Raisin Wine
Ingredients
Directions
Prepare
Boil the water and let it cool.
Ferment
Add the raisins to the water and let it stand for 13 to 14 days, stirring twice a day.
Strain the mixture and transfer it to a cask, reserving some to refill as it ferments.
Do not disturb until fermentation has completely ceased.
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
- Provide sugar and flavour that yeast ferments into alcohol.
- Water
- Dissolves the sugars from the raisins and carries the fermentation.
The step that matters
Leave the cask undisturbed until fermentation has completely ceased. Moving the wine or exposing it to air while fermentation is still active can stir up sediment and let oxygen in, which can spoil flavour. Waiting until bubbling has stopped lets the wine clear and stabilise.
“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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