Raisin Wine
Ingredients
Directions
Prepare the must
Boil the water and let it cool completely.
In a clean cask, add 8 pounds of raisins for each gallon of water, removing large stalks.
Alternate adding raisins and water until the cask is full, pressing the raisins down.
Lightly place the bung on the cask and stir the mixture every day or two.
Keep the cask full by adding more cooled boiled water as needed.
Ferment and age
Once fermentation ceases (in 6 to 7 weeks), press the bung in and leave the wine untouched for 12 months.
After 12 months, draw the wine into a clean cask and fine it with isinglass if necessary.
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
- Malaga raisins
- Provide the sugar that yeast ferments into alcohol, and the fruit flavour of the wine.
- Water
- Dilutes the raisin sugars to a fermentable level and makes up the bulk of the wine.
The step that matters
Keep the cask full. Topping up with cooled boiled water keeps air from the surface. Exposure to air lets vinegar bacteria and spoilage organisms grow and sour the wine.
“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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