METHOD:

1. Chop or use mincer on seedless light or dark raisins. Place in nylon straining bag, tie top, and put in primary fermentor.

2. Stir in all other ingredients EXCEPT yeast. Cover primary.

3. After 24 hours, add yeast. Cover primary.

4. Stir daily, check S.G., and press pulp lightly to aid extraction.

5. When ferment reaches S.G. 1.040 (3-5 days) lightly press juice from bag. Siphon wine off sediment into glass secondary. Attach airlock.

6. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

7. To aid clearing siphon again in 2 months and again if necessary before bottling.