RAISIN WINE

Ingredients:
8 lbs. large raisins
1 gallon water
Yeast; yeast nutrient
1 Campden tablet

Method:
Clean the raisins thoroughly by washing them in a colander, then mince through a
coarse mincer. Put them into a fermentation jar with a wide neck, pour on the cold water,
and add one crushed Campden tablet. Keep the jar covered. Two days later add the yeast
and yeast nutrient, and fit a fermentation trap to the jar. Alternatively cover the wide neck
with a sheet of polythene secured by a rubber band, which will serve the same purpose.
Keep the fermentation jar in a warm place (about 70 degrees F.) for a few days, and
afterwards in a temperature of about 65 degrees F. until the ferment has finished. Each
day give the vessel a good shake. When fermentation has finished strain the liquor off the
raisins, which can then easily be removed (hence the need for a wide-necked jar, with a
narrow-necked one it can be a fiddly business). Put into a fresh jar and leave for a further
three months before racking (siphoning the wine off the lees) again and bottling.

By using some sugar one can reduce the amount of raisins required, although the
wine will have nothing like the same body. Here is a recipe, however, using this method:
Raisin Wine (2)