I have just started wine making and have a book from the 1950's, I think. It is by Margarete Patten from the UK. The recipe in question is for wheat wine and it involves putting sugar sultanas and wheat into a bucket and leaving it for 30 days to absorb flavours and then straining into a demijohn to ferment with the addition of yeast. 30 days seems a very long time and I am worrying about the sultanas going mouldy before the yeast is added. What is the consensus here about this method?