Hey Guys and Gals! Are you looking for an awesome Raisin Wine Recipe? Look no further, you have found what you have been looking for.
Ingredients
Step 1
1.2kg black raisins
4.5 liters water
1.1kg sugar
Step 2
2 tsp acid blend
1 tsp yeast nutrient
1/2 tsp pectic enzyme
1 Campden tablet
One sachet of yeast (we recommend Lalvin RC 212)
Utensils
2 carboys or fermenting containers
Fruit press
Straining bag
Siphon
Airlock
Airlock bung
Instructions
Step 1. Heat the water in a pan on the stove, add the sugar and stir to dissolve. Bring to the boil for a minute, and then turn off the heat. Use a potato masher to crush the fruit thoroughly. Place the prepared fruit in the straining bag and add it to your sanitized fermenting bucket. Keep in mind raisins can stain, so try not to get any on your clothes.
Step 2. After 24 hours, add your yeast and the rest of the step 2 ingredients and cover your fermenter. Take the sugar gravity with your hydrometer. Starting Specific Gravity (S.G.) should be between 1.085 and 1.090. Stir your batch every day and check the S.G. with your hydrometer. In about 3 to 5 days, your S.G. should be about 1.040.
Step 3. Siphon your wine off the sediment into your secondary container, which is usually your glass carboy. (The sediment is the stuff that accumulates at the bottom of your container.) Attach your airlock and wait for your fermentation to be complete. You will know it is complete when your S.G. has reached 1.000. This will take about three weeks.
Step 4. Siphon your wine off the sediment into a clean secondary carboy, and reattach your airlock. Wait about two months and then siphon your wine off the sediment again. Keep doing this until your wine is clear. If it is clear now, then it is time to bottle.
Step 5. Let the wine sit for a couple of months before drinking.
More recipes to try
Raisin Brandy · Craisin Brandy · Grapefruit Infused Tequila · Lemon Infused Tequila · Ginger Beer · Abbey Cocktail · All recipes
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