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Raspberry and red currant wine (sweet)
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Ingredients |
Metric |
British |
USA |
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Raspberries |
1.75 kg |
4 LB |
3LB |
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Red currents |
1.75 kg |
4 LB |
3LB |
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Brewing sugar |
1.75 kg |
4 LB |
3LB |
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Water |
3.5 L |
About 6 pints |
About 6 pints |
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Wine yeast |
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Yeast nutrient |
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- Wash the fruit, rejecting any which are damaged.
- Press out all the juice (if a press is not available, use a plate and colander stood on laths over a bucket)
- Boil the squeezed pulp in three times its volume of water for two hours.
- Strain onto the original juice.
- The pulp should be squeezed dry, and this liquid should also be added
- Measure the total liquid thus obtained, and to each 1 gallon, add 1.8 kg of sugar
- Allow the liquid to cool to blood heat, and add the wine yeast
- Transfer into a Demijohn, filling it to shoulder level to allow space for the vigour of the primary fermentation
- Keep a little of the liquor aside in a covered jug with which to top up once the initial fermentation is over
- Fit an airlock and leave until fermentation is finished, topping up to the bottom of the neck as soon as possible
- Siphon off and keep for six months before the final bottling
Wine Equipment & Ingredients
