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📝 Description
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🥘 Ingredients
To 9 gallons of water allow 27 lbs. of loaf sugar, 9 lemons, 12 oz. of bruised ginger, 3 tablespoonfuls of yeast, 2 lbs. of raisins stoned and chopped, 1 pint of brandy.
👨🍳 Method
Boil together for 1 hour in a copper (let it previously be well scoured and beautifully clean) the water, sugar, _lemon-rinds_, and bruised ginger; remove every particle of scum as it rises, and when the liquor is sufficiently boiled, put it into a large tub or pan, as it must not remain in the copper. When nearly cold, add the yeast, which must be thick and very fresh, and, the next day, put all in a dry cask with the strained lemon-juice and chopped raisins. Stir the wine every day for a fortnight; then add the brandy, stop the cask down by degrees, and in a few weeks it will be fit to bottle.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Ginger Wine, and I must say, it was an adventure. I found the process of bruising the ginger to release its oils oddly satisfying, but the real delight came from the lemon rinds. I expected a sharp, citrusy note, but the slow simmering with sugar and ginger mellowed them into something almost floral. It was a pleasant surprise that added a unique depth to the final brew. This recipe is perfect for the patient home brewer looking to experiment with vintage libations. The wait is worth it — the resulting ginger wine is a warm, spicy elixir that's perfect for sipping by the fire. I bottled mine just in time for the holidays, and it's been a hit at gatherings. If you're up for a project that yields a rewarding, boozy reward, give this one a go. Just be prepared to wait a few weeks before you can enjoy the fruits of your labor.
