Sufficient to make 9 gallons of wine.

The best time for making this wine is either in March or September. Wine made early in March will be fit to bottle in June.

  1. 9 gallons of water
  2. 27 lbs. of loaf sugar
  3. 9 lemons
  4. 12 oz. of bruised ginger
  5. 3 tablespoonfuls of yeast
  6. 2 lbs. of raisins stoned and chopped
  7. 1 pint of brandy
  • Juice all of the lemons; save the rind
  • 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
  • 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 (2 weeks)
  • Add the brandy, stop the cask down by degrees, and in a few weeks it will be fit to bottle

  • Source: The Book of Household Management by Isabella Beeton (1859)

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