Green Ginger Wine
 

--
G'day all,
I often make an acceptable basic 'house' wine with a ginger
beer kit and wine yeasts for the rare times I'm just not in the mood for a
beer. What I was wondering though, is how do they make that green ginger
wine they sell (Stones etc.) in the shops? It's syrupy, darkish and tangy
on the tongue. And speaking of leg openers, how is vermouth made?

China
Wingham
NSW

Green Ginger Wine
 

China wrote:

> And speaking of leg openers, how is vermouth made?

<http://winemaking.jackkeller.net/request185.asp>


P.S. Your whole post is displayed as a signature in my newsreader...
might want to drop the -- at the start of the posts. :)
--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields

Green Ginger Wine
 

You could try green food colouring - the 'green' in commercial ginger wines
is - in my opinion - just there for colouring rather than flavour.
Incidentally, Stones is not green in colour - though it does come in a green
bottle!
"China" > wrote in message
...
>
> --
> G'day all,
> I often make an acceptable basic 'house' wine with a
ginger
> beer kit and wine yeasts for the rare times I'm just not in the mood for
a
> beer. What I was wondering though, is how do they make that green ginger
> wine they sell (Stones etc.) in the shops? It's syrupy, darkish and tangy
> on the tongue. And speaking of leg openers, how is vermouth made?
>
> China
> Wingham
> NSW
>
>

Green Ginger Wine
 

A recipe for ginger wine can be found at
http://winemaking.jackkeller.net/reques41.asp.

And a recipe for vermouth can be found at
http://winemaking.jackkeller.net/request185.asp.



"China" > wrote in message
...
>
> --
> G'day all,
> I often make an acceptable basic 'house' wine with a
ginger
> beer kit and wine yeasts for the rare times I'm just not in the mood for
a
> beer. What I was wondering though, is how do they make that green ginger
> wine they sell (Stones etc.) in the shops? It's syrupy, darkish and tangy
> on the tongue. And speaking of leg openers, how is vermouth made?
>
> China
> Wingham
> NSW
>
>