Blueberry Ginger Wine

By : | 0 Comments | On : January 27, 2015 | Category : Alcohol, Fermentation, Food, Recipes

blueberry ginger wine

One of many ferments on the go at our house, here is my recent batch of wine.
As usual, I added lots of ginger. It’s worth pointing out that although Kevin doesn’t care too much for ginger, he likes this wine.

Although I used wine yeast which has the potential of a much higher alcohol content, I opted to keep it on the lower end this time and made this batch 6% ABV.
I debated adding a second round of sugar but really liked the flavor and bottled it instead.

I used:

3 c grated ginger
2 c blueberries
1/2 c lemon juice
20 peppercorns
1/2 cinnamon stick
Pinch sea salt
1 tsp vanilla
2 gallons water
5 c white sugar
3 c brown sugar
Pkg. Red Star wine/champagne yeast

I boiled the fruits and spices, then left it to simmer for 30 minutes before straining into a mash bucket. I added the sugar while it was still hot so it would dissolve. Once it cooled to 80F I added my yeast.

I took a hydrometer reading which showed 1.07 specific gravity (S.G.). I divided the liquid into 2 gallon milk jugs and covered the tops with several layers of cheesecloth held on by elastics.

Once the S.G. reached 1.03 (I believe it was around day 5 but forgot to write it down!), I racked it off, and replaced the cheesecloth with airlocks. The smaller airlocks I have fit perfectly in milk jugs.:)

After a couple more days, the S.G. was at 1.01, and I had to decide whether to add more sugar or not. I opted for having a drink that much sooner and bottled it up.

blueberry ginger wine

One gallon of it is aging in the back room, and the rest is being enjoyed!

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