Raisin Wine No 1
Take one hundred weight of raisins, of the Smyrna sort, and put them
into a tub with fourteen gallons of spring water. Let them stand covered
for twenty-one days, stirring them twice every day. Strain the liquor
through a hair-bag from the raisins, which must be well pressed to get
out the juice; turn it into a vessel, and let it remain four months;
then bung it up close, and make a vent-hole, which must be frequently
opened, and left so for a day together. When it is of an agreeable
sweetness, rack it off into a fresh cask, and put to it one gallon of
British brandy, and, if you think it necessary, a little isinglass to
fine it. Let it then stand one month, and it will be fit to bottle; but
the longer it remains in the cask the better it will be.
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Take one hundred weight of raisins, of the Smyrna sort, and put them into a tub with fourteen gallons of spring water. Let them stand covered for twenty-one days, stirring them twice every day. Strain the liquor through a hair-bag from the raisins, ... Raisin Wine No 2
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