Homemade Apple Raisin Wine Recipe: A Timeless Brew

Old Fashioned Apple Wine, Made Simply at Home

If you are looking to craft a wine that is both timeless and delicious, look no further. This old fashioned apple wine recipe is as simple as it is satisfying, combining the natural sweetness of apples with the richness of raisins.

It follows a straightforward homemade wine making technique that even beginners can master. With just a few basic ingredients and a little patience, you will have a delightful fruit wine that is perfect for toasting special occasions.

Why Raisins? The Secret Ingredient for a Richer Wine

In traditional fruit wine making, raisins play a crucial role. They add body and depth to the wine, enhancing its texture and flavour.

Raisins also contribute a beautiful, natural colour, making the wine as pleasing to the eye as it is to the palate.

History and Origin of Apple Wine

The apple is among humankind's oldest cultivated fruits, with its wild ancestors traced to the mountain forests of Central Asia. Travelling along ancient trade routes, it reached Europe, where fermented apple drinks became part of village life, from the cider orchards of Normandy to the English countryside.

In Britain, home winemaking with garden fruit grew into the beloved tradition of country wines. Raisins and sultanas were a favourite addition, lending body and colour to wines made from humbler fruit.

The custom travelled with families across the world. In many Indian Christian homes, particularly in Kerala, a bottle of homemade wine and a slice of plum cake are as much a part of Christmas as the star on the doorway.

My Nostalgia and Memory

Celebrating the Journey of 'Essence of Life - Food'

When I first shared this recipe in January 2022, my blog was just 16 days away from its sixth anniversary on 17th January. It had been an incredible journey of sharing my love for food, and what better way to mark it than with a glass of homemade apple wine?

Today the blog has crossed a decade, and this wine still has pride of place.

A Tradition of Wine Making: From My Kitchen to Yours

Every New Year and Christmas, a new batch of wine graces my kitchen. It has become a cherished family tradition, one that I look forward to each year.

However, one year I broke the routine. Why, you ask? A bit of laziness and a pantry full of matured homemade wines: Raisin Wine, Grape Wine, Banana Wine and Ginger Wine, all waiting patiently for their moment.

But as the year 2020 was drawing to a close, I couldn't resist the urge to brew again. I started a fresh batch of Apple Wine and allowed it to mature beautifully over time. When the New Year arrived, this delightful batch was ready to be enjoyed.

The Pineapple Peel Wine Plan

Keeping up our Christmas wine tradition, I was already getting ready for the next year's batch while I brewed and distilled this Apple Wine. That one came with a unique twist: Wine with Pineapple Peels! Yes, you read that right.

The peels add a subtle tropical note to the wine, a perfect blend of tradition and innovation. It was a new addition to my wine repertoire, and I was confident it would be the star of the next Christmas and New Year celebrations.

The peels add a subtle tropical note to the wine, a perfect blend of tradition and innovation. And yes, I did brew it, and it now sits in my pantry beside its elders.

The Year Round Process of Wine Making

In my household, wine making isn't just a seasonal activity; it's a year round process. Each Christmas, I start brewing a new batch, sometimes experimenting with new variations but often sticking to the classic family favourites, Raisin Wine and Grape Wine.

By the time the next Christmas rolls around, the previous year's wine is perfectly matured and ready to be savoured. For those who may not have the time or patience to wait an entire year, a quick fix wine recipe is on my wishlist.

While I firmly believe that "Wines get better with age," an instant recipe would be a handy alternative for those last minute celebrations.

A Passion for Wine Making, Even Without the Tasting

Here's a little secret: I don't actually drink the wines I make! Yes, you heard that right.

But I have a trusted panel of wine tasters, my husband and kids, who take a sip, deliver an honest verdict and politely stop right there. They taste every batch, though none of them are really drinkers.

Why Homemade Apple Wine?

Homemade Apple Wine isn't just a beverage; it's a tradition, a labour of love and a symbol of patience. Fermenting apples and raisins into a golden, aromatic wine is truly rewarding.

Whether you are celebrating a special occasion or simply enjoying a quiet evening, this wine adds a touch of warmth and nostalgia to the moment.

