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Raspberry wine (sweet)
Raspberries have such a strong flavour and aroma that it is difficult to find a niche. Both flavour and bouquet are so pronounced that a wine made wholly from them would be unpalatable and have a pronounced nose. But a dash of raspberry blended into an interesting red wine can often bring it to life. If ever you persuade yourself not to eat the raspberries but to make a wine with them instead, here is an excellent recipe
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Ingredients |
Metric |
British |
USA |
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Raspberries |
1.75 kg |
4LB |
3LB |
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Red grape juice concentrate |
300 mL |
Half a pint |
Half a pint |
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Brewing sugar |
1.5 kg |
3LB |
2 1/2 LB |
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Water |
4.5 L |
1 gallon |
1 gallon |
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Wine yeast |
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Yeast nutrient |
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- Bring the water to a boil and pour it over the fruit, then leave it to cool
- Mix the fruit well with your hands
- Add the pectic enzyme, then cover it closely and leave for four days, stirring daily
- Strain through at least two sicknesses of butter muslin onto the sugar and grape concentrate and stir thoroughly to dissolve
- Add a good wine yeast (burgundy, Port or Sauternes is best) and stir well in
- Leave for 24 hours closely covered in a warm place
- Pour the liquor into a gallon demijohn and fit an airlock
- Ferment it right out, and when it clears, siphon the wine off the lees into clean bottles
- Loganberry Wine is made in the same way
Wine Equipment & Ingredients
