Ginger Wine

from  Complete Practical Brewer  1852

Take sixteen quarts of water; boil it; add one pound of bruised ginger; infuse it in the water for forty-eight hours, placed in a cask in some warm situation; after which time, strain off this liquor; add to it eight pounds of lump sugar, seven quarts of brandy, the juice of twelve lemons, and the rinds of twelve oranges; cut them; steep the fruit and the rinds of the oranges for twelve hours in the brandy; strain the brandy; add it to the other ingredients; bung up the cask; and in three or four weeks it will be fine: if it should not, a little dissolved isinglass will soon make it so.

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