Raisin wine: 8 easy homemade recipes, sourdough storage

Sourdough made from raisins speeds up the fermentation of homemade wine. But dried grapes can be completely replaced with fresh ones. The advantage of raisin wine is that it is easy to make in winter, when the vines of the country vineyard are resting. The recipes will interest beginner winemakers who are far from growing grapes, and experienced gardeners will be interested in comparing the taste and aroma of a drink made from ripe and dried grapes.

Features of making wine from raisins

Dried berries should be left with wild yeast. Therefore, raisins are not washed before processing.

Wine from dried grapes is prepared in the same way as from fresh grapes. The wort for fermentation is poured into a bottle with a water seal. Raisin sourdough is pre-prepared. At this stage, it will become clear whether the selected product is suitable for winemaking.

If bubbles actively float on the surface, a leavened, wine aroma appears - you will get good wine.

Sourdough keeps in the refrigerator for up to 30 days. Before use, keep at room temperature for 48 hours, adding 0.5 tablespoons of sugar.

Ingredient Selection Rules

Berries should be chosen for wine:

• medium dried;
• large;
• with whitish yeast coating;
• sweet variety.

Too soft or hard, shiny, moist raisins do not contain wild yeast. The product is not suitable for winemaking due to processing with preservatives.

How to make raisin wine at home

The drink is prepared in a glass bottle with a water seal. To remove wine gas, put a plastic cap with a tube on the neck of the container or firmly tie a rubber medical glove with a puncture in the finger.

Classic Sugar Free Recipe

Composition includes the minimum number of ingredients:

• kg of dried grapes;
• 0.5 liters of raisin starter;
• 5 liters of plain spring water.

How to cook:

• soak dried fruit in 2 liters of warm water and leave for 2 hours, then mash in a meat grinder or blender;
• shift the mass into a bottle, pour water from under the raisins and the remaining fresh, filling ¾ of the container;
• add starter;
• close the bottle with gauze and infuse for 3 days in warmth, up to +25 degrees;
• shake when foaming;
• put a water seal on the neck and leave to ferment for 60 days;
• when the wine stops playing, insist it under a water seal in the dark and cool for 3 months.

Pour clear wine with no signs of fermentation into prepared bottles.

Rice option

Ingredients:

• 250 grams of raisins;
• 750 grams of sugar;
• 2 liters of spring water;
• ¼ teaspoon citric acid;
• 500 grams uncooked rice;
• 250 grams of sourdough.

Cooking:

• pour 1.5 liters of water into a saucepan, mix citric acid and sugar;
• cook over low heat, stirring, until the grains dissolve, then leave to cool;
• pour rice into a glass bottle and pour over the prepared syrup;
• cover the container with gauze and leave for a day;
• add water, raisins and sourdough;
• mix, cover again with gauze;
• keep in the dark at +20 degrees for 2 days, then insist under a water seal for a month;
• at the end of fermentation and the formation of sediment, strain the drink, pour into a clean bottle and infuse in a dark place until clarified for 60 days;
• filter the wine, keep cool in clean bottles for 3 months.

Raisin wine with rice is a type of Japanese sake, it turns out strong, but soft, with a pleasant astringency.

Polish dried fruit

Ingredients:

• 5 liters of water;
• 500 grams of raisins and dried apricots each;
• 100 grams of dried black elderberry, blueberry or blackberry;
• 600 grams of sugar;
• wine yeast.

Cooking:

• soak yeast in warm water;
• make sugar syrup;
• grind dried fruits in a meat grinder, put in a bottle, pour sugar syrup;
• add berries, yeast, mix and close the bottle with gauze;
• when the mass begins to ferment, put on a water seal and leave for 7-15 days;
• strain the fermented brightened drink, insist under a water seal for up to 5 months, periodically clearing the sediment.

The finished wine will become clear and pink.

Recipe with sugar

Ingredients:

• 600 grams of dried grapes;
• a kilo of sugar;
• 4 liters of water;
• sourdough.

Cooking:

• put ground dried fruit, sourdough, 500 grams of sugar and pour water into the fermentation tank;
• stir the mixture until the sugar dissolves;
• insist for 5 days under a water seal until foam and bubbles appear;
• drain a liter of liquid, add 250 grams of sugar, pour back and wait another week;
• pour the same amount of sugar into the container and leave for 2 months;
• after cessation of gas formation, pour the drink into another container;
• strain periodically.

The readiness of wine is determined by transparency.

With beer

Ingredients:

• 2 kilos of raisins;
• 400 grams of granulated sugar;
• 5 liters of water;
• 500 milliliters of beer.

How to cook:

• pour ground dried grapes with water and leave for 3 days;
• after the formation of foam, insist under a water seal for 15 days;
• strain the wort, pour into another container, mix with sugar and beer;
• insist cool for 7 days.

Strain the finished wine.

With vodka

Ingredients:

• 1.5 kilograms of raisins;
• 0.5 liters of vodka;
• 2 kilos of sugar;
• 8 liters of water;
• sourdough or yeast.

Cooking method:

• mix mashed drying, sugar and sourdough in a bottle, pour water;
• cover with gauze, wait for fermentation for 3 days;
• put a water seal;
• pour the fermented drink into another bowl along with the sediment;
• add vodka, stir and bottle into smaller bottles.

After 90 days the wine is ready. Adding vodka makes the drink stronger.

With Hibiscus

Ingredients:

• kilogram dried grapes;
• 1.5 kilograms of sugar;
• 250 grams of hibiscus;
• 7 liters of water;
• sourdough.

Cooking:

• grind the grapes to gruel;
• add hibiscus and cook for 5 minutes;
• cool to room temperature;
• insist under gauze and a water seal according to the usual recipe.

Karkade gives the wine a fresh acidity and raspberry hue.

With millet

Ingredients:

• 500 grams of raisined grapes;
• kilogram of millet;
• 1.5 kilograms of granulated sugar;
• 0.5 teaspoon citric acid;
• 0.5 liters of sourdough;
• 4 liters of clean water.

Recipe:

• make syrup by mixing sugar with citric acid, let cool;
• pour millet and infuse for a day warm;
• pour liquid with millet, raisins, sugar, sourdough into the bottle for fermentation, insist 3 days under gauze;
• keep 2 months under water seal;
• at the end of fermentation, pour the drink into a clean container and leave in the dark until clarified, periodically freeing from sediment;
• bottle the brightened wine.

The drink will mature within 3 months.

Do-it-yourself raisin wine yeast

How to make sourdough:

• grind 200 grams of raisins;
• put the mass in a glass jar;
• pour 2 tablespoons of granulated sugar;
• fill the wort with water to its surface;
• a jar covered with gauze, keep warm until fermentation.

At 18-25 degrees, the starter should ferment for 3-4 days.

Storage rules

Raisin wine is stored at 10-25 degrees warm and dry. Over time, the drink gains strength, so the shelf life is not limited.

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