Home › The Principles of Cookery › RAISIN WINE (another way.)

RAISIN WINE (another way.)

Take two hundredweight of raisins with all their stalks, put them into a large hogshead, and fill it up with water; let them steep a fortnight, stirring them every day; then pour off the liquor, and press the raisins. Put both liquors together into a nice clean vessel that will just hold it, but remember it must be quite full; let it stand till it has done hissing or making the least noise, then stop it close, and let it stand six months. Peg it, and if you find it quite clear, rack it off into another vessel. Stop it close again, and let it stand three months longer; then bottle, and when wanted for use rack it off into a decanter.