Recipe Archives->Drinks->Ginger Wine

Ginger Wine
Yield:  4.5 litres

4.5 litres water  
1.4 kg sugar  
1 lemon, zest and juice
40 g ginger root, peeled and bruised
1 teaspoon fresh yeast    
110 g raisins
75 ml brandy 

Add the water, sugar, lemon zest and bruised ginger to a very clean
saucepan.  Bring to the boil, simmer for 1 hour.  Remove any scum
and transfer to a large bowl.  When it is luke-warm, add the yeast
and leave overnight.  Next day, strain the lemon juice and add to
the mix along with the chopped raisins.  Place everything in a
suitable vessel.  Stir the wine every day for 14 days.  Add the
brandy.  Stop the vessel down by degrees and in a few weeks it will
be ready to bottle.

Printable version: ginger-wine.txt.