Adding ginger to Rhubarb Wine

[tudou]

I've made quite a few batches of rhubarb wine now but fancy doing one with ginger in it. Trouble is, I have no idea how much to add. Any idea how much would be suitable for the below recipe?

The recipe calls for:
1.5kg rhubarb
1.5kg caster sugar
250ml grape concentrate

Mix rhubarb and sugar, leave for 3 days then add the liquid, concentrate and water to make up 1 gallon. Ferment with a white win yeast.

Would about 50g sliced ginger added to the fermenting stage be reasonable for a hint of ginger?

[MarkA]

I'd say 50g will be a good amount. I have made marrow wine with 25g bruised ginger, which gave a nice hint of ginger but was quite subtle, 50g should cut through the rhubarb nicely. I did make rhubarb and ginger once but unfortunately didn't keep the recipe

Bung it in the fermenter and see how it turns out!

[charlespe]

You don't need a lot of ginger init. 30g is more than enough for your batch. Too much ginger is changing the taste