A Very Ancient Craft
2 oz. well-bruised root ginger
1 Ib, raisins
3 Ib. sugar
2 gallon water
Rind and juice of 2 large lemons and 2 oranges
Enough cayenne pepper to cover a sixpence
Crush the root ginger and boil with the pepper and fruit rind for twenty minutes. Strain and stir in the sugar, add the chopped raisins and when cool add the fruit juice, nutrient abd fermenting yeast. After one week strain and press the raisins and continue the fermentation in the usual way. This is a very old-fashioned and much-flavoured wine; another of the many that can be made in the winter and which drinks very well in the winter, especially as a nightcap before going to bed.