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Drink

Raifin Wine

A fermented beverage made from raisins soaked in water and aged for months.

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

Ingredients

Directions

Prepare the raisins

  1. Place the raisins in a large container and fill it with water.

  2. Let the raisins soak for two weeks, stirring daily.

  3. Pour off the liquid.

  4. Press the raisins.

  5. Combine both liquids in a clean vessel.

Ferment

  1. Ensure the vessel is full.

  2. Allow it to sit until it stops bubbling.

  3. Seal it tightly.

Age and bottle

  1. Let it stand for six months.

  2. If clear, transfer it to another vessel.

  3. Seal it again.

  4. Let it sit for three more months before bottling.

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

Raisins
Provide the sugar and flavour that yeast ferments into alcohol and aroma.

The step that matters

Keep the vessel full and sealed during fermentation. A full, tightly sealed vessel limits air contact, so the wine does not oxidise or spoil from unwanted microbes while yeast ferments the sugars.

“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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