I'm interested in making a ginger wine --- not the kind like Stone's
Green Ginger Wine (although that's good), but a white or rosé wine
fermented with ginger in it, probably a strong apéritif-like one.

These [1,2] are the closest recipes that I've been able to find, and I
wonder if anyone here has recently tried them or anything similar. In
particular, I'd appreciate advice on the following points.

* How much ginger for about 4.5 litres of wine? (I like ginger and
won't mind if the result has a very strong taste.)

* Should I peel it before shredding it?

* How long should it stay in the must?

Thanks.


[1]
http://winemaking.jackkeller.net/reques41.asp
[2]
http://www.greenchronicle.com/connie...inger_wine.htm


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