mosh
Active Member
Traditional Scottish Recipes
- Ginger Wine
Ginger wine has been a popular drink for cold winter's nights - or as an addition to whisky to make a "Whisky Mac". This recipe is adapted from the original published in Mrs Beeton's famous work and makes 4.5 litres (8 pints).
Ingredients:
4.5 litres (8 pints) water 1.4 kg (3 lb) sugar One lemon - zest and juice 1 tsp fresh yeast 110g (4 oz) raisins, stoned and chopped 40g (1½ oz) ginger, peeled and bruised 75 ml (2½ fl oz) brandy
Method:
Add the water, sugar, lemon zest and bruised ginger to a very clean saucepan. Bring to the boil, simmer for 1 hour. Remove any scum and transfer to a large bowl. When it is luke-warm, add the yeast and leave overnight.
Next day, strain the lemon juice and add to the mix along with the chopped raisins. Place everything in a suitable vessel.
Stir the wine every day for 14 days. Add the brandy. Stop the vessel down by degrees and in a few weeks it will be ready to bottle.
this is the recipe i use for ginger wine it's a great way to fill your demijohns through the winter when the fruits not about i also don't use the brandy dosn't need it if your a big fan of ginger you can add more.
- Ginger Wine
Ginger wine has been a popular drink for cold winter's nights - or as an addition to whisky to make a "Whisky Mac". This recipe is adapted from the original published in Mrs Beeton's famous work and makes 4.5 litres (8 pints).
Ingredients:
4.5 litres (8 pints) water 1.4 kg (3 lb) sugar One lemon - zest and juice 1 tsp fresh yeast 110g (4 oz) raisins, stoned and chopped 40g (1½ oz) ginger, peeled and bruised 75 ml (2½ fl oz) brandy
Method:
Add the water, sugar, lemon zest and bruised ginger to a very clean saucepan. Bring to the boil, simmer for 1 hour. Remove any scum and transfer to a large bowl. When it is luke-warm, add the yeast and leave overnight.
Next day, strain the lemon juice and add to the mix along with the chopped raisins. Place everything in a suitable vessel.
Stir the wine every day for 14 days. Add the brandy. Stop the vessel down by degrees and in a few weeks it will be ready to bottle.
this is the recipe i use for ginger wine it's a great way to fill your demijohns through the winter when the fruits not about i also don't use the brandy dosn't need it if your a big fan of ginger you can add more.
