Raisin Wine
Ingredients
Directions
Prepare
Pick and chop the raisins and place them in a cooler.
Steep and strain
Pour 6 gallons of water over the raisins and let them stand for 14 days, stirring daily.
Strain and press the mixture, setting aside the liquid.
Combine and ferment
Add 4 gallons of water to the raisins and let it stand for 1 week, stirring frequently.
Strain this liquid into the first liquid and combine both in a cask.
When fermentation ceases, seal the cask tightly.
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
- Supply the sugar that yeast ferments into alcohol, and most of the fruit flavor.
The step that matters
Seal the cask once fermentation ceases. While yeast is active, it produces carbon dioxide that protects the wine. When fermentation stops, air exposure can oxidize the wine and let spoilage organisms in, so sealing tightly keeps the flavor stable.
“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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