This research was aimed to determine the effect of starter and sugar concentration on characteristics ginger wine optimal obtain best wine. study used a Completely Randomized Design with two factors. The first factor namely: 10, 15, 20% (v/v), second concentration, 20, 25, 30% (w/v). parameter tested were alcohol (ethanol) level, reducing sugar, total acid, acidity (pH), soluble solid, a...