Raspberry Wine
Ingredients
Directions
Prepare the fruit
Remove moldy or bad fruit from the raspberries.
Bruise the raspberries and let them stand for 24 hours.
Ferment and age
Strain the liquid and add 1 pound of sugar per quart of liquid.
Place the mixture in a barrel and let it sit until fine, about two months.
Bottle
Bottle the wine and add a spoonful of brandy or a glass of wine to each bottle.
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
- Provide the main fruit flavor, aroma, and the sugars and acids that ferment into wine.
- Sugar
- Feeds the yeast during fermentation and adds sweetness to the finished wine.
The step that matters
Remove moldy or bad fruit from the raspberries. Mold and rotten fruit carry unwanted microbes and off flavors that can spoil the whole batch before fermentation gets going.
“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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