Homemade Ginger Wine Recipe – No Yeast, No Fuss, Just Bold Flavour!
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Ginger Wine – A Homemade, Heartwarming Toast to New Beginnings
Homemade Ginger Wine - Fresh, Spicy & Made Without Yeast
"This easy homemade ginger wine recipe is made without yeast, infused with fresh ginger and chillies, and is a festive must-have for Christmas or New Year."
Let’s welcome the New Year with a cheer... and a clink!
A glass of my long-dreamt-of homemade Ginger Wine – warming, aromatic, and soul-hugging. 🍷✨
As I write this, Essence of Life – Food completes its 3rd year and steps gracefully into its 4th (2019). And what better way to celebrate this milestone – and the new beginnings that come with January – than by finally ticking off a recipe I’d been meaning to make for years?
Yes, years.
A Recipe 10 Years in the Waiting...
This Ginger Wine Recipe has lived quietly in my handwritten recipe book since 2009 – underlined, starred, and stubbornly marked “for next time.” Every now and then, I’d buy ginger specifically for it, only to back out at the last minute. Maybe it was the timing, maybe the laziness – who knows?
But this year, with a few batches of Raisin Wine and Banana Wine already snug in my wine corner, I decided: enough waiting! I rolled up my sleeves and brought this spicy little number to life.
And it didn’t disappoint.
What Makes This Ginger Wine Special?
This isn’t your store-bought wine. It’s:
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Made without yeast (yes, natural fermentation!)
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Infused with the sharp heat of fresh ginger roots
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Balanced with dry red chillies for a warm zing
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Deepened by a touch of caramelised sugar – for that gorgeous hue and bittersweet body
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No raisins, no additives – just honest, old-fashioned flavours.
The first sip is like being wrapped in a spiced shawl – earthy, bold, and just sweet enough. (Though I didn't sip any!!! 😅)
Let's look into the Cultural Significance of Ginger Wine
Ginger Wine in Indian Christian Communities
Now here’s a sip of tradition that goes way beyond the bottle! Ginger wine isn’t just a cosy winter warmer or a Christmas classic across the world—it also holds a beautifully nostalgic spot in the hearts of many Indian Christian communities. Especially among East Indian Catholics in Mumbai and Goan Catholics. These communities have a long tradition of making homemade wines like ginger wine for festive occasions such as Christmas and weddings.
A Festive Favourite in East Indian & Goan Homes
Among the *East Indian Catholics of Mumbai and Goan Christians, homemade wines are not just recipes—they’re rituals. Come Christmas or a wedding, kitchens buzz with the making of ginger wine, toddy, and even khimad (a local brew you probably haven’t heard of unless you’ve been lucky enough to sit at one of those bustling festive tables).
In East Indian homes, ginger wine is often lovingly simmered in earthen jars and later served in quaint little clay glasses called cheuvnies. Rustic, earthy, and utterly charming—just the way Christmas memories should be.
Kolkata’s Christmas Tradition
Travel to Kolkata, and you’ll find another heart-warming tradition: homemade ginger wine, paired with rich fruit cake, gifted and shared as tokens of love during Christmas. It’s not just a treat—it’s a custom soaked in sweetness and sentiment.
Ginger Wine is More Than a Drink—It’s a Heritage
From the mud pots of Mumbai to the colonial lanes of Kolkata, ginger wine has quietly fermented into something more than just a drink. It’s a symbol of togetherness, of heritage lovingly passed from one kitchen to another—one glass at a time. And it stays as a meaningful part of Indian Christian culinary heritage and festive culture.
*Did You Know? Despite the name, “East Indian” Catholics actually hail from Mumbai and surrounding areas in western India — the term was given by the Portuguese and British long ago to distinguish them from other Indian Christians. So, no, they’re not from Northeast India! Just a quirky historical label that stuck around.
New Year, New Cheers!
