This Homemade Raspberry Wine Recipe is a great recipe for making your own brew, whether you are an experienced wine-make or a novice.
Remember that when making your own wine, do not use raspberries that are over ripe or spoiled.
The quality of the wine reflects the quality of the raspberries that were used.
If you use sour, or over ripe fruit, the wine will be sour or bitter. Use firm, ripe fruit for the best quality wine.
12 cups fresh raspberries
5 1/2 cups granulated sugar
1 tsp. yeast nutrient
1 tsp. acid blend
2 campden tablets, crushed
1/2 tsp. pectic enzyme
1 pkge. wine yeast
1 gallon water
Crush the raspberries 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.
**The Raspberry Wine will taste the best if you can refrain from drinking it for one full year from the date it was started.
Here below are links to wine making kits, and other homemade wine-making supplies, available for purchase online at *Amazon.com.
Click on the images for more detailed product information and customer product reviews.
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