Ginger Wine

80g root ginger
2 oranges
2 lemons
225g chopped raisins
1.3 sugar
yeast and nutrient
water to 4.5 litres

Peel fruit and put in bucket with raisins.  Boil 3.5 litres water, add sugar and crushed ginger.  Boil for 30 minutes, making up to 4 litres and then bring back to boil and pour onto fruit.  Allow to cool and add yeast and nutrient.   Leave in covered bucket for ten days, then strain into demijohn.  Rack when fermentation finishes and wine clears.

OG: 1.120

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