Raisin Wine.
PUT two hundred weight of raisins, with all their
stalks, into a large hogshead, and fill it up with water.
Let them steep a fortnight, stirring them every day.
Then pour off the liquor, and press the raisins. Put
both liquors together into a nice clean vessel that will
just hold it, for remember, it must be quite full. Let
it stand till it is done hissing, or making the least noise,
then stop it close, and let it stand six months. Then
peg it, and if you find it quite clear, rack it off into
another vessel. Stop it again close, and let it stand three
months longer. Then bottle it, and when wanted for
use, rack it off into a decanter.