Name: Raisin Wine
Ingredients: 1 gallon water; 8 pounds Malaga raisins

Raisin Wine

Ingredients

1 gallon water
8 pounds Malaga raisins

Directions

Ferment the raisins

In a large tub, combine the water and raisins.
Stir the mixture thoroughly every day for a month.
After a month, press the raisins in a horse‑hair bag to extract as much liquid as possible.

Age the wine

Transfer the liquid into a cask and let it work for three to four days.
Strain the liquid and return it to the cask.
Allow it to stand for six months before bottling.

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

What each ingredient does

Malaga raisins: Supply the sugar and fruit flavour that ferment into the wine's alcohol and aroma.
Water: Dissolves the raisin sugars and forms the liquid base in which fermentation takes place.

“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.