This Recipe for Raspberry Wine uses raspberries and raisins for a great DIY homemade raspberry fruit wine you will love!
This recipe can also be used by substituting fresh or frozen cranberries in the place of the fresh raspberries.
Remember, if possible, try to leave the wine for 1 year before using it, as it will taste the best if left for that time!
Also, when using this recipe for Raspberry Wine, remember to use only ripe, unspoiled raspberries, and good quality raisins.
Unripe, or over-ripe raspberries will result is poor quality wine.
2 pounds fresh raspberries
1 pound raisins
6 3/4 cups granulated sugar
1 campden tablet, crushed
1 tsp. nutrients
1/4 tsp. pectic enzyme
1 1/4 tsp. acid blend
1 pkge. wine yeast
1 gallon water
Crush the raspberries and place them in the primary fermentor.
Add the raisins, water, sugar, yeast nutrient, pectic enzyme, acid blend, and the crushed campden tablet.
Stir well to dissolve sugar, and allow to stand overnight.
The next day, check the specific gravity.
It should be between 1.110 and 1.115.
Add the yeast and mix well.
Cover the primary fermentor, and stir daily for 5 days.
Strain the fruit, squeezing out as much juice as possible.
Put into secondary fermentor and place airlock on the bottle.
For a dry wine, rack in three weeks and return to secondary fermentor.
Rack again in three months, and every three months until 1 year old.
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 six weeks until fermentation does not restart with the addition of sugar.
Rack every three months until one year old.
~ Note - if you like a medium sweet wine, taste it at each racking to decide if it is sweet enough yet.
Each addition of sugar starts the yeast working again.
The result is that sweet wines have a higher alcohol content than a dry wine - by up to 4 or 5 percent.
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