511. Raisin Wine

Pour twenty-four quarts of boiling water over twenty-four pounds of extra good raisins; add six pounds of sugar; let it stand a fortnight; stir daily; decant the fluid, squeeze the raisins, and add three-fourths of a pound of finely pulverized cremor tartari; fill into a cask, let it ferment; bung; let it lie for six months, decant into another cask; let it lie again three months, and bottle.

512. Another

If you wish a raisin wine resembling in taste the muscatel wine you proceed as follows:

Boil eight pounds of choice raisins in twenty-four quarts of water perfectly soft, press them through a sieve, add the mass to the water in which the raisins have been boiled, likewise add twelve pounds of lump-sugar; when the sugar is dissolved let the wine ferment in a cask by adding one-fourth of a quart of yeast. When the fermentation is nearly over, hang a linen bag filled with two and a half quarts of elderberries into the cask; remove the bag as soon as the wine has the required taste; let the wine lie for six months and bottle.

513. Raisin Wine In The Hebrew Style

The raisin wine, which is used as so-called Easter wine during the Passover in all orthodox Hebrew families, is easily made as follows:

A fortnight before the feast, select three pounds of fine raisins; cut them in small pieces and remove the seeds; put them with one pound of sugar in a jug and pour over six or seven quarts of cold water; place the vessel, covered, on or behind the hearth; skim after three or four days; filter through a funnel lined with linen or blotting-paper into bottles; add to each bottle some stick cinnamon, lemon-peel, and cloves; cork well and put them in the cellar, until you use them.

514. Rasberry Wine

Ripe raspberries are mashed with a wooden spoon and put into a stone jar; add one quart of cold water to each quart of berries. The following day you decant the fluid, press the berries through a cloth, add one pound of sugar to every quart of wine; fill the wine into a cask and stir daily; when fermentation is done, add one quart of white wine to every four quarts of raspberry wine; bung the barrel, let it lie three months, bottle the wine and it is ready for use.

515. English Rasberry Wine

Throw twenty quarts of ripe raspberries into a tub, pour twenty quarts of boiling water over them, cover the tub well and let it stand until the following day; skim, press the berries through a hair-sieve and let the fluid stand again from four to five hours. Decant it into a barrel, add gradually twelve pounds of pulverized sugar, mix one quart of the fluid with three table-spoonfuls of very fresh ale yeast and mix this with the rest of the wine; cover the bung-hole with a piece of paper and a brickstone and let the wine ferment. As soon as the fermentation is over, bung the barrel well, and after four weeks decant the wine into another clean barrel; clear the fluid with two-thirds of an ounce of pale, sweet glue and add one quart of fine brandy to the wine; bung well and let it lie for a year in a cool cellar; bottle and seal, and let the bottles lie for another year.