Very Good Ginger Wine

Preparation info

    • Difficulty


Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About


  • Water, 14 quarts
  • sugar, 12 pounds
  • lemon-rinds, 6:
  • ginger, ¼ lbs.; ½ hour.
  • Juice of lemons, 6
  • raisins, ½ lbs.
  • yeast, 1 spoonful
  • Isinglass, 1 oz.
  • brandy, 1 pint.


Boil together, for half an hour, fourteen quarts of water, twelve pounds of sugar, a quarter of a pound of the best ginger bruised, and the thin rinds of six large lemons. Put the whole, when milk-warm, into a clean dry cask, with the juice of the lemons, and half a pound of sun raisins; add one large spoonful of thick yeast, and stir the wine every day for ten days. When it has ceased to ferment, add an ounce of isinglass, and a pint of brandy; bung the wine close, and in two months it will be fit to bottle, but must remain longer in the cask should it be too sweet. When it can be obtained, substitute for the water in this receipt cider fresh from the press, which will give a very superior wine.