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Ginger Wine


Yield: 4.5 litres

4.5 litres water
1.4 kg sugar
1 lemon; zest and juice
40 g ginger root; peeled and bruised
1 teaspoon fresh yeast
110 g raisins
75 ml brandy

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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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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