Why You Will Love This Recipe

• Beginner Friendly: A straightforward method with everyday ingredients and no special equipment.
• Rich Body and Colour: Raisins give the wine depth, a fuller texture and a natural golden hue.
• Truly Natural: No artificial colours, preservatives or enhancers, only fruit, sugar, lemon and yeast.
• Improves with Age: Patience is rewarded, and a bottle from my 2022 batch still sits in my pantry.
• Festive and Giftable: Perfect for Christmas, New Year and special celebrations, and a lovely homemade gift.

Recipe Overview

• Cuisine: Traditional Homemade
• Recipe Type: Homemade Wine, Festive Drink
• Yields: 3 to 4 Bottles
• Servings: 15 to 20 Glasses (150 ml each)
• Difficulty: Medium
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 30 to 45 Minutes
• Cooking Time: None (only boiling water is needed)
• Soaking Time: 12 Hours
• Fermentation Time: 7 Days (stirring daily)
• Maturation Time: 3 Months minimum, up to 1 Year
• Total Time: About 3 Months and 1 Week at minimum, ideally up to 1 Year

How to Make Homemade Apple Raisin Wine: Step-by-Step Guide

Ingredient List

For the Apple Wine:

• 1 kg Apples (washed, peeled, cored and deseeded)
• 1/2 kg Raisins
• 1/2 kg Sugar
• 1 Lemon (whole)
• 5 litres Boiling Water
• 8 to 10 large pieces Cinnamon Sticks (optional)

To Activate the Yeast:

• 1 packet (11 g) Yeast
• 5 tsp Sugar
• 1/3 cup Warm Water

Method: Detailed Instructions

Step 1: Prepare the Apples and Raisins

1. Wash, peel, core and remove the seeds from the apples.
2. Chop the apples into small pieces.
3. Chop the raisins into small pieces.

Pro Tip: Cut the apples and raisins small. More exposed surface means more flavour released and a fuller body in the finished wine.

Step 2: Combine and Soak for 12 Hours

1. In a large glass or ceramic jar, add the chopped apples, raisins, sugar and the whole lemon.
2. Pour 5 litres of boiling water into the jar and let it sit for 12 hours.

Pro Tip: Stay with glass or ceramic and avoid reactive metals such as aluminium. Cover the mouth of the jar with a clean cloth, so the mixture can breathe.

Step 3: Activate the Yeast

1. Dissolve the yeast in the warm water along with 5 tsp of sugar.
2. Allow it to activate.

Pro Tip: Keep the water warm, never hot. Water that is too hot will kill the yeast before it has even begun its work.

Step 4: Add the Yeast to the Mix

1. After the 12 hours, add the activated yeast to the apple mixture.
2. Optionally, add more sugar and a few cinnamon sticks to enhance the sweetness and flavour of the wine.

Pro Tip: Apples and raisins are naturally sweet, so go gently with extra sugar. You can always adjust the sweetness later when you taste the wine.

Step 5: Stir Daily, Strain and Bottle

1. Stir the mixture daily for a week.
2. After a week, strain the mixture and press the juice out.
3. Bottle the juice, making sure the bottles are tightly sealed.

Pro Tip: Fermentation can still be active at bottling, and trapped gas builds pressure. Many home winemakers fit an airlock, or rest the cap loosely for the first few weeks, before sealing fully. Daily stirring also keeps fermentation even and discourages unwanted moulds.

Step 6: Rest in a Dark, Dry Place

1. Store the bottles in a dark, dry place for about 3 months.

Pro Tip: Use clean, dry bottles and label each one with the date. You will be glad of it years later.

Step 7: Rebottle and Mature

1. After 3 months, rebottle the clear wine, leaving the sediment behind. This may need to be repeated until no sediment remains.
2. Taste the wine after two months, and add more sweetness or flavour if desired.

Pro Tip: Do not rush the last bottling. Patient rebottling until no sediment remains gives a clearer, smoother wine, and like most wines, Apple Wine improves with age.

