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Susan Gilbert's late nineteenth century British cookery manuscript

Page 8

let it stand 6 Months, and it will then be fit to Bottle 1 peck of grapes in general weighs about 18 lbs.
Raisin Wine
Boil about 4 or 5 Gallons of water with 3 or 4  oz of Hops for 5 or 10 Minutes when cold put it in the Fruit To 8 lbs of Raisins picked from the large stalks and chopped a little with a spade in a Tub so as to brake them nearly all, put 1 Gallon of water, let them stand 3 weeks stirring them well every day. Put about 7 Gallons of water at first on the Fruit then squeeze them from it, after which add 2 Gallons more water to the [malligers?], and rub toast then and squeeze from it, and press them with a cheese press, and then Turn it the vessel to be quite full as it will work in a few days, look to your Wine every day for a week after it is turned and take the head off with a spoon, then add 2 pints of Brandy and a little Rum also 2 or 3 lbs of brown candy 1/4 lb of bitter almonds 1/4 oz of Isinglass, stop it tightly down, and let it stand 6 months, draw it from the lees, and rinse your cask, with your Wine, again adding 1 pint more Brandy, let it stand 6 Months longer  and then Bottle it. 2 Gallons of vinegar may be made with the fruit afterwards.

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let it stand 6 Months, and it will then be fit to Bottle 1 peck of grapes in general weighs about 18 lbs. Raisin Wine Boil about 4 or 5 Gallons of water with 3 or 4 oz of Hops for 5 or 10 Minutes when cold put it in the Fruit To 8 lbs of Raisins picked from the large stalks and chopped a little with a spade in a Tub so as to brake them nearly all, put 1 Gallon of water, let them stand 3 weeks stirring them well every day. Put about 7 Gallons of water at first on the Fruit then squeeze them from it, after which add 2 Gallons more water to the [malligers?], and rub toast then and squeeze from it, and press them with a cheese press, and then Turn it the vessel to be quite full as it will work in a few days, look to your Wine every day for a week after it is turned and take the head off with a spoon, then add 2 pints of Brandy and a little Rum also 2 or 3 lbs of brown candy 1/4 lb of bitter almonds 1/4 oz of Isinglass, stop it tightly down, and let it stand 6 months, draw it from the lees, and rinse your cask, with your Wine, again adding 1 pint more Brandy, let it stand 6 Months longer and then Bottle it. 2 Gallons of vinegar may be made with the fruit afterwards.