A Very Ancient Craft
1 gallon cold tea
1 Ib. raisins
3 Ib. sugar
Rind and juice of l large orange and 1 lemon
The tea can be saved from the pot day by day or fresh tea can be made. It is not desirable that it should be stewed too much, otherwise the ultimate favour is impaired. Chop up the raisins, add the rind and juice of the lemon and orange, pour on the cold tea and stir in the sugar, nutrient and yeast. Cover for four days, then strain and press and continue the fermentation. The author has tasted some very fine examples of this wine, but it seems to him that it is better when served slightly sweet rather than dry.