Raisin Wine

Photo: flickr user Secret Tenerife

Ingredients

8 pounds sugar

16 teaspoons acid blend

6 quarts HOT water

9 quarts COLD water

2 teaspoons yeast nutrient

4 teaspoons liquid tannin

2 teaspoons pectic enzyme

8 campden tablets

Preparation

1 Packet wine yeast (high alcohol tolerance)

Add the chopped raisins in with sugar, acid blend and HOT water. Mix till all dissolved. Add next 5 ingredients & mix well. Add the yeast.

Stir the fermenting liquid daily to keep the floating fruit moist.

When racking to secondary, (sg 1.020) scoop the raisins into a straining bag and squeeze it as dry as possible; discard the pulp. Top up the carboy. Rack to a clean carboy at 1.000; rack to clean carboy at 0.990 to 0.995. When finished, rack to a carboy; add finings, let rest for 10 days, then filter. Add 0.25 tsp sulphite & sorbate.

Bulk age 3 months; add 8 oz wine conditioner; bottle & age for 3 months.