Raspberry Wine
Ingredients
Directions
Prepare the juice
Place the raspberries in a large earthenware or wooden vessel and bruise them well with a heavy wooden spoon.
Pour the cold water over the raspberries and let them stand overnight, stirring frequently.
Strain the liquid through a jelly bag or fine sieve, draining the fruit thoroughly without squeezing.
Ferment and age
Measure the liquid; for each quart, add 1 pound of sugar and stir until dissolved.
Transfer the mixture into a cask and bung loosely for several days until fermentation ceases.
Tighten the bung and let it sit for 3 months before bottling for use.
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 fruit flavour, aroma and colour that define the wine.
- Loaf sugar
- Feeds the yeast during fermentation, producing alcohol and balancing the fruit's tartness.
The step that matters
Draining without squeezing. Pressing the fruit forces bitter pulp, seeds and cloudy solids into the liquid, which can make the wine harsher and hazier. Gentle draining keeps the clearer juice.
“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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