Place raisins and brandy in bowl, add enough water to cover. Soak 1 hr.
Preheat oven to 230°C. Clean quails, truss wings and legs to body with string. Season inside and outside generously with salt and pepper. Spread 1 tablespoon butter evenly over each. Arrange in roasting pan, roast in oven 25-30 min.
Remove baking pan from oven. Remove quails and keep warm on serving platter. Deglaze pan over medium heat by adding wine and 3/4 cup water, then stirring & scraping the solidified pan juices. Cook about 10 min., until reduced by half.
Add remaining 4 tablespoons butter and stir until well blended. Strain sauce through a sieve into a bowl. Drain raisins, discard liquid. Stir raisins into sauce.
Place 2 quails each on 6 dinner plates. Pour raisin sauce over and serve.