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Drink

Ginger Wine

A fermented beverage made from water, sugar, lemon, ginger, yeast, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and ginger match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Ginger Wine

Ingredients

Directions

Make the base

  1. Boil the water and sugar together for 30 minutes, skimming off any foam.

  2. Pour the hot mixture over the rinds of the lemons and the bruised ginger.

  3. When the mixture is warm, squeeze in the lemon juice and add a little yeast.

Ferment and age

  1. Let it ferment for 2-3 days.

  2. Transfer to a cask and seal it tightly for 6 weeks.

  3. Add the pulp of the ginger and lemons to the cask with a little isinglass, but remove the pips and white parts of the lemons to avoid bitterness.

Bottle

  1. Bottle the wine, adding 1 gallon of brandy for every 12 gallons of wine.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Sugar + gingertop 17% of all pairs
    Smell alikelow
    Cooked together14,054 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Ginger + brandytop 21% of all pairs
    Smell alikelow
    Cooked together905 recipes

    Shared aroma: isoamyl acetate (banana, pear).

Sugar and ginger barely smell alike, yet cooks put them together in 14,054 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Provides the sweetness and the sugar that yeast ferments into alcohol.
Yeast
Ferments the sugar into alcohol and carbon dioxide.
Ginger
Adds its sharp, aromatic flavour to the wine.
Lemons
Add acidity and citrus aroma; the rinds and juice supply flavour.
Brandy
Raises the alcohol content and fortifies the wine.
Isinglass
Acts as a fining agent that helps clear the wine.

The step that matters

Removing the pips and white parts of the lemons. The white pith and pips release bitter compounds into the wine during ageing, so they must be removed before the pulp is added to the cask.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, ginger, brandy):

  1. Apricotfits better
  2. Vanillafits better
  3. Pearfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, ginger, brandy. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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