Recipe Ingredient
- Syrup
- 5 bottles water (approximately 3.75l)
- 1.2kg rock sugar
- 600g golden raisins
- 5 pieces sweet wine biscuits (tim chow paeng), crushed finely
- 5 pieces spicy wine biscuits (lat chow paeng)
Instructions
- Place water and sugar in a large pot and bring to a boil; stir until rock sugar is dissolved. Leave to cool completely. It is important to cool the syrup thoroughly.
- Prepare a big glass jar (you can buy one from any provision shop) by washing it well and then drying it thoroughly.
- Scatter raisins evenly on the base of the jar.
- Sprinkle both types of wine biscuits over the raisins.
- Pour in the cooled syrup slowly. Seal the jar lid tightly and allow the liquid to ferment and mature in a cool, dry and dark place for 100 days.
- Do not move the container during the fermenting and maturing period. If you do not follow this piece of grandmother´s lore, the whole process will not turn out well.
Hi. I follow your recipe and its 3 months already and i plan to take it out. Do i just sieve it then store in bottles? After fill in bottle how do i keep it and how long it can be keep? Inside fridge or outside in cabinet?
Thanks
Dear Leng Low,
Raisin wine is best aged for a while before drinking, in fact, it will get better after a year or more. You can strain the wine through a fine clot and keep it in a sterilized bottle. You might not want to keep in the fridge as it will stop the aging process.
Thanks!
Thanks so much. Will do that.
i followed your instructions to the T…it turned out absolutely delicioussssssss…. We were away for 10 days during the 100th day, so i actually harvested it after 105 days… however it turned out perfectly divine…
It is so so sweet and strong…Loved it. thanks for this wonderful and easy recipe