456 GINGER WINE. 



STINGER WINE and GINGER BEER. 



Of late years, the flavour of ginger in these articles, 

 particularly in the beer, has attracted the public 

 favour. For the wine of a superior quality, Slbs. of 

 loaf sugar per gallon will be required ; the quantity 

 of powdered ginger, from loz. to an ounce and a half 

 per gallon (surely this quantity of the basis of the 

 wine is small). Boil for some time before adding the 

 sugar, which must be full 31bs. per gallon. One ounce 

 of tartaric acid (cream of tartar), previously dissolved 

 in boiling water, may be added ; or if the citron or 

 lemon flavour be preferred, boil all together, three 

 quarters of an hour, the rind of a lemon to each gallon 

 having been introduced. The decoction being cooled 

 as quickly as possible, fermentation may be forwarded 

 by a small portion of yeast. The wine requires to be 

 more carefully fermented than the beer, previously to 

 being racked into a cask. If brandy be allowed, one 

 pint to ten or twelve gallons of wine will be sufficient. 

 But Mr. Booth declares against the admixture of al- 

 cohol to fermented wines, preferring additional strength 

 in the must, whence additional spirit would accrue, 

 though at the risk of a longer time required to pro- 

 duce maturity. Generally this wine is ready much 

 sooner than any other, yet is a good keeper ; and, 

 granting the process of making has been skilfully con- 

 ducted, it will seldom require fining ; with 31bs. of 

 sugar to the gallon, it may become fit for drinking in 

 two months. 



The most approved recipe for GINGER BEER To 

 every gallon of water, #l.bs. loaf sugar and 1 oz. 







