Instructions: Add the chopped raisins in with sugar, acid blend and HOT water. Mix till all dissolved. Add next 5 ingredients & mix well. Add the yeast. Stir the fermenting liquid daily to keep the floating fruit moist. When racking to secondary, (sg 1.020) scoop the raisins into a straining bag and squeeze it as dry as possible; discard the pulp. Top up the carboy. Rack to a clean carboy at 1.000; rack to clean carboy at 0.990 to 0.995. When finished, rack to a carboy; add finings, let rest for 10 days, then filter. Add 0.25 tsp sulphite & sorbate. Bulk age 3 months; add 8 oz wine conditioner; bottle & age for 3 months.

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