Palermo Wine
Ingredients
Directions
Steep the raisins
Combine water and raisins in a container.
Let it stand for ten days, stirring once or twice daily.
Strain and flavour
Strain out the liquid and add a little yeast.
After three more days, transfer to a vessel with a sprig of dried wormwood.
Seal and bottle
Seal the vessel tightly and bottle it after three months.
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 sugars that the yeast ferments into alcohol.
- Yeast
- Ferments the sugars, producing alcohol and carbon dioxide in the wine.
- Dried wormwood
- Adds a bitter, herbal aroma and flavour to the wine.
The step that matters
Seal the vessel tightly. A tight seal keeps air out, which limits spoilage and oxidation while the wine matures. Bottling before fermentation has finished can leave the wine cloudy or fizzy.
“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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