Raisin Wine
Ingredients
Directions
Prepare
Boil the water and let it cool.
Ferment
In a cask, layer the raisins and water alternately until full.
Lightly lay the bung in and stir the mixture every day or two.
Keep the cask full by adding boiled cold water.
Once fermentation ceases, tightly seal the bung and leave the wine untouched for a year.
Clarify and bottle
After a year, transfer the wine to a clean cask and fine it with isinglass in a muslin bag suspended in the liquid.
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 and fruit flavour that ferment into the wine.
- Isinglass
- Fining agent that gathers suspended particles so the wine clears.
The step that matters
Keep the cask full with boiled cold water. Topping up limits air contact at the surface, which helps prevent spoilage bacteria and vinegar-making while fermentation runs.
“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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