I've heard wine from raisins called by varying names, though I think passito is protected designation so I'll just call it passito-style. I started fermenting some a few days ago, put it in "secondary" yesterday, VERY dry (I don't think passito-styles are supposed to be that dry?), strong. I simply crushed raisins (no time to let them steep- busy busy!) and added sugar before pitching yeast (Lalvin wine yeast). It's pretty good, but I think aging will definitely improve the flavour and bouquet, which are a little harsh right now. Can't quantify SG and ABV because I'm too cheap to go out and buy a hydrometer- hey, the ancients got by for millennia without such "sorcery".
I have a question for you as well. Has anyone ever tried making this stuff? If you haven't tried it, I'd say mine tastes pretty much like regular wine with a slight hint of raisiny-ness.
P.S. why does everyone post "apfelwein" (I just call it cider) in this thread? Isn't there a cider forum for that?