Ginger Country Wine

Total timeline: 88 days (28 fermentation + 60 aging)

  1. Day 0

    Boil ginger + sugar

    Simmer sliced ginger with sugar-water 30 min. Don't boil hard — preserves the heat.

  2. Day 0

    Cool + add citrus

    Cool to 70°F. Add lemon juice and Campden.

  3. Day 1

    Pitch yeast

    After 24h, add nutrient and yeast.

  4. Day 1-8

    Primary

    Ferment 5-7 days at 65-70°F.

  5. Day 8

    Strain + rack

    Strain ginger out; rack to glass carboy.

  6. Day 8-28

    Secondary

    Ferment to dryness.

  7. Day 60

    Stabilize + bottle

    K-meta, optional back-sweeten. Bottle and rest 30+ days.