I loved ginger wine too, Harry. My granny used to buy ginger wine essence from the co-op and make it with that. Maybe you can still get the essence. If not, here's an old recipe for ginger wine (I've never tried it so no guarantees):
1 gallon water
3 lb. loaf sugar
2 oz. root ginger
4 oz. raisins
Juice and finely grated rind of 2 lemons (organic ones these days)
1/2 oz. yeast
Chop up the raisins, bruise the ginger with a hammer, put into a pan with water, sugar, lemon juice and rind. Boil for one hour, skimming frequently. Pour into a crock or tub, allow to stand until lukewarm, then stir in the yeast, crumbled up. Cover, stir every day for a fortnight, then strain and bottle. Best after three or four months.
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