Whilst carefully evaluating a number of the proprieters of fermented goods at the local Good Food & Wine expo, or rather - trolling for tastings, I came across the booth for Stone’s, a popular european brand of ginger based goosd - most notably their ginger wine.

If you haven’t sampled their mouth candy, you must. Their alcoholic ginger beer and ginger wine is worth it - and I’m sure I’ll be a regular buyer - once I find a bottle shop that stocks it nearby.

In the meantime though, I thought I’d give it a go for myself. Of course I did.

Well, it turns out there aren’t that many recipes to be found. Of the several recipes I looked at, exactly zero of them used all the ingredients they specify - and don’t inspire confidence. So in my usual tradition - I decided to wing it.

So, here’s my recipe for ginger wine!


  • 1 big-ass bit of ginger, thinly sliced
  • 1.5ish kg of white sugar
  • 2 lemons, zested and juiced
  • 2 oranges, juiced


  1. Boil up about 2.5L of water in a saucepan, add ginger and lemon zest.
  2. Simmer for 15 minutes.
  3. Drain off juice into a second saucepan.
  4. Bring ginger and another 2.5L of water to the boil in the saucepan.
  5. Whilst the first saucepan is coming to the boil, heat the second and stir in all the sugar until it dissolved, then remove from heat.
  6. Drain off the ginger and put the liquid into the first saucepan, stir.
  7. Cover with a teatowel and stand for 12 hours.
  8. Warm the juice up a little bit and add some activated wine yeast
  9. Covering with a teatowel, stir twice a day for 3-5 days
  10. Strain the liquid into a demijon with an airlock.
  11. After twelve weeks of fermentation, rack every 3-4 months until it is has been going for 12 months.
  12. Bottle and enjoy.

As I write, I’m only up to stage 7, so pretend I’ve got a bottle of Stone’s, with a fresh linen covering the label - some I prepared earlier.

Updates as they come - I can’t wait :)

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