Raisin Wine No 4
Take a brandy cask, and to every gallon of water put five pounds of
Smyrna raisins with the stalks on, and fill the cask, bunging it close
down. Put it in a cool dry cellar; let it stand six months; then tap it
with a strainer cock, and bottle it. Add half a pint of brandy to every
gallon of wine.