Ginger Wine

Ingredients

• six pounds of root-ginger
• five gallons of water
• fifteen pounds of brown sugar
• eight sliced lemons
• one quart of best brandy
• a little yeast

Method

1. 1

   Bruise the ginger, mix with water, and boil for half an hour.

2. 2

   Add brown sugar and boil until dissolved.

3. 3

   Cool, strain, and put into a cask with sliced lemons and yeast.

4. 4

   After fermentation, close the bung and let it sit undisturbed for three months, then bottle.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 161. The excerpt below is the record exactly as published.

GINGER WINE. Bruise six pounds of root-ginger, mix with it five gallons of water, and boil half an hour; add fifteen pounds of brown sugar, and boil until well dissolved. Cool, strain, and put it into a cask with eight sliced lemons, one quart of best brandy, and a little yeast

Cook this with the app: pantry check, scaling, and the assistant.