Ginger Wine No 2 Recipe
Twenty-six quarts of water, eighteen pounds of white Lisbon sugar, six
ounces of bruised ginger, the peel of six lemons pared very thin: boil
half an hour, and let it stand till no more than blood warm. Put it in
your cask, with the juice of six lemons, five spoonfuls of yest, and
three pounds of raisins. Stir it six or seven times with a stick through
the bung-hole, and put in half an ounce of isinglass and a pint of good
brandy. Close the bung, and in about six weeks it will be fit for
bottle. Let it stand about six months before you drink it. If you like,
it may be drawn from the cask, and it will be fit for use in that way in
about two months.
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