Does this sound familiar?
Non-alcoholic ginger wine.
2-4 drams essence of ginger (according to strength of flavour desired)
1 dessertspoonful lemon essence
½ oz. capsicum
1-1½ oz. burnt sugar
½ oz. tartaric acid
3 ½ lb. sugar
7 pints water
Boil the water and dissolve the sugar in it. When the sugar is dissolved, add all the ingredients except the tartaric acid. Stir all well together and allow to stand for twelve hours. Then take a little of the wine and in this dissolve the tartaric acid. Mix well into the rest, and bottle for one week before using.
This will not keep indefinitely.