It’s from an old memory but I made it a few times in the late 50’s early 60’s
Cumberland Brandy.
2 lbs best wheat, 2lbs. Brown sugar, 2lbs minced raisins, 2 gallons water + wine yeast.
All in a bucket with a lid. Stir twice a day for 2 weeks then syphon into demijohns
under airlock.
Then add 2...