mon, sep 21, 20
ginger iced tea
other drinks, hard, summer
two 750mL wine bottles
1 gallon container or bottle
1 small saucepot
1 large pitcher
1 brewsy bag
approximately 1 gallon of Welch’s white grape juice (or similar white grape juice)
1 cup sugar
1 cup sugar
1 cup water
1/2 cup peeled and thinly sliced ginger
one 750 mL bottle brewsy white wine
2 1/2 quarts freshly-brewed iced tea
candied ginger (optional)
for your wine
for your simple syrup
for your cocktail
to make your wine
if not fermenting in the store bought juice container, pour one gallon of white grape juice into your personal 1 gallon container.
use the sweetness calculator to determine how much sugar to add and juice to remove. we recommend a slightly sweeter wine for this recipe, but it’s up to your taste! removing juice is necessary to give the wine enough room to breathe without bubbling over while fermenting.
once calculated, mix in appropriate amount of sugar and remove appropriate amount of grape juice for headroom.
add brewsy bag.
apply the airlock and leave the container somewhere dark and warm (75-77°F is best) for 3 days.
move to the fridge for 48 hours.
after 48 hours in the fridge, pour wine off the sediment that has gathered in the bottom of the bottle (best to pour into an extra empty bottle or large bowl, rinse out the original bottle, and then return wine to newly rinsed bottle).
store your wine in the fridge to keep chilled and fresh.
to make your simple syrup
add your water and sugar to a saucepan over medium heat.
stir continuously until all sugar is dissolved.
remove from the heat, then add the fresh ginger. let sit for about 10 minutes to steep.
strain and let sit until completely cooled.
to make your cocktail
combine your tea and simple syrup, and put in the refrigerator to chill.
when ready to serve, fill your glass with ice.
add 1 cup of tea and top off with 1/4 cup of brewsy white wine.
garnish with candied ginger, if desired.