Raisin wine was first introduced to me by my colleague Miss N a year ago and since then I have been using them in my chinese cooking very often and I can also drink it neat especially have it chilled :) Sweetness can be adjusted. If you want it sweeter, you can add in more of the rock sugar or reduce it if you want it less sweet. And the water content can be reduced if you want it more stronger. If you are keen to try making your own raisin wine , read on for the recipe........
The ingredients used are dried yellow raisins, yeast for making wine as shown on the right hand side of the picture above ( chow paeng / ragi ) and rock sugar or cane rock sugar and room temperature boiled water. The important thing to remember is that the bottle used for brewing the wine must be properly sterilized and big enough for the brewing process. Otherwise , it will spill over during the brewing process. The brewing process takes 3 months. Before you can consume them, you have to filter it with a muslin cloth or a fine seive and the wine must be kept in a sterilized jar in the fridge. It can keep for a year or so....but mine will not last that long , for I uses them very often for my cooking :)
Love the rich golden color and the strong smell of alcohol
in this homebrewed raisin wine .
As promised , here is my friend's recipe for making your own home brewed raisin wine.
Home Brewed Raisin Wine
1 kg dried yellow raisins - wash, steamed , cooled
3-4 packets of rock sugar/can rock sugar
2 big + 4 small pieces of wine yeast / ragi / chow paeng - grind coarsely
4 - 5 litres of boiled water - cooled before using ( used only 4 litres if you want a stronger alcohol taste )
Take note * sterilized glass bottle for the brewing to avoid contamination
Wash the dried raisin and steamed it for 15 mins. Take out and cooled it.
Prepare layering :-
Place a layer of raisin in the sterilized bottle , sprinkle a layer of yeast on the raisins , followed by a layer of sugar and repeat the process till all the raisins ,yeast and rock sugar are used up. Gently pour in the water without disturbing the layers of raisins and yeast. Close tight the lid and store in a dark place for 3 months. Filter the wine before consuming.
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