Begun yesterday - currently fermenting merrily in a bin:
80g ginger root, finely chopped; Juice and peel (no pith) of 2 lemons and 2 oranges; 220g raisins; 1.3kg sugar; 4L of water (to be topped up to 4.5L/ one Imperial Gallon, when put into a fermenting jar in a week or so) Yeast and nutrient, obvs 馃憣 The ginger is boiled for 30 ish minutes first in about 2L of water, into which the sugar is also dissolved, then added to the rest of the water & other ingredients when cool enough, finally adding the yeast once it's about 20藲C.
