Recipe file created February 23, 2000.
Like a mild amaretto.
Chop almonds and raisins finely in a food processor. DO NOT over process almonds or you will end up with almond butter. Place in a large pot and cover with water. Simmer for 1 hour, adding water periodically to prevent scorching. Strain out solids and place liquid in primary fermentor.
Add water to make up to 1 gallon and all other ingredients except the yeast. Let sit overnight. Check specific gravity -- it should be between 1.090 and 1.100. Add yeast. Stir daily for five or six days, until frothing stops. This may be slow to start fermenting.
Strain. Siphon into secondary fermentor and attach airlock.
For a dry wine, rack in three weeks, and every three months for one year. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.
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