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Raisin Wine

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Raisin Wine

Why it works: Raisin and bread are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,111 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Raisin Wine

Ingredients

Directions

Prepare the must

  1. Pick the raisins from the stalks and chop them very small.

  2. Put the chopped raisins into a tub and pour hot soft water over them.

  3. Strain the mixture twice or thrice daily for twelve days.

Ferment

  1. Pour the strained liquid into a cask.

  2. Spread yeast on both sides of the slice of bread and add it to the cask.

  3. Let it ferment for four months before drinking.

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.

Photo for illustrative purposes only · Contact us to use it

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 + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together2,111 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Raisins
Provide sugar and fruit flavour that yeast converts into alcohol during fermentation.
Yeast
Converts the sugars in the raisin liquid into alcohol and carbon dioxide.
Water
Dissolves the raisin sugars and forms the liquid base in which fermentation takes place.

The step that matters

Let it ferment for four months before drinking. Fermentation needs time for yeast to convert the sugars fully into alcohol and for flavours to mellow. Drinking early gives a harsher, less developed wine.

“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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