Racking ginger wine

Racked ginger wine. A thin film had built up just below the surface of the wine, and the sediment wasn't too heavy but very unstable; some was carried over. Topped up with filtered water, and added 1tsp bentonite to help clear, as well as 1tsp sodium metabisulphite to stop fermentation, aid clearing and kill any bacteria in the film. Should be ready for bottling after mid-March 2010, and drinking from around July 2010, peaking July 2011.

Ginger wine stage 2

Moved to secondary fermentation in a demijohn. Couldn't help but swallow a bit (mouth-iniated syphoning - a dirty but delicious habit) and it's amazingly warming, though not too gingery. Added a litre or two of filtered water to top up, and left to ferment. This is going to be a good one.

It looks really warm - just how it tastes!

Ginger wine stage 1

From Ginger country wine recipe

Chopping the ginger and sultanas:

Adding them to the fermentation bucket:

With tea and sugar solution (used white cane sugar) added:

After the first night's fermentation (Young's wine yeast, standard stuff):