Let’s raise a toast to 2019 – to tradition, to homemade joys, and to this humble yet celebratory Ginger Wine. 🥂
Ginger Wine – The Recipe Overview
- Recipe Type: Homemade Wine
- Difficulty: Medium
- Yield: 1.5 bottles
- Author: SM, Essence of Life – Food
Time Estimate
- Prep Time: 30–45 mins
- Fermentation Time: 7–10 days
Love this one? Wait till you see the rest – Dive into more Homemade Wine Recipes here!
Old-School Ginger Wine – Traditional, Easy, Festive, Fiery & Full of Flavour
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Ingredients
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Ginger – 1 cup, fresh and peeled
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Sugar – 3 cups
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Dry Red Chillies – 10–12 (adjust to taste)
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Lemon Juice – juice of 2 lemons (or 2 teaspoons of citric acid)
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Water – 1.5 litres
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Caramelised Sugar – ½ cup (see below for detailed instruction)
Let's first see How to make Caramel Syrup for Ginger wine,
How to Caramelise Sugar for Ginger Wine
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Ingredients for Caramel
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Sugar – ½ cup
- Water – 1 tablespoon
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Warm water – ¼ cup (heated but not boiling)
For a detailed step-by-step guide on How to make Caramel Syrup, click the link.
Step-by-Step Method for Caramelizing
Combine Sugar and Water
- In a heavy-bottomed pan, add ½ cup sugar and 1 tbsp water.
Melt Sugar
- Place the pan on medium heat and let the sugar melt slowly without stirring.
ProTip: Do not stir the sugar & water while melting to avoid crystallisation. And use medium heat throughout the entire process for even caramelisation and to prevent burning.
Watch for Colour Change
- Keep an eye on the sugar syrup as it turns golden brown. Remove from heat once this colour is reached.
ProTip: Caramelise to your preferred colour, from golden brown (mild flavour) to dark brown (richer flavour).
Warm Water
- Meanwhile, warm ¼ cup water until just warm (not boiling).
- Add Warm Water carefully.
- Slowly pour the warm water into the caramelised sugar. Be cautious of bubbling and splashing.
*Safety Note: Pour slowly and carefully—caramelised sugar can splash and cause burns. Do not stir the sugar and water while melting to avoid crystallisation. Use warm water only; do not use hot or cold water to avoid seizing the caramel.
Boil the Mixture
- Return the pan to medium heat and boil gently for about 5 minutes.
Cool Down
- Turn off the heat and let the caramel cool before using.
ProTip: Caramel can be prepared in advance and refrigerated until needed.
Step-by-Step Method for Ginger Wine
Prep the Ginger
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Wash and peel the ginger thoroughly.
- Slice it roughly, then coarsely crush using a mixer grinder or mortar-pestle.
ProTip: Crushing helps extract more flavour. Don’t grind it too fine – we want flavour, not mush!
Simmer the Base Mixture
- In a large heavy-bottomed pan, add the crushed ginger, sugar, dry red chillies, and 1.5 litres of water.
- Bring it to a boil on medium heat, then simmer for 30 minutes, letting the flavours meld.
Note: Your kitchen will smell absolutely divine at this stage.
ProTip: Adjust chilli count based on their heat. Mine weren’t too spicy, so I used 12.
Cool & Transfer
- Turn off the heat and let the mixture cool completely.
- Transfer to a glass or ceramic jar (or traditional bharani), ensuring it’s big enough to hold everything with room to stir.
- Cover it with a tight-fitting lid.
ProTip: Avoid plastic or metal containers for fermentation. Ceramic and glass are your best mates here.
Add Lemon & Caramel
- The next day, add lemon juice (or citric acid) and caramelised sugar to the cooled ginger mix.
- Stir well with a long wooden ladle.
Note: Lemon adds zing and helps preserve. Citric acid is a great substitute if you're out of lemons.
ProTip: See below for how to make caramelised sugar easily at home.
Fermentation Time
- Cover the jar and set it aside to ferment for 7 to 10 days.
- Each day, open the jar, stir well with a clean wooden ladle, and cover it again.
Note: Stirring is crucial to keep fermentation active and healthy.
ProTip: In tropical weather, fermentation can happen faster – keep an eye and nose on it!
- After 7–10 days, strain the mixture using a fine muslin cloth or sieve.
