Raisin Wine
Ingredients
Directions
Prepare
Boil the water, then let it cool completely.
In a clean cask, place 8 pounds of raisins for each gallon of water.
Add the raisins and water alternately, pressing the raisins down.
Cover the cask lightly.
Ferment
Stir the mixture every day or two.
Add more boiled and cooled water as needed to keep the cask full.
Seal the cask once fermentation ceases in 6-7 weeks.
Age and clarify
Leave the sealed cask untouched for 12 months.
Transfer the wine to a clean cask after 12 months.
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
- Provide the sugar and fruit flavour that ferment into the wine.
- Water
- Dissolves the raisin sugars and carries the yeast activity that drives fermentation.
The step that matters
Keep the cask full with cooled boiled water. Topping up keeps air out of the fermenting wine. Exposed surfaces can allow spoilage microbes and acetic acid bacteria to grow, which sours the wine.
“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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