Raisin Wine in Imitation of Frontignac
For every gallon of wine required allow two pounds of raisins; boil them one hour in water. Strain the boiling liquor on loaf sugar, two pounds for every gallon; stir it well together. When cool put it in the cask with a moderate quantity of yeast (as last article). When the fermentation subsides, suspend in the cask a muslin bag containing elder-flowers, in the proportion of one quart to three gallons of wine. When perfectly clear, draw off the wine into bottles.