GINGER WINE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 60 min Total: 60 min
Yield
9.0 gallons of wine
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
ingredients
Instructions (8)
  1. Boil together for 1 hour in a copper (let it previously be well scoured and beautifully clean) the water, sugar, lemon-rinds, and bruised ginger.
  2. Remove every particle of scum as it rises.
  3. When the liquor is sufficiently boiled, put it into a large tub or pan, as it must not remain in the copper.
  4. When nearly cold, add the yeast, which must be thick and very fresh.
  5. The next day, put all in a dry cask with the strained lemon-juice and chopped raisins.
  6. Stir the wine every day for a fortnight.
  7. Then add the brandy.
  8. Stop the cask down by degrees, and in a few weeks it will be fit to bottle.
Original Text
GINGER WINE. 1819. INGREDIENTS.—To 9 gallons of water allow 27 lbs. of loaf sugar, 9 lemons, 12 oz. of bruised ginger, 3 tablespoonfuls of yeast, 2 lbs. of raisins stoned and chopped, 1 pint of brandy. Mode.—Boil together for 1 hour in a copper (let it previously be well scoured and beautifully clean) the water, sugar, lemon-rinds, and bruised ginger; remove every particle of scum as it rises, and when the liquor is sufficiently boiled, put it into a large tub or pan, as it must not remain in the copper. When nearly cold, add the yeast, which must be thick and very fresh, and, the next day, put all in a dry cask with the strained lemon-juice and chopped raisins. Stir the wine every day for a fortnight; then add the brandy, stop the cask down by degrees, and in a few weeks it will be fit to bottle. Average cost, 2s. per gallon. Sufficient to make 9 gallons of wine. Seasonable.—The best time for making this wine is either in March or September. Note.—Wine made early in March will be fit to bottle in June.
Notes
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