Very Good Ginger Wine

Ingredients

• fourteen quarts of water
• twelve pounds of sugar
• a quarter of a pound of the best ginger bruised
• the thin rinds of six large lemons
• half a pound of sun raisins
• an ounce of isinglass
• a pint of brandy

Method

1. 1

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

2. 2

   When milk-warm, put into a clean dry cask with lemon juice and sun raisins.

3. 3

   Add yeast and stir daily for ten days.

4. 4

   When fermentation ceases, add isinglass and brandy, bung the wine close, and in two months it will be fit to bottle.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 506. The excerpt below is the record exactly as published.

VERY GOOD GINGER WINE. Boil together, for half an hour, fourteen quarts of water, twelve pounds of sugar, a quarter of a pound of the best ginger bruised, and the thin rinds of six large lemons. Put the whole, when milk-warm, into a clean dry cask, with the juice of the lemons, and half a pound chap, xxix.] SYRUPS, LIQUEURS, ETC. 585 of sun raisins ; ada one large spoonful of thick yeast, and stir the wine every day for ten days. When it has ceased to ferment, add an ounce of isinglass, and a pint of brandy

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