Raisin Wine
Ingredients
Directions
Prepare the must
Boil the water and let it cool completely.
In a clean cask, add 8 pounds of raisins for each gallon of water, removing large stalks.
Alternate adding raisins and water until the cask is full, pressing the raisins down.
Lightly place the bung on the cask.
Ferment
Stir the mixture every day or two.
Keep the cask full by adding more cooled boiled water as needed.
Once fermentation ceases in 6 to 7 weeks, press the bung in.
Age and clarify
Leave the wine untouched for 12 months.
After 12 months, draw the wine into a clean cask.
Fine the wine 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
- Supply the sugar and fruit flavour that yeast ferments into alcohol.
- Water
- Dilutes the raisin sugars to a level the yeast can ferment and carries the flavour.
The step that matters
Keeping the cask full. Topping up with cooled boiled water keeps air from reaching the surface, limiting oxidation and the growth of spoilage microbes while fermentation runs.
“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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