Raisin Wine
Ingredients
Directions
Ferment
Pick the raisins and place them in a covered tub with the tartar.
Stir the mixture daily until the sweetness is gone and the fruit has fallen, which may take 1 to 6 weeks.
Strain and cask
Strain the mixture, pressing the raisins to extract all liquid.
Transfer the liquid into a cask.
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
- Supply the sugar that the fermentation converts into alcohol, along with the fruity flavour of the wine.
The step that matters
Stir daily until the sweetness is gone. Fermentation converts the raisins' sugar into alcohol. Straining before the sweetness has dropped leaves residual sugar, so the wine can taste sticky and may keep fermenting in the cask.
“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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