Dug this recipe off another Forum. Presumably it is to make one 4.5 litre DJ of wine.
INGREDIENTS
Clove 30g
Light brown sugar 1.5Kg
Ginger 30g
Lemons 3
Seville orange 1
Water 4.5 litres
Yeast and nutrient
METHOD
Grate the peel from the oranges and lemon, avoiding the white pith, put in a muslin bag with the cloves and bruised ginger. Boil the water, drop in the bag, and simmer for an hour.
Take out the bag, put sugar in polythene bucket and pour over boiling water. Stir to dissolve sugar, add the yeast nutrient and juice of oranges & lemons.
Allow to cool to 21oC then add yeast.
Leave closely covered for 4 days in a warm place then stir, pour in to a fermenting jar and fit an air lock.
Leave till it clears then siphon off for the first time.
When the wine has cleared completely, thrown a second sediment, and fermentation has ceased, bottle.
Personally, before pitching the yeast, I would add a cup of strong tea and a teaspoonful of Pectolase to add tannin and improve clarity respectively.