RAISIN WINE

9 Ib. muscatel raisins

1 1/2 lb. demerara sugar

1 gallon water

Campden tablet

Sherry yeast

Chop up the raisins and pour boiling water on to them and when; cool add a Campden tablet. Next day add the fermenting sherry yeast and ferment on the pulp for a week. Then strain and press the raisins and continue the fermentation by adding the demerara sugar in small doses in the usual way. Make sure that the jar is never quite full of wine so that there is some headroom, and use a plug of cotton wool rather than a fermentation lock. Continue the fermentation as long as possible, then rack and mature in jars, not quite full and plugged with cotton wool. It is sometimes a useful tip to use a bored cork, the hole of which is plugged with cotton wool. In due course this makes an extremely attractive dessert wine.