Raifin Wine
Ingredients
Directions
Prepare the must
Place the raisins in a large container.
Fill the container with water.
Let the raisins steep for two weeks, stirring daily.
Pour off the liquid.
Press the raisins.
Combine the liquid and the pressed raisins in a clean vessel, ensuring it is full.
Ferment and age
Allow the mixture to stand until bubbling stops.
Seal the vessel tightly.
Let it sit for six months.
If the mixture is clear, rack it into another vessel.
Seal the new vessel again.
Let it sit for three more months.
Bottle and serve
Bottle the wine.
When ready to use, pour it into a decanter.
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.
Explore the science
What each ingredient does
- Raisins
- Provide the sugars and flavour that yeast ferments into alcohol.
- Water
- Extracts sugars and flavour from the raisins and forms the liquid base of the wine.
The step that matters
Keep the vessel full and sealed during fermentation. A full, tightly sealed vessel limits contact with air, which would let spoilage microbes and oxidation spoil the wine. Topping up and sealing protects flavour and keeps the fermentation clean.
“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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