Raisin Wine
Ingredients
Directions
Prepare the juice
Place the raisins in a large container and fill it with water.
Let the raisins steep for two weeks, stirring daily.
Pour off the liquid.
Press the raisins to extract more juice.
Combine both liquids in a clean vessel.
Ferment
Ensure the vessel is completely full.
Allow it to sit until it stops making noise.
Seal the vessel tightly.
Let it ferment for six months.
Check for clarity after six months.
Transfer it to another vessel if clear.
Seal the new vessel again.
Let it sit for an additional three months.
Bottle and serve
Bottle the wine.
Decant when ready to serve.
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
- Provide the sugars and flavour that yeast ferments into alcohol.
- Water
- Dissolves the raisin sugars and forms the bulk of the liquid for fermentation.
The step that matters
Keeping the vessel completely full. Filling the vessel leaves little air above the liquid. Less oxygen reduces the risk of spoilage microbes and souring while fermentation proceeds.
“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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