Raisin Wine
Ingredients
Directions
Prepare the mash
Pick the raisins and place them in a tub with the tartar.
Cover the tub and stir the mash daily until the sweetness has gone and the fruit has fallen, which may take 1 to 6 weeks.
Press and ferment
Strain the mixture, pressing the raisins to dryness.
Transfer the liquid into a cask, covering the bung-hole to keep out dust.
When the wine stops hissing, seal the cask until spring.
Fine and bottle
Carefully fine and rack the wine into a sulfur-treated cask.
Bottle the wine after fining again.
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 sugar and fruit flavour that the fermentation turns into alcohol.
- Tartar
- Adds acidity, which brightens the flavour and helps keep the wine stable.
The step that matters
Stirring the mash daily until the fruit falls. The mash must be covered and stirred so the sugar ferments fully and the fruit breaks down. Stopping too early leaves the wine sweet and cloudy, while the cover keeps out dust and unwanted microbes.
“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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