To make Raisin Wine

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Put into a large Vessel, or Mashing-Tub, a Hogshead of Water, and throw into it two hundred of Raisins, let them steep a Fortnight, stirring them every Day; then pour off all the Liquor, and press the Raisins. Put both Liquors together into a very nice clean Vessel, that will just hold it, for it must be full. Let it stand till it has done hilling, or making the least Noise; then stop it close, and let it stand Six Months. Peg it, and if you find it quite clear, rack it off into another Vessel, stop it close, and let it stand three Months longer, then bottle it; and when you use it, rack it off into a Decanter.