Ginger Wine
Take 6oz root ginger and bruise with a hammer. Whizz 1lb sultanas in a food processer to mince them a bit. Put the ginger, sultanas and a tea bag in a muslin bag and tie the neck with string. Put the bag in a large plastic bucket with a lid.
In a big saucepan, dissolve 2lb sugar in plenty of water. Add 1/4 teaspoon marmite. Pour into the bucket.
Add the juice of 5 oranges to the bucket.
Take some all-purpose wine yeast and make up according to the instructions on it enough yeast for 1 gallon. Add to the bucket. Top the bucket up to I gallon, making sure it is no fuller than 4 inches from the top, stir and put the lid on.
Leave the bucket in a warm place for 10 days, stirring twice a day.
At the end of 10 days, pull out the muslin bag and discard the contents. Strain the liquid through a sieve and funnel into a plastic demijohn. Fit a cap with a grommit. Make up a little sterilising fluid and put in a fermentation lock which you then fit through the grommit.
Leave in a warm place for 4 - 5 weeks. Check the fermentation lock to see if fermentation has stopped. When it has, wait two weeks to make sure. Then siphon the wine off its sediment into a clean demijohn. Fit with a fermentation lock and leave a couple of weeks to guard against secondary fermentation. Then replace with a plain cap and store the wine somewhere dark to mature for up to 8 months.
Rack the wine again and bottle it.