Tea and Raisin Wine

To make Tea and Raisin wine (3 gallons (13.5 litres) = 18 bottles)

You will need:

3.5 kg of sugar
13 teabags
3 small lemons (sliced)
500g raisins
18g bakers yeast

1. Boil 5 to 6 pints (about 3.25 litres) of water in a large saucepan
2. Dissolve the sugar in the water
3. Add the teabags to the water and leave for 6 minutes. Stir occasionally.
4. Strain the liquid into the fermenting bin.
5. Add hot water to the 2.5 gallons (11 litres) mark.
6. Add the raisins and sliced lemons to the liquid.
7. Leave until cool to the touch.
7. Sprinkle the yeast on the top and stir.
8. Leave for three weeks.
9. Transfer the liquid to demijohns. Cork loosely or with an airlock.
10. Leave for three months before bottling.

The recipe can be varied by using oranges instead of or as well as lemons
and by using sultanas instead of or as well as raisins.

Bottling Homemade wine

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