Ginger Wine. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time
Cook: 60 min Total: 60 min
Yield
10.0 gallons
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (4)
  1. To ten gallons of water put eight pounds of loaf-sugar and three ounces of bruised ginger; boil all together for one hour, taking the scum off as it rises; then put it into a pan to cool.
  2. When it is cold, put it into a cask, with the rind and juice of ten lemons, one bottle of good brandy, and half a spoonful of yest.
  3. Bung it up for a fortnight: then bottle it off, and in three weeks it will be fit to drink.
  4. The lemons must be pared very thin, and no part of the white must, on any account, be put in the cask.
Original Text
Ginger Wine. No. 3. To ten gallons of water put eight pounds of loaf-sugar and three ounces of bruised ginger; boil all together for one hour, taking the scum off as it rises; then put it into a pan to cool. When it is cold, put it into a cask, with the rind and juice of ten lemons, one bottle of good brandy, and half a spoonful of yest. Bung it up for a fortnight: then bottle it off, and in three weeks it will be fit to drink. The lemons must be pared very thin, and no part of the white must, on any account, be put in the cask.
Notes
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