Created by QueenBea on April 18, 2014
Step 1: Chop the raisins.
Step 2: Put all ingredients, except yeast, isinglass, water, pectic enzyme in primary fermentor.
Step 3: Add half the quantity of water (hot), stir to dissolve sugar.
Step 4: Add balance of water (cold), and pectic enzyme.
Step 5: When must is cool 21 – 23 degrees Celsius, add yeast.
Step 6: Cover with plastic sheet, stir daily, and ferment 4 – 5 days.
Step 7: Strain out fruit through nylon bag and press.
Step 8: Siphon into carboys or gallon jugs and attach fermentation locks.
Step 9: Rack in 10 days.
Step 10: Rack again in 30 days, add 1 teaspoon isinglass if wine needs clearing.
Step 11: When the wine is clear and stable, bottle it. (I leave mine for another 5 to 7 days, and then bottle it)