Raisin-wine

DIFFERENT Blueberries Figs Rhubarb Raisins TREATMENT Attachment Mass fermentation Main fermentation

WINES Appples Hips Rowanberries     Freezing Sulfur Stop fermentation

NB! Is most often used to fortified wine. Raisins can be used as attachment to all wines. Ingredients to start:   6 kg raisins   16 liter water   No sugar   * Also: 50 g citric acid and pectolase (wine-enzyme) Instructions: Boil 10 liters of water. Add raisins, and put a lid over. Let the mixture swell for 1-2 hours. Remove the raisins, and mash them as best you can. Put the raisins back into the water. Cool to about 25 degrees, and add the yeast, yeast nutrient, pectolase and citric acid. Pour into a wine-balloon, and add 6 liters of water. Sift the pulp from the wine after 5-6 days. Now the MAIN FERMENTATION begins