Raisin Wine
Ingredients
Directions
Prepare and ferment
Boil the water and let it cool.
In a cask, layer 8 pounds of raisins and 1 gallon of cooled water alternately until the cask is full.
Lightly lay the bung in and stir the mixture every day or two.
Keep the cask full by adding boiled cold water as needed.
Once fermentation ceases, tightly seal the bung and leave the wine untouched for a year.
Rack and fine
After a year, transfer the wine to a clean cask and fine it with isinglass tied in a muslin bag suspended in the wine.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Raisins
- Supply the sugar that yeast ferments into alcohol, and the flavour of the wine.
- Water
- Dissolves the raisin sugars and makes up the liquid volume in which fermentation takes place.
The step that matters
Keep the cask full. Topping up with boiled cold water keeps air from the surface, which limits oxidation and spoilage by unwanted microbes during fermentation.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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