Photo by: Kanko
1 cup chopped white or golden raisins
1 ounce thinly sliced ginger root
2 lbs granulated sugar
zest & juice of 1 lime
zest & juice of 2 small lemons
water to 1 gallon
1 tsp yeast nutrient
1 pkt wine yeast
Boil water and pour over all ingredients but yeast (in primary). When water cools to under 100 degrees F., add activated yeast. When specific gravity drops to 1.015-1.010, strain tea, ginger and zest. Transfer liquid to secondary and attach airlock. Ferment to dryness, rack, top up, and reaffix airlock. Stabilize when clear. Wait 30 days, sweeten if desired, and rack into bottles. Allow 3-6 months to smooth out.
This recipe is Jack Keller's and can be found on his site Winemaking Home Page.
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