Ginger Wine

Ingredients

• six gallons of water
• eighteen pounds of loaf sugar
• the thin rinds of seven lemons
• two Seville oranges
• half a pound of unbleached ginger
• a quarter of a pound of raisins
• an ounce of isinglass
• two tablespoonfuls of thick fresh yeast

Method

1. 1

   Boil water, sugar, lemon rinds, ginger, and raisins for an hour.

2. 2

   Skim and pour off into a vat until the next day.

3. 3

   Strain, add lemon and orange juice, isinglass, and yeast.

4. 4

   Stir daily until fermentation ceases, then bung and leave for six weeks before bottling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 609. The excerpt below is the record exactly as published.

Ginger Wine. — Boil, in a perfectly clean copper, six gallons of water, eighteen pounds of loaf sugar, the thin rinds of seven lemons and two SeviUe oranges, half a pound of unbleached ginger, bruised, and a quarter of a pound of raisins. Boil for an hour, skim carefully, and pour off into a large vat until the next day. The preparation must not bo left in the copper. Strain, add the juice of the lemons and oranges, an ounce of isinglass, and two table-spoonfuls of thick fresh yeas

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