Pro Tips and Notes

• Good Apples Make Good Wine: Quality fruit gives the best flavour. Raisins then add body and colour to carry it.
• Balance the Sweetness: Apples and raisins are naturally sweet, so adjust the sugar to your taste and keep the balance gentle.
• Yeast Choices: Where wine yeast is hard to find, regular baking yeast is a practical alternative. If you can get wine yeast, it is highly recommended for a more authentic flavour, and you may consider Campden tablets for added preservation.
• Stir Every Day: Daily stirring during fermentation ensures even fermentation, mixes the ingredients well and prevents unwanted moulds or bacteria.
• Keep Everything Clean: Clean, dry bottles in a moisture free spot prevent contamination and help the wine mature properly.
• Tropical Kitchens Ferment Faster: Higher temperatures can speed up fermentation. Still stick to the timeline for the best results.
• All Natural Flavour: There are no artificial colours, preservatives or enhancers. The rich colour and full flavour come entirely from the ingredients.

Serving Suggestions

Serve this golden wine in small glasses at a cool room temperature, and let it take its time. It pairs beautifully with a slice of Christmas fruit cake, a cheese board or a handful of toasted nuts.

A bottle also makes a charming homemade gift for the festive season. This wine is for adults of legal drinking age.

Storage Suggestions

• Pantry Storage: Wine keeps best in a cool, dark, vibration free spot with a steady temperature, ideally around 12 to 15 °C. Sudden temperature swings do the most harm. If your bottles have corks, lay them on their side, so the cork stays moist. My own 2022 batch has sat at room temperature in my pantry and is still going strong.
• Refrigeration: A fridge is not needed for sealed bottles, though cooler storage slows ageing. Once opened, recork tightly, refrigerate and finish the bottle within a few days.
• Freezing and Thawing: Not recommended. The liquid expands as it freezes and can crack the bottle or push out the cork.
• Reheating: Wine is not meant to be reheated. If you are making a warm, spiced drink, warm it gently and never let it boil.

FAQ

How long does homemade apple raisin wine take to mature?
The bottles rest for about 3 months before the first re-bottling, and repeat re-bottling may be needed until the sediment is gone. The wine is at its best with more time, from several months up to a year or beyond.

Can I use regular baking yeast to make apple wine?
Yes, regular baking yeast works where wine yeast is hard to find. Wine yeast gives a more authentic flavour if you can get it.

Why add raisins to apple wine?
Raisins add body, depth and a natural golden colour. They enrich the texture and flavour of the wine.

Why do I need to stir the wine every day?
Daily stirring during the first week keeps fermentation even and mixes the ingredients well. It also helps prevent unwanted moulds and bacteria.

How long can homemade apple wine be stored?
Sealed bottles kept in a cool, dark place can last for years. I still have a batch made in 2022 sitting in my pantry at room temperature.

Is this apple raisin wine vegan and gluten free?
As written, the ingredients are apples, raisins, sugar, lemon, yeast and water, so the recipe is vegan, vegetarian and gluten free. Check your yeast packet if you have a strict dietary need.

Is homemade apple wine halal?
No. Fermentation produces alcohol, so this wine is not suitable for halal diets or for anyone who avoids alcohol.

Recipes You Might Like From My Blog

• Christmas Fruit Cake (Kerala Plum Cake): The rich festive bake that dry fruits soaked in homemade wine were made for.
• Raisin Wine: My classic family favourite brew, simple, sweet and wonderfully patient.
• Chocolate Chip Cookies: A crowd pleasing treat to set beside your festive table.

A Pantry Full of Patience

Since 2011, I have kept a little tradition of my own. Every year after Christmas, a new wine goes into the jar, and the previous year's batch is opened for the festive table.

Then came 2025, and I put the brewing pot away. The truth is that we never really drink wine at home, and my wines were always my experimental arena, a place to try new fruits and see what time could make of them.

Mostly, the bottles became a proof of my hobby. My husband always asks me to serve the wine to our guests, just so everyone knows that I brew it, and the remaining stock rests quietly in my pantry.

Its real working life is soaking dry fruits for my Christmas fruit cake, which may be the most delicious retirement a wine could ask for. From here on, I plan to refresh my stock only with raisin and grape wine.

My experiments, if I am honest, have found a certain staleness. Who knows, a new fruit may tempt me back one day, and I am not sure, though I rather like not knowing.

So here is to good things that take their time. May your jars ferment gently, your patience be rewarded and your next toast taste of home.

SM