Raisin Wine
Ingredients
Directions
Prepare the must
Place the raisins with their stalks in a large hogshead and fill it with water.
Let the raisins steep for two weeks, stirring daily.
Pour off the liquid.
Press the raisins.
Combine both liquids in a clean vessel, ensuring it is full.
Ferment and age
Allow it to stand until it stops making noise.
Seal it tightly.
Let it sit for six months.
If clear, rack it off into another vessel.
Seal it again.
Let it sit for three more months.
Bottle and serve
Bottle the wine.
When ready to use, rack it into a decanter.
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
- Raisins
- Provide the sugar and fruit flavour that the yeast ferments into wine.
The step that matters
Filling the vessel completely before sealing. A full vessel leaves little air above the liquid, which limits oxidation and spoilage while fermentation finishes. Sealing it tightly keeps air and contaminants out during the long rest.
“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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