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Clove and ginger wine

• Grate the peel from the orange and lemons, avoiding the white pith.
• Put into a small Muslim bag with the clothes and bruised ginger
• Bring the water to the boil, drop in the bag and simmer gently for an hour.
• Take out the bag, place the sugar in a fermenting bucket, and pour the boiling water over it
• Stir to dissolve the sugar, and add the yeast nutrient and the juice of the citrus fruits.
• Allowed to cool to 21°C and then add the wine yeast.
• Leave closely covered for four days in a warm place, stir, pour into a fermenting jar, and fit an airlock.
• Leave until it clears.
• Once clear, siphon off for the first time into a fresh jar and fit an airlock.
• When the wine has cleared completely, has thrown a second deposit, and all fermentation has ceased, bottle.