I took inspiration for this recipe from M.A. Jagendorf’s Folk Wines, Cordials and Brandies. The heat of the ginger makes the wine taste as if it had a higher alcohol content than it actually does, but this property mellows with age.
• 3 pounds potatoes, clean, unpeeled and quartered
• 1 pound wheat berries or brown rice
• 2 gallons water
• 2 lemons, sliced into rounds
• 2 oranges, sliced into rounds
• 2 ounces fresh gingerroot, minced
• 8 cardamom pods
• 4 allspice corns
• 5 pounds white sugar
• 1 packet wine yeast
1. Simmer potatoes and grain in water for 25 minutes. Strain. Add lemons, oranges, ginger and other spices. Boil for 15 minutes, pour into crock, cover with plate or lid and let sit 2 to 3 days. Proceed with steps 2 through 8 from Basic Worty Wine.
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