How To Make Raspberry Wine
Add juice and zest of a lemon.
Mash the raspberries to release the juice.
Add tannin or tea. Boil 6 pints / 3.5 litres of water and dissolve in the sugar.
Pour the hot sugar liquor over the raspberries and stir.
Add up to ½ gallon / 2 litres of boiled cooled water.
Add the campden tablet (crushed) and stir.
Mix in the pectolase (pectic enzyme).
Next day add the yeast.
Add the yeast nutrient.
Stir daily for one week.
Ferment in loosely covered fermentation bin for around a week.
Stir daily for one week.
Strain off the raspberry must into a clean demijohn.
Fit bung and airlock and leave in warm position to ferment for around 2 weeks.
Rack into a clean demijohn.
When the raspberry wine to completely clear rack again.
Leave for a further 2 months before considering bottling on.
Homemade raspberry wine is a delightful treat that captivates the palate with its vibrant flavour and refreshing aroma. The natural sweetness of ripe raspberries, combined with the fermentation process, creates a unique and rich taste that is hard to resist. Making your own raspberry wine not only allows you to control the ingredients and sweetness level but also provides a rewarding experience as you craft something special from scratch. Whether enjoyed on a warm summer evening or shared with friends, this homemade beverage is sure to impress and elevate any gathering.
Preparation time: 40 minutes
Initial fermentation time: 7 days
Time to be ready to drink: 6 months
4lb / 1.8kg raspberries (use fully ripe or even soft).
2.25lb / 1kg sugar.
1 lemon.
1 tsp / 5g pectolase (pectic enzyme).
1 tsp / 5g yeast nutrient. ½ tsp / 3g tannin or cup strong tea (no milk or sugar).
1 teaspoon activated dried wine yeast
1 teaspoon yeast nutrient
1 Campden tablet
Sweetness: Medium dry
Calories per bottle: 650 approx
Yield: 6 bottles
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