Modern Cookery
Ingredients
Directions
Prepare
Remove large stalks from the raisins.
In a clean cask, alternate layers of raisins and water until full, pressing the raisins down.
Ferment
Lightly place the bung on top and stir the mixture every day or two.
Keep the cask full by adding more cooled boiled water.
Once fermentation ceases (in 6 to 7 weeks), press in the bung and leave untouched for 12 months.
Rack and fine
After 12 months, draw the wine into a clean cask and fine it with isinglass if necessary.
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
- Raisins
- Provide the sugar and flavour that ferment into the wine.
- Water
- Dilutes the raisin sugars and makes up the liquid that ferments.
The step that matters
Keeping the cask full. Topping up with cooled boiled water keeps air from the surface, limiting spoilage and acetic souring while fermentation runs. Boiling the water first removes microbes that could interfere with 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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