Raspberry Wine
Ingredients
Directions
Prepare
Crush the raspberries and place them in a fermentation vessel.
Add water to the crushed raspberries to make a total of 2 gallons of liquid.
Cover and let it sit for 24 hours.
Strain the mixture and measure the liquid.
Ferment and age
Add sugar and crude tartar, then ferment with the bung loose.
After fermentation, seal the cask tightly and let it age for about 4 months before bottling.
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 and aroma that define the wine.
- Sugar
- Feeds the yeast during fermentation, producing alcohol and carbonation.
- Crude tartar
- Adds acidity, giving the wine a brighter, crisper taste.
The step that matters
Sealing the cask after fermentation. Once active fermentation ends, a tightly sealed cask limits air contact, which helps prevent oxidation and spoilage during the long aging period.
“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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