How to make Ginger Wine

Ginger wine takes a while to ferment, so start some now and it’ll be there to warm you up come winter.


  • 12cm root ginger
  • 5 litres of water
  • 1.4kg sugar
  • Zest and juice of 4 lemons
  • 500g raisins, chopped or squashed by putting in a carrier bag and pounding, or a 200ml can of white grape juice concentrate
  • 1 sachet of white wine yeast
  • Yeast Nutrient


  1. Peel and finely slice the ginger and place in a plastic fermenting bucket.
  2. Add the lemon zest and the raisins, then pour over 2½ litres of boiling water. Cover and leave for 24 hours.
  3. Add 2.5 litres of boiled and cooled water, the sugar, lemon juice and yeast nutrient and stir until the sugar is dissolved, then the yeast (follow the instructions on the packet).
  4. Cover and leave to ferment for three or four days then transfer into a demijohn using a sterilized sieve and funnel.
  5. Fit a bubble trap and allow to ferment for a couple of months. Rack-off into a fresh demijohn and leave until clear, then bottle.