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Wine From Malaga Raisins

A wine made by fermenting Malaga raisins in boiled water, then aging for a year.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Wine From Malaga Raisins

Ingredients

Directions

Prepare

  1. Remove large stalks from the raisins.

Ferment

  1. In a clean cask, alternate layers of raisins and water until full, pressing the raisins down.

  2. Lightly cover the cask with the bung and stir the mixture every day or two.

  3. Keep the cask full by adding more boiled and cooled water.

  4. Once fermentation ceases in 6 to 7 weeks, press in the bung.

Age and fine

  1. Leave the wine untouched for 12 months.

  2. After 12 months, draw the wine into a clean cask and fine it with isinglass if necessary.

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

What each ingredient does

Malaga raisins
Supply the sugar and flavor that ferment into the wine.
Water
Dissolves sugars from the raisins and keeps the fermenting mixture liquid.

The step that matters

Keep the cask full with boiled and cooled water. Topping up keeps the mixture submerged and limits contact with air, which helps prevent spoilage and souring during fermentation.

“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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