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5 from 1 vote
Ginger Wine
Prep Time
10 mins
Cook Time
25 mins
Fermenting time
16 d
Total Time
16 d 35 mins
Servings: 2 litres (approx)
Author: Shireen Sequeira
  • 2-1/4 litres 2250 millilitres water
  • 40 gm ginger * see notes
  • 700 gm sugar * see notes
  • juice & zest of 1 lime or lemon
  • juice & zest of 1 orange
  • 100 gm raisins preferably golden
  • 1/2 tsp dried yeast I used DCL
  • 40 ml brandy
  1. Zest (grate the outer rind/skin) the orange & lime and remove their seeds & extract the juices of both the fruits and set aside in the refrigerator. Clean raisins, wash, dry & set aside
  2. Place the ginger in the thick bottomed pan and crush/poke the ginger with a fork, add the water, sugar & zest of lime & orange and bring the water to a rolling boil. Reduce the flame and simmer it for 30mins and then turn off the flame.
  3. Allow the liquid to cool down. When it is tepid (lukewarm) pour the contents into a jar/buyaon. Add 1/2 tsp yeast & cover the mouth of the jar with a thick cloth and tie a knot at the neck of the jar. Keep overnight.
  4. Next morning add the orange/lime juices (at room temperature) & raisins and stir once with the wooden spoon. Cover with the thick cloth & place in a warm dark place for 2 weeks.
  5. You are required to stir the contents daily - ideally use a wooden spatula if you don't intend squeezing the puffed up raisins that remain on the surface with your fingers - this is just to get all the juices out of the raisins.
  6. On completion of 2 weeks you will notice that the sediment has settled down & no longer floats at the surface. Add the brandy, give it a stir, cover & keep for another 2-3 days after which you can strain it into the empty wine/liquor bottle and cork it lightly. I left it for another week untouched (unfiltered). I plan to bottle it just before serving.
Recipe Notes

1. You may add extra ginger if you prefer a stronger wine. However, ginger wine can get really spicy so I have added only 40 gms which when combined with the sugar gives out a lovely sweet taste with a hint of spiciness & alcohol.
2. I added an extra 50gm of sugar (total of 750gm), however I think 700gm is perfect as it gives out a delicately sweet wine.
3. All equipment used should be sterile ie washed clean and completely dry with no traces of moisture. You may dry the ceramic jar/bottle & the wine bottle in the sun (preferably) or just dry it out in the shade for a longer time.