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Improved Method of Making Raisin Wine

A fermented beverage made from raisins, water, sugar, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Raisin and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 12,481 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Improved Method of Making Raisin Wine

Ingredients

Directions

Prepare the must

  1. Soak raisins in water for 24 hours.

  2. Crush the soaked raisins and strain the liquid into a fermentation vessel.

  3. Add sugar to the liquid, stirring until dissolved.

  4. Sprinkle yeast over the mixture and cover it.

Ferment and bottle

  1. Allow to ferment for several weeks, then bottle the wine.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raisins
Provide sugar, flavour and natural yeast-feeding nutrients for the fermentation.
Sugar
Feeds the yeast, producing alcohol and carbon dioxide during fermentation.
Yeast
Converts the sugars in the liquid into alcohol and carbon dioxide.

The step that matters

Sprinkle yeast over the mixture and cover it.. Yeast needs sugar dissolved in the liquid to start fermenting. Covering the vessel keeps out air and contaminants while the yeast works, so the wine ferments cleanly.

“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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