Raisin Wine Without Cyder
Ingredients
Directions
Ferment
Pour the spring water over the raisins.
Stir well daily for 14 days.
Squeeze the raisins in a horse-hair bag using a press.
Transfer the liquid into a cask and stop it tightly when it ceases to hiss.
Rack and age
After 6 months, rack it off into another cask or tub.
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
- Malaga raisins
- Provide the sugar and flavour that ferment into the wine.
- Spring water
- Dissolves the raisin sugars and provides the liquid medium for fermentation.
The step that matters
Stir well daily for 14 days. Daily stirring keeps the raisins submerged and in contact with the liquid, and mixes in air and yeast. Uneven extraction or a crust of raisins can let the mixture spoil before fermentation completes.
“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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