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UPDATE on clove ginger wine. It wasn't at all the same as the lost recipe but was quite pleasant on its own, a bit disappointing with rum, but made a really exciting whisky mac! All gone now. Thanks for your interest.

10 L Wilko Cabernet Sauvignon Running total 7430L

Second racking today. It's not very clear, not too sweet and it's not very alcoholic but it's quite palatable. I think there was too much orange juice in the must and that's probably why it didn't ferment out and still has a predominantly orangey flavour. It'll do for this year but I'll try...

Following CJJ Berry's recipe and advice from Dutto and OldPeculier I used an ounce (30g) of cloves, an ounce an a half (45g) of root ginger, peeled and sliced, pared the rinds of 3 unwaxed lemons and one large, scrubbed orange and simmered all that in a jelly bag for an hour. Then added 3lb of...

Thank you. That's a really interesting idea. I'm still not sure about the orange, whether the acidity balance would be right. I suppose this is going to have to be experimental.

Really kind of you, thank you. I did actually find this one too - it's from CJJ Berry's book - but I'm sure I didn't use a seville orange.

A number of years ago I made one gallon of clove ginger wine and subsequently lost the recipe. It might have been in a book from the library. I vaguely remember there was lemon juice and maybe raisins. It was medium, not too sweet, and most enjoyable as a mixer for dark rum. I'd love to try it...

I'd be more inclined to try a recipe that doesn't include sweeteners. Has anyone done this with High Juice squash, the varieties which include sugar?