Raspberry Acid
Ingredients
Directions
Prepare the juice
Acidulate the water with tartaric acid.
Pour the acidulated water over the raspberries and let it stand for 24 hours.
Strain the mixture through a cloth.
Ferment and bottle
Add 1 pound of loaf sugar for each pint of juice.
Leave the mixture uncorked until it ferments, then bottle it.
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 flavor and the juice that becomes the wine.
- Tartaric acid
- Adds sharpness that balances the sweetness and supports a clean, bright taste.
- Loaf sugar
- Feeds the yeast during fermentation, producing alcohol and carbon dioxide.
The step that matters
Leave the mixture uncorked until it ferments. Fermentation needs air to escape as carbon dioxide while yeast works. Sealing the vessel too early can build pressure and burst bottles, so wait until fermentation has clearly finished before bottling.
“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
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.