Well my first try at a wine. I took some of Wildaho's ideas and incoorperated my own.
10-11 lbs. granulated sugar
9 oz. dried ginger root
6 large cinnamon sticks (6-7 in.)
30 whole cloves
4 cups brown sugar
3 vanilla beans ( cut and diced)
1 anise pod
3 tsp. DAP
1 tbsp grape tanin
EC-1118 yeast
Dillute sugar in heated water including brown. Cut vanilla beans in half long ways and dice. Throw in to bottom of primary before sugar water added. Boil dried ginger root and cinnamon stick for 5-10 minutes in 1/2 cup sugar and water mixture. Throw into primary.
Rehydrate yeast as per manufacturers directions. :icon_study: Throw in cloves and let sit for 12 hours. Take some of your must and mix in 1 1/2 tsp. DAP and tanin. Add to must and pitch rehydrate yeast.
Aerate daily as to keep yeasties breathing.
Once SG reaches 1.030, rack into secondary and Add anise pod after first rack and taste in one weeks time in secondary. Pull out to flavor. Save anise pod in case flavor disipates and put back in. Remove to taste again.
Add 2nd 1 1/2 tsp of DAP at end of 1/3 sugar break
OG is 1.090
Action in about 2 hours.
I made this last night and tasted it. It tasted very fall like. Like a candle you would burn at Thanksgiving. Hoping to dry this out to about 1.000-0.995. Serve this on a cool Fall evening sitting in front of a fire with your loved one.
Hoping not to sound too romantic. LOL :laughing7:
I will keep you posted on my progress. My thanks to Wildaho for his determination and savy on the Ginger Meth recipe. :cheers:
10-11 lbs. granulated sugar
9 oz. dried ginger root
6 large cinnamon sticks (6-7 in.)
30 whole cloves
4 cups brown sugar
3 vanilla beans ( cut and diced)
1 anise pod
3 tsp. DAP
1 tbsp grape tanin
EC-1118 yeast
Dillute sugar in heated water including brown. Cut vanilla beans in half long ways and dice. Throw in to bottom of primary before sugar water added. Boil dried ginger root and cinnamon stick for 5-10 minutes in 1/2 cup sugar and water mixture. Throw into primary.
Rehydrate yeast as per manufacturers directions. :icon_study: Throw in cloves and let sit for 12 hours. Take some of your must and mix in 1 1/2 tsp. DAP and tanin. Add to must and pitch rehydrate yeast.
Aerate daily as to keep yeasties breathing.
Once SG reaches 1.030, rack into secondary and Add anise pod after first rack and taste in one weeks time in secondary. Pull out to flavor. Save anise pod in case flavor disipates and put back in. Remove to taste again.
Add 2nd 1 1/2 tsp of DAP at end of 1/3 sugar break
OG is 1.090
Action in about 2 hours.
I made this last night and tasted it. It tasted very fall like. Like a candle you would burn at Thanksgiving. Hoping to dry this out to about 1.000-0.995. Serve this on a cool Fall evening sitting in front of a fire with your loved one.
Hoping not to sound too romantic. LOL :laughing7:
I will keep you posted on my progress. My thanks to Wildaho for his determination and savy on the Ginger Meth recipe. :cheers:
