Ginger Wine

To every gallon of cold water add 31/2 lbs of demerara sugar, 3 ozs of bruised ginger, 2 oranges and 2 lemons. Cut the fruit very thinly and put the juice and the peel into the barrel also 1 oz of split raisins. The gallon should not quite fill the cask at first. Stir it well until the sugar has dissolved which will take two to three days. Then add a little yeast. Do not sstir again but in about a week fill the cask and cork it up. Bottle in about 3 months time. Must have 51/2 galloped cask to put 4 galloons