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Raisin Wine 1


4 lb. raisins
1 gallon water
1 lb. sugar


Remove any stalks from the raisins, wash the fruit in a colander, drain, then chop coarsely. Drop into ajar, add the yeast and cold water and insert an air lock or loosely fitting cork. Keep in a warm room until fermentation ceases, shaking the jar twice daily. Strain and proceed as directed in paragraphs 2 and 5.

(2) When the fermentation is over, i.e. gas bubbles are no longer formed, the wine is treated as follows depending on the type of wine required.

(5) Sweet, Still Wines. Again two alternative methods of preparation are possible: -(a) instead of using the amount of sugar specified in the recipe use 6 lb. Allow the wine to ferment as long as it will, then treat as detailed in paragraph (3). The disadvantage of this method is that the sweetness of the final wine cannot be controlled and may vary from sickly sweet to slightly sweet. Its only merits are that it involves minimum amount of effort and the wine will not ferment in the bottle; or (b) to each gallon of fermented wine made as in paragraph (2) i.e. without removing the yeast, add ¾ lb. sugar, stir until dissolved, re-insert the air lock and allow to ferment in a warm room once more. When gas is no longer formed taste the wine and if it is not sweet add another ¾ lb. sugar and re-ferment. This should be repeated until the sugar remains unfermented. The wine should then be treated as detailed in paragraph (3) as also should wines which do not ferment after the first sweetening. Do not add nutrients to these wines after the first fermentation.

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