Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/89



cask, or bottled, and it will be found excellent. Raisin wine is sometimes made in large quantities, by merely putting the raisins in the cask, and filling it up with water, the proportion as above; carefully pick out all stalks. In six months rack the wine into fresh casks, and put to each the proportion of brandy and honey. In cider countries and plentiful apple years, a most excellent raisin wine is made by employing cider instead of water, and steeping in it the raisins.

RAISIN WINE, NO. 2

Five pounds of raisins, four gallons of water. Put them into a cask. Mash for a fortnight, frequently stirring, and leave the bung loose until the active fermentation ceases; then add one and one-half pints brandy. Well mix, and let it stand till fine. The quantity of raisins and brandy may be altered to suit.

RAISIN WINE, NO. 3

Take two gallons of spring water, and let it boil half an hour; then put into a stein pot two pounds of raisins stoned, two pounds of sugar, the rind of two lemons, and the juice of four lemons; then pour the boiling water on the things in the stein, and