Homemade Raspberry Wine Recipe

With Tangerines or Oranges

6 cups fresh raspberries
7 cups granulated sugar
1 tsp. yeast nutrient
3 tangerines or oranges
1 campden tablet, crushed
1/2 tsp. pectic enzyme
1 pkge. wine yeast
1 gallon water

Directions

Crush the raspberries, and the tangerines or the oranges, and place them in a primary fermentor.

Add the water, sugar, nutrients, acid blend, pectic enzyme and the crushed campden tablet.

Stir well to dissolve the sugar, and allow mixture to sit overnight.

Specific gravity should be between 1.090 and 1.095.

Sprinkle yeast over the mixture and stir.

Stir the mixture daily for 5 or 6 days, until the specific gravity is 1.040.

Strain the mixture, and squeeze out as much juice as possible 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 the process every 6 weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

**The Raspberry Wine will taste the best if you can refrain from drinking it for one full year from the date it was started.

The above Wine Recipe was taken, with permission from:
Roxanne's Wine Cellar. Visit her site for all you need to know about Wine Making, Recipes, and more!