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Ginger Wine (Boil pounds of a rose color)

Boil 20 pounds of a rose color, let the grapes remain in a sugar in 7 gallons water for half an hour, longer time you leave the grapes before press- Boil 20 pounds large tub a few hours before pressing. The skimming it well; then put 9 ounces bruised ing, after they are mashed, the more color the ginger in a portion of the liquor, and mix all wine will have. For pressing the grapes, any together. When nearly cold, put 9 pounds press will answer, provided it is kept clean raisins, chopped very small, into a nine-gallon and sweet. After you have collected the cask, add 4 lemons sliced, after taking out the must in a clean tub from the press, transfer seeds, and pour the liquor over all, with it into a cask in the cellar. Fill the cask pint yeast. Leave the cask open for 3 weeks, within 10 inches of the bung; then place one keeping it filled up with some of the reserved end of a syphon , made for that purpose, in liquor , and bottle it in from 6 to 9 months. the bung, and fix it air-tight; the other end