Ginger Wine

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902

Source: The Queen Cookery Books. No.3. Pickles and Preservatives
Time: Cook: 30 min Total: 30 min
Yield: 10.0 – 11.0 gallons
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

For the wine base

For every ten gallons of water ↝ Water, tap [Tap water]
23lb. of loaf sugar ↝ Sugar, NFS [Sugars and honey]
1lb. of bruised ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]

For flavouring and finishing

the juice of thirty-six large lemons ↝ Lemon, raw [Citrus fruits]
half the peels minced as fine as may be ↝ Lemon peel, raw [Fruits and Fruit Juices]
the toast spread with yeast as before
the ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
1/2oz. of isinglass
a quart of brandy ↝ Brandy [Liquor and cocktails]

Instructions (8)

For every ten gallons of water take 23lb. of loaf sugar and 1lb. of bruised ginger.
Boil it all together for half-an-hour, stirring and skimming it constantly.
The last ten minutes it is boiling, put in the juice of thirty-six large lemons, with half the peels minced as fine as may be.
Now pour this into the tub and when cool add the toast spread with yeast as before.
When the fermentation ceases, skim off the crust very carefully, and put the liquor into the cask with the ginger, lemon peel, and 1/2oz. of isinglass, and also a quart of brandy.
When it has ceased hissing, stop the cask down tightly, and leave it for three weeks, then bottle off.
If the cask holds ten gallons, it is best to make eleven gallons of the wine, and keep filling up the cask till it has done hissing.
Be sure to keep it closely stopped.

Original Text

Ginger Wine.—For every ten gallons of water take 23lb. of loaf sugar and 1lb. of bruised ginger. Boil it all together for half-an-hour, stirring and skimming it constantly; the last ten minutes it is boiling, put in the juice of thirty-six large lemons, with half the peels minced as fine as may be. Now pour this into the tub and when cool add the toast spread with yeast as before. When the fermentation ceases, skim off the crust very carefully, and put the liquor into the cask with the ginger, lemon peel, and ½oz. of isinglass, and also a quart of brandy. When it has ceased hissing, stop the cask down tightly, and leave it for three weeks, then bottle off. If the cask holds ten gallons, it is best to make eleven gallons of the wine, and keep filling up the cask till it has done hissing. Be sure to keep it closely stopped. From experience I should recommend peeling the lemons very thinly in preference to mincing them. Best made about April. It is marvellously effervescent.

Notes

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