The root of the ginger plant has long been an important food supplement. Dried and ground, it is a spice. Pickled, it is a relish. Candied, it is a delicacy. Shredded fresh, it is a condiment. In the condiment form, it is sometimes added to wine recipes which would otherwise yield uninspiring results. But it can be used to make a wine of its own.
Ginger wine can be enjoyed in its own right or used as a blend to give life and interest to wines that would otherwise lack them, especially herbal, grain and vegetable wines. As a separate wine, it should be stabilized and sweetened to a specific gravity of 1.008 (2% residual sugar). It goes well on a cold day, being both pleasant and warming. On warmer days, it should be served chilled.
Mix up the grape juice and dissolve the sugar into it in the primary fermentation vessel. Shred the ginger and add it and the chopped or minced raisins to the primary. Add acid blend, tannin and yeast nutrient to must and stir well to dissolve. Sprinkle dry yeast on top of must (do not stir) and cover primary with sterilized cloth. After two days, stir twice daily until specific gravity drops to 1.020. Pour must through nylon straining bag (to collect solids) into secondary and squeeze bag to extract all juice. Discard solids and fit airlock to secondary. Rack after 30 days, top up and reattach airlock. Ferment to absolute dryness (about 2 more months), stabilize, sweeten to taste, wait 10 additional days, and rack into bottles. May drink immediately, but will improve with 6 months aging. This wine may be served as is or blended with other wines lacking in interest. [Adapted from W.H.T. Tayleur's The Penguin Book of Home Brewing & Wine-Making]
My thanks to Floyd Humphries for the request.