Rasphet Ry or Strawberry Wine
Ingredients
Directions
Prepare the juice
Bruise the fruit well.
Squeeze the bruised fruit through a clean linen cloth.
Boil an equal amount of water to the juice.
Let the boiled water cool.
Pour the cooled water over the strained fruit.
Let the mixture stand for 4–5 hours.
Squeeze the mixture again through the cloth.
Mix the squeezed mixture with the juice.
Ferment and clarify
For every gallon of this mixture, add 1½ pounds of lump sugar broken into small pieces.
Cover the mixture tightly.
Let it stand for a week.
Transfer it to a clean cask.
Let it sit for 1–1.5 months until clear.
Bottle the wine.
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 or strawberries
- Provide the fruit flavour, aroma and natural acidity that define the wine.
- Water
- Dilutes the juice and carries flavour from the pressed fruit into the liquid.
- Lump sugar
- Feeds the yeast during fermentation, producing alcohol and carbon dioxide.
The step that matters
Covering the mixture tightly during the first week. Sugar and fruit with yeast will ferment; a tight cover keeps air and unwanted microbes out while still letting gas escape. Sealing it too tightly can cause pressure build-up, so the cover must be secure but not airtight.
“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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