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Drink

Palermo Wine

A homemade wine made by fermenting boiled water and Malaga raisins, flavoured with dried wormwood.

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

Ingredients

Directions

Prepare

  1. Boil the water for 1 hour.

  2. Let the water cool.

  3. Rub and cut the raisins small.

  4. Add the raisins to the cooled water.

Ferment

  1. Let the mixture stand for 10 days, stirring once or twice daily.

  2. After 10 days, strain out the liquid.

  3. Add a little yeast.

  4. After 3 days, transfer the mixture to a vessel with a sprig of dried wormwood.

  5. Stop the vessel.

Bottle

  1. After 3 months, bottle 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.

Explore the science

What each ingredient does

Malaga raisins
Provide the sugar and fruit flavour that the yeast ferments into wine.
Yeast
Converts the sugars in the liquid into alcohol and carbon dioxide during fermentation.

The step that matters

Stop the vessel. Sealing the vessel limits contact with air so the wine does not oxidise or spoil, while still letting fermentation gases escape safely.

“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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