Skip to main content
Drink

Raspberry Wine

A fermented beverage made from raspberries, sugar, yeast, toast, and raisins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Sugar and spread match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 260 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Raspberry Wine

Ingredients

Directions

Prepare

  1. Wash the raspberries well in the water.

  2. Let them stand for 12 hours, then strain.

Ferment

  1. Add the brown sugar to the gallon of liquid.

  2. Set in an open vessel with the toast spread with yeast.

  3. Let it stand until fermentation ceases, straining every morning.

Finish

  1. When fermentation is complete, add a few raisins and bottle or keep in stone jars.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + spreadtop 10% of all pairs
    Smell alikestrong
    Cooked together260 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Spread + raisintop 26% of all pairs
    Smell alikemoderate
    Cooked together10 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raspberries
Provide the fruit flavour, aroma and colour for the wine.
Brown sugar
Feeds the yeast, which converts the sugar into alcohol and carbon dioxide.
Yeast
Ferments the sugar into alcohol, driving the fermentation this recipe depends on.

The step that matters

Straining every morning during fermentation. Fermentation is still active, so the liquid must be strained regularly to remove pulp and debris. Stopping too early or leaving solids in can cause off-flavours and spoilage.

Swap the raisin

How well each one fits the dish's main ingredients (sugar, spread):

  1. Vanillafits better
  2. Raisinthe original
  3. Lemonfits about as well
  4. Figfits less well

Fit is the average pairing score against sugar, spread. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Raisin WineRaisin Wine64 recipesVegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipes