The wine is very fragrant for cooking like steam chicken or fry vegetables or fish soup.  It has also a very nice color like brandy. This is so much easier to make compare to the rice wine. This recipe is also given to me by a confinement lady (maid that help in the family to cook, look after mommy and baby after arrival of baby for month).  Made this once myself. 

Ingredients

1. 1 kg Black raisin
2. 800 grams crystal rock sugar (水晶糖)
3. 2 sweet yeast cakes  (甜酒饼)
4. 2 strong yeast cakes (烈酒饼)
5. 4 litres water

Method

1. For the yeast cakes, in Singapore, some provision shops sell them.  Ask around the shops above Waterloo Street market, you will find them.
2. Boil a kettle of boiling water.  Put the black raisin in a pot and pour the newly boiled water over it.  Stir and let it sit for 1 min, strained away the water.  This step basically removed the oils on the raisin.
3. Add in the 4 litres of water, and the crystal sugar.
4. Bring it to boil and continue to boil for 30 minutes in low flame.
5. Allow it to cool down completely, very important.
6. Put the content into a big air tight container, and throw in the 4 yeast cakes, and cover.
7. 2 months later, strain out the wine and keep in air tight bottles for cooking. The wine when strained out is very cloudy with suspension of the yeast and remnants of raisin.   Keep them in tall bottles for a week or more until the suspension settled at the bottom leaving very clear wine on top, Slowly transfer to another bottle without shaking.  May need to repeat this process 2 or more times to get very clear wine.