Raisin Wine
Put 20 pounds of raisins, with the stalks into a hogshead, and fill it almost fall of spring water; let it steep about twelve days, frequently stirring it about, and after pouring the juice off press the risins, put all the liquor together in a clean vessel. You will find it to hiss for some time, and when the noise ceases, stop it close and let it stand for six or seven months; and then, if it proves fine and clear, rack it off into another vessel; stir it up and let it remain twelve or fourteen weeks longer; then bottle it off.