[From: Every Woman's Cook Book by Mrs. Chas. F. Moritz (1926) p. 618-619]

                          SAUTERNE WINE

1 cake compressed yeast          1 cup lukewarm water
1 lb. seeded raisins                 2½ lbs. sugar
1 gal. lukewarm water

  Dissolve yeast in cup water.  Grind raisins, then mix with sugar
well, add dissolved yeast, then add gallon water.  Mix well, put in
stone jar, cover and let stand six weeks, stirring well once or twice
each week.  Strain through jelly bag, then through filter paper until
clear, or return to clean jar and let stand until convenient to bottle.
If left long enough, wine will become clear at top to dip off with-
out straining, then strain lower part.  Bottle cork and seal same
as blackberry wine.