Razsin Wine
Ingredients
Directions
Prepare and ferment
Pick the raisins and place them in a tub with the tartar.
Cover the tub and stir the mixture daily until the sweetness has gone and the fruit has softened, which may take 1 to 6 weeks.
Strain and cask
Strain the mixture, pressing the raisins to extract all liquid.
Transfer the liquid into a cask, covering the bung-hole to keep out dust.
Age and bottle
When the wine stops hissing, seal the cask until spring.
Fine and rack the wine into a sulfur-treated cask.
Bottle the wine after fining again.
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
- Supply the sugar that yeast ferments into alcohol, plus the fruit flavour and body.
The step that matters
Stirring until the sweetness is gone. Yeast converts the raisins' sugar into alcohol, so a falling sweetness shows fermentation is progressing. Judge readiness by the sweetness dropping and the fruit softening, not by time alone, since the record gives a range of 1 to 6 weeks.
“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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