Raisin Wine

It is a heavy, sweet, luscious wine which is easily made.


  • 1.8kg/4lb Raisins (The Californian ones are excellent)
  • 1kg/2¼lb granulated sugar
  • 125g/4oz dried bananas
  • 1 x 3mg Vitamin B1 tablet
  • 1tsp yeast nutrient
  • 1tsp Pectolase
  • 1tsp Bentonite
  • 1pkt Young’s All purpose White wine yeast
  • 1 Campden tablet


  1. Sprinkle the yeast into a cup of lukewarm water, cover and leave for 10minutes (covered with a piece of kitchen roll).
  2. Chop the raisins and bananas. Boil 3pints/1.7litres of water and drop in the raisins and bananas. Simmer for 20 minutes.
  3. Pour all the ingredients, including sugar, but not the yeast, into a clean brewing bucket add  a vitamin B1 tablet, yeast nutrient, Pectolase and Bentonite. Stir well until all dissolved. Now pour in the final  3pints/1.7litres of water, stir gently and allow to cool.
  4. Once cool, add the yeast, cover loosely with a tea-towel, stirring gently at least once a day for 5 days.
  5. Now, using a funnel and a piece of muslin, transfer to a clean Demi-john, fit an airlock and allow the wine to ferment in a warm place for a fortnight.
  6. Rack off into another clean Demi-john,leaving behind as much sediment as possible. Leave to fermentout, ie. 1 bubble per 30 seconds, rack off again.
  7. Dissolve a little wine with a small amount of sugar, then add back to the finished dry wine to achieve the sweetness you  require. This method takes time and occasionally restarts the wine. I do recommend that you use wine sweetener, a small amount will achieve the same result without restarting the wine.
  8. Once the desired sweetness is achieved, crush 1 Campden tablet and add to the wine, this will stop the wine at this sweetness. If you used the sugar method add 1tsp fermentation stopper. (potassium sorbate)
  9. Now, bottle up in good bottles, this time using the plastic topped type corks, add sleeving and some great labels. This wine is a classic and should be kept for special events. The longer it is kept the better it becomes.