This website is not associated with any club, group or association. It is a private website providing information for the home wine maker.

El Dorado Home Wine Making Website - Home Wine Making Information and Wine Recipes

edhwm logo

crushing Grapes at Gar Harman's Vineyard
BBQ At Keith Atwater
Ty Tyrone
George Johnson out picking grapes
Ray Russell
Jeanne Hintze
Gar Harmon
Gar Standing in his Vineyard
The Usual Suspects
Helaman Hintze
Jeanne Hintze
Lavone Stron & Helaman Hintze
Free popup login

Donate and Help Out

If you have found this website to be helpful, maybe you might want to donate a couple dollars to show your appreciation.



RAISIN WINE


Ingredients:
8 lbs. large raisins
1 gallon water
Yeast; yeast nutrient
1 Campden tablet


Method:
Clean the raisins thoroughly by washing them in a colander, then mince through a
coarse mincer. Put them into a fermentation jar with a wide neck, pour on the cold water,
and add one crushed Campden tablet. Keep the jar covered. Two days later add the yeast
and yeast nutrient, and fit a fermentation trap to the jar. Alternatively cover the wide neck
with a sheet of polythene secured by a rubber band, which will serve the same purpose.
Keep the fermentation jar in a warm place (about 70 degrees F.) for a few days, and
afterwards in a temperature of about 65 degrees F. until the ferment has finished. Each
day give the vessel a good shake. When fermentation has finished strain the liquor off the
raisins, which can then easily be removed (hence the need for a wide-necked jar, with a
narrow-necked one it can be a fiddly business). Put into a fresh jar and leave for a further
three months before racking (siphoning the wine off the lees) again and bottling.


By using some sugar one can reduce the amount of raisins required, although the
wine will have nothing like the same body. Here is a recipe, however, using this method:
Raisin Wine (2)

change background image color