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Lxcellent Raisin Wine

A fermented beverage made from raisins, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Raisin and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 12,481 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Lxcellent Raisin Wine

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the mixture

  1. Chop the raisins and place them in a large container.

  2. Boil the water and pour it over the chopped raisins.

  3. Add sugar and stir until dissolved.

  4. Cover the container and let it sit for 24 hours.

  5. After 24 hours, transfer the mixture to a fermentation vessel.

Ferment and bottle

  1. Allow it to ferment for several weeks, monitoring the bubbles.

  2. Once bubbling subsides, bottle the wine and seal.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raisins
Provide sugars and fruit flavour, and the yeast-friendly material that drives fermentation.
Sugar
Feeds the yeast, producing alcohol and carbon dioxide, and adds sweetness.

The step that matters

Fermenting for several weeks while monitoring bubbles. Fermentation is driven by yeast converting sugars into alcohol and carbon dioxide. Bottling too early, while bubbling is still active, can build pressure and burst bottles.

“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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