Ginger Wine No. 2

Ingredients

• ten gallons of soft water
• fifteen pounds of loaf-sugar
• the whites of six eggs
• one-half pound of sliced and bruised white ginger
• the thin-peeled yellow rind of a dozen lemons
• a gill of yeast
• two ounces of isinglass

Method

1. 1

   Add sugar to water and boil for half an hour.

2. 2

   Stir in ginger and lemon rind, let cool, then add yeast.

3. 3

   Reserve some mixture to dissolve isinglass, mix, and let stand for twelve hours before bottling.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 131. The excerpt below is the record exactly as published.

GINGER WINE No. 2 (Old Recipe) To ten gallons of soft water add fifteen pounds of “‘loaf- sugar clarified with the whites of six eggs,” and one-half pound of sliced and bruised white ginger. When this has boiled one-half hour stir into it the thin-peeled yellow rind of a dozen lemons and let stand till cool. Then add a gill of yeast

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