Back in 2008 / 2009 we had a brilliant englishman named Parkie. He had many talents, the least amongst them being wine making. Here is his advice to all who want to emulate panya wine:
For the New Panya Winerer:

Welcome to the Panya winery. This escapade has flourished over the last few months, and as a result, a fine array of interesting wines have been produced, to fuel our nights of frivolity. I wanted to try and share some of what I've learned, in the hope that ideally, a new long term member of Panya will honourably take up the
wine maker’s torch, and ensure the safe continuation of
wine production for many future generations of smelly permaculturists to come.
Making tasty wine is very easy, and if you follow a few simple steps you will find that it is actually quite hard to make a bad wine.
Here's a simple recipe for 20 litres of ginger wine:
Take 1.5kg of fresh ginger. Slice it all up fairly thin, with the skins, and then boil it for about one and a half hours in the biggest pot we have (about 18 litres), so you essentially end up with a very strong tea brew.
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