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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. 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. Fit to bottle in a year.