Very Good Ginger Wine

Instructions

1. Boil together for half an hour: fourteen quarts of water, twelve pounds of sugar, a quarter of a pound of the best ginger bruised, and the thin rinds of six large lemons.
2. When the whole is milk-warm, put it into a clean dry cask with the juice of the 6 lemons and half a pound of sun raisins.
3. Add one large spoonful of thick yeast.
4. Stir the wine every day for ten days.
5. When it has ceased to ferment, add an ounce of isinglass and a pint of brandy.
6. Bung the wine close. In two months it will be fit to bottle, but must remain longer in the cask should it be too sweet.
7. Variation: when it can be obtained, substitute for the water in this receipt cider fresh from the press, which will give a very superior wine.