INGREDIENTS

INSTRUCTIONS

I have never tried these recipes myself. I found them in my recipe
database.  Have Fun!
Put into a large bowl or jar the sugar, the rinds (thinly peeled), add the
juice of the two lemons, and the well-bruised ginger. Add the squeezed
halves of the lemons to the water as it comes to the boil. When it reaches
boiling point, pour it over the ingredients in the bowl. Remove lemon
halves, stir well and cover. When tepid add the yeast, previously dissolved
in a small amount of the warm liquid. Use a small bottle for this, dropping
crumbled yeast in and shaking it to dissolve; leave it half-an-hour or more
before adding it to the liquor. Lastly, stir in the cream of tartar. Cover
and leave for 24 hours. Strain and bottle, and tie down the corks. NEVER
use screwstoppers or the bottles may burst. Store in a cool place and drink
fairly soon. Take care when opening the bottles, or they are apt to froth
over.
From: First Steps In Winemaking, Author: C.J.J Berry
ROBERT.FOSTER@NASHVILLE.COM
(ROBERT FOSTER)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Having Truth decay? Brush up on your Bible!”