Things You'll Need:
- 4 lbs of raisins
- Knife or mincer
- 1 lb sugar
- 1 teaspoon yeast nutrient
- Primary and secondary fermentors
- 1 gallon water
- Cloth
- 1 campden tablet
- 1 teaspoon pectic enzyme
- 1 package activated wine yeast
- A nylon straining bag
- Siphon
- Airlock
- Bottles
- Corks
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Step 1
Chop 4 pounds of raisins to a very fine texture or run them through an electric or manual mincer. Place the chopped raisins, 1 pound of sugar and 1 teaspoon of yeast nutrient into the primary fermentor.
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Step 2
Pour 1 gallon of boiled water over the ingredients in the fermentor and stir until everything is combined and the sugar is dissolved. Cover the fermentor with a cloth and let cool.
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Step 3
Add one crushed campden tablet when the mixture has cooled down to room temperature. Cover the fermentor again and let the mixture sit for 12 hours.
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Step 4
Add a teaspoon of pectic enzyme and stir well. Cover the fermentor and let the mixture sit for another 12 hours.
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Step 5
Add 1 packet of activated wine yeast. Stir the mixture every day for 7 days.
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Step 6
Strain the wine with a nylon strainer bag into a secondary fermentor, squeezing every bit of the juice out that you can and dispose of the bag and pulp. Fit the airlock onto the secondary fermentor.
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Step 7
Siphon (or rack) the mixture once every 30 days, refitting the airlock when finished, until the wine is clear and has no new sediments during that 30-day time frame.
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Step 8
Sweeten the wine to taste with granulated sugar when it becomes clear. Wait 10 days and rack the wine into clean, good-quality wine or champagne bottles and cork. Wait about a year before drinking.
