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Ingredients
- 9 ounces, weight (scant) Ginger, Chopped Finely
- 2-3/4 pounds Sugar
- 3 pieces Dry Red Chilies
- 8-1/2 cups Water
- 1/2 teaspoons Dry Yeast
- 3/4 ounces, weight Citric Acid
Method
- Boil the chopped ginger along with sugar, broken red chillies and water for 5 minutes. Let cool. Strain the mixture and add the yeast and citric acid. Stir well to ensure that the citric acid crystals are dissolved.
- Transfer to an airtight container and keep untouched for 3 days. Your wine will be ready on the 4th day.
