Very Good Ginger Wine

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Base
Fermentation and Flavor
Finishing
Alternative Base
Instructions (6)
  1. Boil together, for half an hour, fourteen quarts of water, twelve pounds of sugar, a quarter of a pound of the best ginger bruised, and the thin rinds of six large lemons.
  2. Put the whole, when milk-warm, into a clean dry cask, with the juice of the lemons, and half a pound of sun raisins.
  3. Add one large spoonful of thick yeast, and stir the wine every day for ten days.
  4. When it has ceased to ferment, add an ounce of isinglass, and a pint of brandy.
  5. Bung the wine close, and in two months it will be fit to bottle, but must remain longer in the cask should it be too sweet.
  6. When it can be obtained, substitute for the water in this receipt cider fresh from the press, which will give a very superior wine.
Original Text
VERY GOOD GINGER WINE. Boil together, for half an hour, fourteen quarts of water, twelve pounds of sugar, a quarter of a pound of the best ginger bruised, and the thin rinds of six large lemons. Put the whole, when milk-warm, into a clean dry cask, with the juice of the lemons, and half a pound 585of sun raisins; add one large spoonful of thick yeast, and stir the wine every day for ten days. When it has ceased to ferment, add an ounce of isinglass, and a pint of brandy; bung the wine close, and in two months it will be fit to bottle, but must remain longer in the cask should it be too sweet. When it can be obtained, substitute for the water in this receipt cider fresh from the press, which will give a very superior wine. Water, 14 quarts; sugar, 12 pounds; lemon-rinds, 6: ginger, 1/4 lb.: 1/2 hour. Juice of lemons, 6; raisins, 1/2 lb.; yeast, 1 spoonful; isinglass, 1 oz.; brandy, 1 pint.
Notes
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