| Ginger Wine |
| ingredients: |
This
recipe is adapted from the original
published in Mrs Beeton's famous
work and makes 4.5 litres (8
pints).
4.5 litres (8 pints) water
1.4 kg (3 lb) sugar One lemon
- zest and juice 1 tsp fresh
yeast 110g (4 oz) raisins, stoned
and chopped 40g (1½ oz)
ginger, peeled and bruised 75
ml (2½ fl oz) brandy |
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| method: |
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.
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| Ginger
wine has been a popular drink for cold
winter's nights - or as an addition
to whisky to make a "Whisky Mac".
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