GRAPE & GINGER WINE
( Adapted frm : Ms Tan Lee Eng)
A)
1kg Bentong Ginger (clean & flatten)
800gm dark grape
4 bottle x 1.5ml water
4 pkt of sugar cane sugar
B)
1 bottle of mei hua rice wine
C)
4 spicy chiew ping * crushed & sieve
4 sweet chiew ping
Method : Boils ingredients (A) with low fire for 1hrs. Let cool overnight. Add ing (B) & (C) before transfer into container for 3mth. After due sieve & transfer into bottle.
