Ginger Wine

Ingredients

• For every ten gallons of water
• take 231b. of loaf sugar
• and lib. of bruised ginger
• put in the juice of thirty-six large lemons
• and |oz. of isinglass

Method

1. 1

   Boil water, sugar, and ginger for half an hour, stirring constantly.

2. 2

   Add lemon juice and minced peels in the last ten minutes.

3. 3

   Cool, add yeast, and ferment.

4. 4

   After fermentation, add ginger, isinglass, and brandy, then bottle after three weeks.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 39. The excerpt below is the record exactly as published.

Ginger Wine. — For every ten gallons of water take 231b. of loaf sugar and lib. of bruised ginger. Boil it all together for half-an-hour, stirring and skimming LIQUEURS, WINES, &o. 79 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 |oz. of isinglass

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