Wine / Red Wine

February 28th, 2020

Natural Red Wine

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Brew label

Ingredients*

* This recipe results in a batch of  ( 3.8 / 10 / 20 )  liters.

Fermentables

  • 18,7 kg of Eindhoven-grown Red Grapes

Yeast

  • 25 g of Grated Ginger

Here's how it's done.

Preface

Brewing is a craft that revolves around on Planning and Sanitation — make sure you have all ingredients and equipment ready and sanitised: this will save you a lot of headaches later on.

However, Brewing is also about Experimentation and Enjoying Yourself. As a wise man once said: Relax. Don't worry. And have a homebrew.

The Harvest — [1/4]

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Processing the Harvest — [2/4]

During The Boil we prepare the Wort for The Fermentation Phase by making sure all fermentable materials are mixed well in our liquid.

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The Fermentation — [3/4]

During The Fermentation we use our own cultivated yeast (Mr. Ginger Bug) to turn the Wort into Ginger Beer! For this to happen, two things are crucial: Sanitation and Temperature Control.

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Artboard 1

Intermezzo: Keep in a dark place at room temperature for one week, until the fermentable sugars have been converted into alcohol. That's the brew day done for now! Time to relax and have a pint 🍻.

Bottling — [4/4]

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Stats for Nerds

Finally, here are some statistics that brewing nerds would appreciate. Keep in mind these have been measured using homebrewing equipment, and may not be lab-accurate. If you managed to get your hands on a bottle of this brew, we would recommend you experience it using this tasting sheet!

Initial Specific Gravity (OG) 1.060
Final Specific Gravity (FG) 0.998
Alcohol By Volume (ABV) 7.9%
Bitterness (IBU) N.A.
Colour (SRM) N.A.
Clarity Slight Haze

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