- Discard the sediment and transfer the wine to sterilised glass bottles.
- Store in the refrigerator for longer shelf life.
ProTip: Always use clean, dry bottles. Moisture invites mould – and we don’t want that drama! Do we?
Serve & Enjoy
- Serve chilled with a handful of ice cubes.
- It’s sweet, spicy, zesty – and oh so satisfying. Cheers!
ProTip: Store the bottled Ginger Wine in the refrigerator for longer shelf life and to keep the flavours fresh.
Ginger Wine Storage Suggestions
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Once fermented and strained, store the Ginger Wine in clean, dry glass bottles.
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Refrigerate for best shelf life and flavour retention.
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If stored well, it stays good for up to 6 months or more.
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Avoid plastic bottles — the acidity of the wine doesn’t play well with them.
ProTip: Label your bottles with the date brewed – it’s handy for tracking the ageing process.
Serving Suggestions
- Chill and pour over a generous handful of ice cubes.
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Pair it with Christmas fruit cake, spiced biscuits, or just a relaxed evening.
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You can even use it as a base for cocktails – try my Dragon Cocktail with fresh orange juice!
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Add a slice of lemon or a curl of orange zest for an elegant touch.
ProTip: The wine matures in flavour over weeks. So, if you can wait (I know it’s hard), it gets even better!Ginger Wine, Demystified
FAQ - Ginger Wine, Demystified
Is this an alcoholic drink?
- Yes, this version naturally ferments and contains mild alcohol. It’s not a hard liquor, but a mellow homebrew.
Can I skip the red chillies?
- You can reduce or skip, but they add a subtle warmth and complexity. Don’t worry — it won’t turn fiery.
Why does wine turn cloudy? Is it spoiled?
- Cloudiness during fermentation is normal. But if it smells off, or develops mould, discard it. Cleanliness is key.
What if I don’t have a Bharani or Earthen jar?
- Use a glass jar with a tight lid. Just ensure it’s non-reactive and roomy.
Can I make it without caramelised sugar?
- Yes, but caramel gives it depth, colour, and a rich finish. It’s worth that extra step!
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A Sip of Time-Honoured Warmth
There’s something timeless about a bottle of homemade Ginger Wine — bold, spicy, gently sweet, and laced with memories. It’s not just a festive drink; it’s a bottled legacy. Whether you make it for Christmas, Easter, or just because nostalgia knocks, this golden brew connects generations.
So roll up your sleeves, let the aromas fill your kitchen, and taste the magic of slow brewing. And hey, once you master this, the world of home brews is yours to explore…
Recipes you might like:
- Fancy a Grape Wine just like grandma made?
- Or maybe Pineapple Wine that’s tropical and tangy.
- Banana Wine, Dates Wine, Apple Wine – all waiting for you.
- And don’t forget to shake up a Dragon Cocktail – my zesty ginger wine + orange mix for parties that slay.
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Craving a fizzy twist? Try my refreshing Ginger Ale made from the same ginger wine – it’s sparkle with soul!
If you enjoyed this recipe, you’ll absolutely love my collection of classic homemade wines and beverages — each one with a story, a season, and a soul.
Take a sip and let tradition swirl on your palate — brewed right from your kitchen! I'd absolutely love to hear what you think — drop your thoughts in the comments below! 🥂
Homemade Ginger Wine isn't just a drink—it's a toast to tradition. Let this be your new festive favourite. 🍷
2 comments
Ginger wine without yeast? Will it ferment. I doubt
ReplyDeleteHi!
ReplyDeleteThanks for your comment! This Ginger Wine is made without adding yeast, and it still ferments beautifully — especially in warm tropical climates like ours. The ginger, lemon juice, and sugar naturally kick off the fermentation process over a week to 10 days.
But if you'd prefer to add yeast, you absolutely can — just adjust the quantity to suit the amount of ingredients used in the recipe. A little nudge with yeast can help, particularly in cooler regions.
That said, this traditional method has always worked wonders for me — spicy, warming, and full of character! 🍷
Cheers,
– SM