1 lb. box raisins
2 c. sugar
1/2 gal. bottled water

Rinse raisins well and put raisins and sugar in half-gallon bottle. Fill bottle with water until about 2 inches from the top. Mix well until sugar is dissolved. Screw lid on bottle loosely or bottle will explode. For the first week press raisins below water level every 48 hours. Remove any raisins that mildew. Always leave screw lid loose while raisins ferment. Let stand for at least 30 days before serving.

Strain. Return liquid to gallon bottle or put in smaller bottles. Continue to leave covers loose for another 30 days, or until wine becomes clear. If desired, liquid can be strained again. After 60 days from the time wine was started, covers may be tightened on the bottles.