How to Make Raspberry Wine

Raspberry Wine Recipe
(Makes 5 Gallons)
Original Sugar Level: 20 Brix. Total Acid: 0.6-0.65%

Ingredients

For Bottling

Directions

• Smash sound, ripe berries
• Tie loosely in a straining bag and place in food grade fermenting bucket.
• Heat 6 – 8 quarts water with corn sugar and bring to a boil.
• Remove from heat, cool and pour into the fermenter over the fruit.
• Add the remaining water, yeast nutrient, Pectic Enzyme and tartaric acid.
• Add 5 Crushed Campden Tablets and mix well.
• Cover with a loose plastic sheet and allow to cool and dissipate the sulfite, waiting for 12 hours or overnight.
• Take Gravity reading.
• Stir in the yeast.
• Once fermentation begins, stir or push the pulp down into the liquid twice a day.
• After 5 – 7 days, strain and press the pulp.
• Funnel the fermenting wine into closed fermenters, such as glass or plastic carboys. And attach an airlock. Note: if this fermentation is very active, you may need to divide the wine between two carboys or it will foam out and spill.
• When bubbles are no longer actively rising through the wine, siphon the wine back together into one full carboy.
• Add 3 crushed Campden Tablets and let sit for four weeks with an airlock.
• Optional: Fine/clarify with Sparkaloid using the package directions.
• Rack away from the sediment, top full with a neutral wine and leave under airlock for 3 weeks up to 3 months.
• When ready to bottle, rack into fermentation bucket, and add 3 crushed Campden Tablets.
• Taste wine. Sweeten with Wine Conditioner to taste along with 1/4 teaspoon of Potassium Sorbate per gallon to stabilize.
• Siphon into bottles, cork, and set aside to age for at least 3 weeks