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Ginger Wine
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 4.5 litres (8 pints).
Ingredients:
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
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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