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Raspberry WineCountry Wine · Dry

Raspberry Wine

E
by @essesser
12.3%
ABV
1.088
OG
0.994
FG
4.5 litres batch · target 12.5% ABV
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About this recipe

Easy homemade raspberry wine recipe for one demijohn (1 gallon). A little fruit goes a long way and it is drinkable sooner than most country wines.

Ingredients

raspberries1.4 kg
sugar1 kg
water4.5 l
pectic enzyme1 tsp
campden tablet1
yeast nutrient1 tsp
sachet Lalvin 71B1

Method

1
Pick over the raspberries and freeze overnight, then thaw and mash in a sterilised bucket
2
Dissolve the sugar in hot water, cool, and pour over the fruit
3
Add the pectic enzyme and a crushed campden tablet, cover and leave 24 hours
4
Add the yeast and nutrient
5
Ferment 5 days, stirring daily
6
Strain into a demijohn without squeezing the pulp, top up to 4.5 litres and fit an airlock
7
Ferment out for 2 to 5 weeks
8
Rack off the sediment
9
Age 3 to 6 months before drinking
Tools for this brew: scale it to your batch size, work out ABV from your readings, or correct a warm hydrometer reading. All free.

Brewer's notes

Raspberry punches well above its weight, so this uses less fruit than my other berry wines. More and it turns into perfume. The colour is glorious young and fades with age, so I drink this one on the younger side. The pulp clogs straining bags, be patient and do not squeeze hard or you will chase haze for months. Dry as written, but a little sweetness suits it.

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