once the liquid had cooled to the appropriate temperature, I poured it into the glass carboy (demijohn) and added the raisins at the same time as well as the lemon zest and juice. Its important to cool the liquid before adding the yeast - if the temperature is too hot it will kill the yeast cells. Once the liquid had finished boiling for 30 minutes, I placed it in an ice bath to cool to a temperature of around 25 degrees celsius.
ADDING ROSE WATER TO WINE HOMEBREW FREE
In order to save some time and ensure that my brewing gear was as clean as possible and free of any nasties, I sanitised a 1 gallon glass demijohn (carboy) with some Star San solution. Once the ginger was chopped, I added it to the water and waited for it to reach a slow boil.
![adding rose water to wine homebrew adding rose water to wine homebrew](https://images.gotoliquorstore.com/product/1000022367/58778449-0e9a-4b74-8189-4289f616db62_1000.jpg)
ADDING ROSE WATER TO WINE HOMEBREW SKIN
While the water in the brew pot was heating up to a boil, I grated the hard skin off of the root ginger and then chopped the pieces as roughly and as small as I could. Once I had my ingredients assembled, I started by adding 4.5 litres of water to my brew pot and adding 1.5 kg of white sugar to the water. The best thing about this recipe is that you can make almost all of it from the ingredients that you can buy on the shelves at your local supermarket. The ingredients for this recipe are as follows and should make around 1 gallon (5 litres). In fact, I’d say the most important ingredient for this recipe is time - if you are looking to get the best out of this Ginger Wine, I’d leave it alone to ferment and store for at least six months to a year. It is an easy to follow recipe that only needs a few ingredients to get started. Recipeįor this recipe, I used the guidance in Booze, but slightly altered it based on my own experience.
![adding rose water to wine homebrew adding rose water to wine homebrew](https://quevedoportwine.com/wp-content/uploads/2020/12/GinCocktail.jpg)
I wouldn’t exactly call it a hardcore brewing book, but it is a fun read and gets your brewing imagination thinking outside of the box. Simply entitled Booze, it is a collection of easy to follow homebrew recipes that range from beer to wine to cider. Pretty certain I had seen a recipe for it somewhere before, I searched through my bookshelf and lo and behold, I came across this book by John Wright. After sampling a few of these ginger delights, it got me wondering if I could make Ginger Wine myself. For some reason it always seems to remind me of Christmas as the warming glow of the ginger kicks in (or it could be the glow of the whisky!). It is quite a simple recipe really - two parts Ginger Wine, one part Bourbon and served over ice in a short glass. When I’m not drinking beer, one of my favourite cocktails has to be a Whisky Mac.