Raspberry Wine

Recipe file created June 26, 2001.
Use this recipe, or substitute raspberries for cranberries in my Cranberry Wine recipe.

Ingredients

Age all wines one year or more.

Recipe One

  • 12 cups raspberries, fresh
  • 5 1/2 cups granulated sugar
  • 1 teaspoon yeast nutrient
  • 1 teaspoon acid blend
  • 2 campden tablets
  • 1/2 teaspoon pectic enzyme
  • 1 package wine yeast
  • 1 gallon water

Recipe Two

  • 6 cups raspberries, fresh
  • 7 cups granulated sugar
  • 1 teaspoon yeast nutrient
  • 3 tangerines or oranges
  • 1 campden tablet
  • 1/2 teaspoon pectic enzyme
  • 1 package wine yeast
  • 1 gallon water

Do not use overripe or spoiled berries. Crush the berries and place in primary fermentor. Add water, sugar, nutrients, acid blend, pectic enzyme and crushed campden tablet. Stir well to dissolve sugar. Let sit overnight.

Specific gravity should be between 1.090 and 1.095. Sprinkle yeast over the mixture and stir. Stir daily for five or six days, until specific gravity is 1.040.

Strain the must and squeeze out as much juice as you can from the fruit. Siphon into secondary fermentor and place airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

The wine is best if you can refrain from drinking it for one full year from the date it was started.

NOTE:

The quality of the wine reflects the quality of the fruit used. Use sour or over ripe fruit, and the wine will be sour or bitter. Use firm, ripe fruit for the best quality wine.

-- Rox

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