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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 . This recipe is adapted from the original published in Mrs Beeton's famous work and makes 4. Read more .5 litres (8 pints). Ingredients:
4.5 litres (8 pints) water 1.4 kg |
(3 lb) sugar |
one lemon - zest and juice |
1 teaspoon fresh yeast |
110g (4 oz ) raisins, stoned and chopped 40g |
(1œ oz ) ginger, peeled and bruised 75 ml |
(2œ fl oz ) brandy |
Directions:
1. Add the water, sugar, lemon zest and bruised ginger to a very clean saucepan. Bring to the boil, simmer for 1 hour.
2. Remove any scum and transfer to a large bowl. When it is luke-warm, add the yeast and leave overnight.
3. Next day, strain the lemon juice and add to the mix along with the chopped raisins.
4. Place everything in a suitable vessel.
5. 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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