Raisin Wine
By: Anonymous
Published: Saturday, February 13, 2010 - 7:55am

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 1 Packet wine yeast (high alcohol tolerance) 2 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. 3 Stir the fermenting liquid daily to keep the floating fruit moist. 4 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. 5 Bulk age 3 months; add 8 oz wine conditioner; bottle & age for 3 months.