Raspberry Acid
Ingredients
Directions
Prepare the juice
Dissolve the tartaric acid in the water.
Pour the solution over the raspberries and let it stand for 24 hours.
Strain the mixture without bruising the fruit.
Ferment and seal
To each pint of clear juice, add 1.5 pounds of dissolved sugar.
Let it sit for a few days; if slight fermentation occurs, delay corking for a few days.
Then cork and seal the mixture.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Raspberries
- Supply the fruit flavor and the juice that becomes the wine.
- Sugar
- Adds sweetness and provides the fuel that yeast ferments into alcohol.
- Tartaric acid
- Adds acidity that brightens the flavor and helps keep the wine stable.
The step that matters
Delay corking if fermentation starts. Yeast converts sugar into carbon dioxide gas during fermentation. Sealing the bottle too early can trap this gas, building pressure that may push out the cork or burst the container.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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