To Make Ginger Wine

This ginger wine recipe hails from the mid-18th century, authored by Elizabeth Langley in 1757. At this time in England, the art of home-brewing was still very much alive, and ginger wine was a popular homemade cordial, especially valued during cold seasons. The use of lemons and ginger not only imparted flavor, but were also believed to have health benefits. Wine, beer, and 'small beers' were often made at home for both everyday drinking and festive occasions. Langley’s recipe reflects the pro-active, practical approach of women managing household provisions—a testament to the vital role women played in the culinary and medicinal brewing traditions of their time.

A large copper or iron kettle was set over an open hearth or range for boiling the water, sugar, and ginger. After boiling, the liquid would be transferred into a wooden or earthenware fermentation tub—sometimes called a 'stand' or 'cask'. Hand tools included wooden spoons or paddles for stirring, a sharp knife for peeling lemons, and muslin cloths for straining juice. The vessel would be covered with a cloth (later, corked tightly) to allow gentle fermentation and prevent contamination. Bottling was done into glass bottles with corks and wax for sealing.