Raisin Wine
Ingredients
Directions
Prepare the must
Boil the water and let it cool.
In a cask, layer the raisins and water alternately until full.
Lightly lay the bung in.
Stir the mixture every day or two.
Keep the cask full by adding boiled cold water.
Ferment and age
Once fermentation ceases, seal the cask tightly.
Leave the cask untouched for a year.
After a year, transfer the wine to a clean cask.
Fine the wine with isinglass 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
- Provide sugar and flavour that yeast ferments into alcohol.
- Isinglass
- Fining agent that gathers suspended particles so they settle and clear the wine.
The step that matters
Keep the cask full with boiled cold water. Topping up keeps air out of the headspace, which limits oxidation and spoilage organisms while fermentation is active. Boiling the water first reduces unwanted microbes entering the must.
“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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