Common Raifin Wine
Ingredients
Directions
Prepare the must
Place the raisins in a hogshead and fill it with water.
Let the raisins steep for 14 days, stirring daily.
Pour off the liquid and press the fruit.
Combine both liquids in a clean vessel, filling it completely.
Ferment and age
Let it stand until it stops bubbling.
Seal it tightly and let it sit for 6 months.
If clear, rack it off into another vessel and seal it again.
Let it stand for 3 more months before bottling.
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 sugars and fruit flavour that the yeast ferments into wine.
- Water
- Dissolves the raisin sugars and forms the liquid base for fermentation.
The step that matters
Letting it stand until it stops bubbling. Fermentation produces carbon dioxide, and the bubbling shows the yeast is still converting sugar to alcohol. Sealing or bottling before activity stops can leave residual sugar that keeps fermenting and may build pressure in the container.
“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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