Raisin wine

It is better to buy cheap dark raisins, because the more expensive the raisins, the stronger they are treated with chemicals. The cost of cheap dark raisins is slightly more than the cost of ordinary drying from apples.
At the rate of a 10-liter jar, take 1 kg of raisins, rinse and soak in boiled water for 15-30 minutes. Drain the water, run it through a meat grinder. Dilute the mass in a small amount of boiled water, which would be more convenient to pour. If the neck is narrow, then use a cut PET bottle. Fill the jar by 50-60%, with a temperature of +25-30°With and add 1 kg of sugar * together with homemade or industrial yeast **, stir and without closing the jar put in a dark place at +23-25 ° C.
By morning, the raisins will rise and it will become obvious how much more water needs to be added (different varieties swell in different ways ***). At least 20% of the space should remain in the jar for normal fermentation. If there is a principle in gardening "if in doubt, then cut", then "it's better not to overfill" (see photo).
In the morning, add water up to 75-85% of the volume of the jar, and you can add 200-300 grams of sugar. After that, the most nervous moment will come - waiting for the beginning of fermentation. It all depends on the quality of yeast and water, keeping the temperature at +23-25 ° C (min. +20 ° C) and how the manufacturer processed the raisins. Stir periodically, approximately every 4-5 hours
On homemade yeast, real fermentation begins after about 2-4 days. On industrial yeast no more than a day. After the start of fermentation, and these are mini-bulbachki on top of the pulp, hissing, smell, put a lid-a water seal or a glove. Often the lid or the jar itself is deformed and therefore it makes sense to wrap the joint with adhesive tape. If the signet is very swollen, then pierce a hole in the finger.
The fermentation period is 30-45 days. After the end of fermentation, drain through a tube into sterilized jars. The output is about 8 liters of wine. In fact, the wine is ready, but it is better to let it settle in a cool place for 2-4 weeks. If a tartar has formed at the bottom of the jars (a hard, light-colored crust), then the wine is of excellent quality. Pour and preferably store at a temperature of no more than +9 ° C. The formation of fungus is significantly lower than that of wine from grapes, even with poor sterilization of cans.
* Sugar. You can add in the morning not 200-300 gr. to the already existing 1 kg., but all at once, however, it is best and more productive in portions, i.e. after the main and morning bookmarks, add 1-2 times every 5-7 days with stirring. The approximate amount of sugar per 1 liter of wort is from 100 gr. to 350 gr., but this is very, very conditional, because much depends on the sugar content of the raisins and personal preference. As a rule, up to 180 gr. per liter is dry.
** Yeast. About their homemade production based on raisins has already been written-rewritten and the Internet is full of recipes. However, it is increasingly difficult to find raisins without chemistry. Out of 5 batches of purchased raisins, a maximum of one or two starter cultures begin to ferment, and the missing raisins cost money. Therefore, it is better to buy industrial wine yeast. Their cost is from 1 to 3 units per bag, but it is enough for 25-35 liters of wine and they always "work" regardless of the brand, but only buy in specialized stores.
*** The total amount of raisins per 10 liter jar in the range of 900-1200 gr. For a 20-liter optimal 2000-2100 gr.
P.S. You should know that raisin wine has a stronger "effect" on the body, unlike grape wine, and this is with equal acidity, sugar content and the presence of wine alcohol.