Raisin Wine

Ingredients

• 2 lbs raisins
• 1 gal warm water
• 2lbs sugar
• 1/2 tsp yeast nutrient
• 4 tsp acid blend
• 1 campden tablet
• wine yeast

Starting specific gravity should be 1.090-1.095, acid 60%

Chop raisins. Mix all ingredients except yeast in primary fermentor. When cool(70-75 deg F) add yeast. Cover and stir daily for 5 to 6 days. Remove raisins and press. Pour into secondary fermentor, rack in 3 weeks. Make sure container is topped up. Rack again in 3 months. Age 6 months.

Back To The Recipe Page