Raisin Wine

Ingredients

• eight pounds of fine Smyrna raisins
• every gallon of water that is to be used
• a perfectly sound sweet tub

Method

1. 1

   Pick large stalks from raisins, place in a tub, pour water over, and press down.

2. 2

   Cover and stir daily for four weeks.

3. 3

   Strain and press raisins, then put wine into a cask.

4. 4

   When hissing ceases, bung tightly and leave for twelve months.

5. 5

   Draw off into a clean cask and filter dregs.

6. 6

   Bottle after three years.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1468. The excerpt below is the record exactly as published.

Raisin Wine. — March is the best time for nialdng raisin wine. Take eight pounds of fine Smyrna raisins for every gallon of water that is to be used. Pick the large stalks only from the raisins. Put them into a porft\ctly sound sweet tub, pour the water over them, and press them well down. Cover the tub, and stir the mixture exevy day for four weeks. Strain the liquor, and squeeze the raisins as dry as.possible. Put the wine into a cask, cover up the bung- hole to keep out the dust, and when the hissing sound ceases, bung the hole closely, and leave the wine untouched for twelve months

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