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Zest (grate the outer rind/skin) the orange & lime and remove their seeds & extract the juices of both the fruits and set aside in the refrigerator. Clean raisins, wash, dry & set aside
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Place the ginger in the thick bottomed pan and crush/poke the ginger with a fork, add the water, sugar & zest of lime & orange and bring the water to a rolling boil. Reduce the flame and simmer it for 30mins and then turn off the flame.
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Allow the liquid to cool down. When it is tepid (lukewarm) pour the contents into a jar/buyaon. Add 1/2 tsp yeast & cover the mouth of the jar with a thick cloth and tie a knot at the neck of the jar. Keep overnight.
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Next morning add the orange/lime juices (at room temperature) & raisins and stir once with the wooden spoon. Cover with the thick cloth & place in a warm dark place for 2 weeks.
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You are required to stir the contents daily - ideally use a wooden spatula if you don't intend squeezing the puffed up raisins that remain on the surface with your fingers - this is just to get all the juices out of the raisins.
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On completion of 2 weeks you will notice that the sediment has settled down & no longer floats at the surface. Add the brandy, give it a stir, cover & keep for another 2-3 days after which you can strain it into the empty wine/liquor bottle and cork it lightly. I left it for another week untouched (unfiltered). I plan to bottle it just before serving.