Raisin Wine
Ingredients
Directions
Prepare the must
Place the raisins, stalks included, in a large container and fill it with water.
Let the raisins steep for 14 days, stirring daily.
Pour off the liquid and press the raisins.
Combine both liquids in a clean vessel that is filled to the top.
Ferment and age
Allow it to stand until it stops making noise.
Seal the vessel and let it sit for 6 months.
Check for clarity; if clear, transfer to another vessel.
Seal it again and let it sit for 3 more months.
Bottle and serve
Bottle the wine and 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
- Supply the sugars and flavour that the yeast ferments into alcohol.
- Water
- Dissolves the raisin sugars and forms the liquid in which fermentation takes place.
The step that matters
Filling the vessel to the top before sealing. Leaving headspace lets air contact the wine, which encourages spoilage and oxidation. A full vessel limits air exposure while fermentation finishes and the wine ages.
“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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