Raisin Wine
Ingredients
Directions
Prepare
Boil the water and let it cool completely.
In a clean cask, layer the raisins and water alternately, pressing the raisins down.
Ferment
Cover the cask lightly and stir the mixture every day or two.
Keep the cask full by adding more boiled and cooled water as needed.
Once fermentation ceases in 6 to 7 weeks, press the bung in and leave the wine untouched for 12 months.
Rack and fine
After 12 months, transfer the wine to a clean cask and fine it with isinglass if necessary.
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
- Provide the sugar and fruit flavour that ferment into the wine's alcohol and character.
- Water
- Dissolves the raisin sugars and carries the yeast activity that drives fermentation.
The step that matters
Keeping the cask full. Topping up with boiled, cooled water keeps air from the wine's surface, limiting oxidation and the growth of spoilage microbes during fermentation.
“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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