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Raisin Wine

A fermented beverage made from raisins, water, sugar, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Raisin Wine

Why it works: Raisin and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 12,481 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Raisin Wine

Ingredients

Directions

Prepare the must

  1. Remove the raisins from the stalk and place them in a large pot with the cold water.

  2. Simmer gently for about 1 hour.

  3. Strain the mixture through a sieve.

  4. Dissolve the sugar in the liquid.

  5. Add the raisin pulp and yeast.

  6. Cover the vessel and let it stand for 3 days.

Ferment and age

  1. Strain the liquid into a cask.

  2. Bung loosely until fermentation ceases.

  3. Tighten the bung.

  4. Let the cask stand for at least 12 months before bottling the wine.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raisins
Provide the sugars, flavour and body that the wine is built from.
Sugar
Supplies the sweetness and the fuel that the yeast converts into alcohol.
Yeast
Ferments the sugars into alcohol and carbon dioxide.

The step that matters

Bung loosely until fermentation ceases. While yeast is actively fermenting, it releases carbon dioxide that needs an escape route. A loose bung lets gas out, while a tight seal too early can build pressure or let off-flavours develop. Tightening only after activity stops protects 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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