Another for Gingerwine
Boil nine quarts of water with six pounds of lump sugar, the rinds of two or three lemons very thinly pared, with two ounces of bruised white ginger half an hour; skim. Put three quarters of a pound of raisins into the cask; when the liquor is lukewarm, tun it with the juice of two lemons strained, and a spoonful and a half of yeast. Stir it daily, then put in half a pint of brandy, and half an ounce of isinglass shavings; stop it up, and bottle it six or seven weeks. Do not put the lemonpeel in the barrel.