- Take thirty pounds of chopped raisins, free from stems and dust
- Put them in a large keg
- Add to them 10 gallons of soft water
- Let them stand 2 weeks unbunged -shaking occasionally (warm place in the winter)
- Strain through a woolen cloth or filter
- Colour with burnt sugar
- Bottle and cork well for use
The more raisins, the better the wine -not exceeding 5 pounds to the gallon.
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