Raisin Wine With Sugar
To every gallon of soft water four pounds of fresh raisins; put them in a large tub; stir frequently, and keep it covered with a sack or blanket. In about a fortnight the fermentation will begin to subside; this may be known by the raisins remaining still. Then press the fruit and strain the liquor. Have ready a wine cask, perfectly dry and warm, allowing for each gallon one or one and one-half pounds of Lisbon sugar; put this into a cask with the strained liquor. When half full, stir well the sugar and liquor, and put in one-half pint of thick yeast; then fill up with the liquor, and continue to do so while the fermentation lasts, which will be a month or more.