Things You'll Need

Instructions

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.
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.
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.
4

Add a teaspoon of pectic enzyme and stir well. Cover the fermentor and let the mixture sit for another 12 hours.
5

Add 1 packet of activated wine yeast. Stir the mixture every day for 7 days.
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.
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.
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.