Raisin Wine

Ingredients

• thirty pounds of chopped raisins
• three gallons hot water
• three pounds of white sugar
• an ounce of crude tartar

Method

1. 1

   Steep in hot water a day and night.

2. 2

   Strain and press without bruising seeds; add crude tartar; place in barrel and set in a warm spot.

3. 3

   Add two gallons additional of hot water in which has been dissolved sugar.

4. 4

   Let ferment; cover with a blanket; place bung in tight and let stand three months, when rack off into a clean barrel and close tight.

5. 5

   Fit to bottle in a year.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 48. The excerpt below is the record exactly as published.

RAISIN WINE To each thirty pounds of chopped raisins, stemmed, dried, and well looked over, allow three gallons hot water, steeping in this a day and night. Strain and press without bruising seeds; add an ounce of crude tartar; place in barrel and set in a warm spot. Add two gallons additional of hot water in which has been dissolved three pounds of white sugar

Cook this with the app: pantry check, scaling, and the assistant.