Ginger Wine

45 gms (1½ oz) bruised ginger.
1.360 gms (3lb) sugar. Granulated.
2 lemons.
1 Seville orange.
453 gms (1 lb) raisins. Stoned.
¼ teaspoon pectic enzyme.
4.546 litres (1 gallon) water.
30 gms (1 oz) dried yeast. A general wine yeast will suit this one.

Peel the lemons and orange very thinly (keep the rest of the lemons and orange for later use) and bruise the ginger. Gently boil the peelings, ginger and sugar for 1 hour. Allow to cool to 21° C  and pour into your plastic bucket. Add the juice of the lemons and orange together  with raisins, pectic enzyme and yeast. Cover and leave to stand for one week stirring two or three times each day. After one week strain off the liquid into a dark demijohn and fit airlock. Allow to ferment to a finish. Syphon off through a wine filter and bottle. Do not use for at least 6 months .The longer it is kept the better it is.



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