Raspberry Wine
Ingredients
Directions
Prepare the juice
Put the raspberries in a large earthenware or wooden vessel.
Bruise them well with a heavy wooden spoon.
Pour the cold water over the raspberries.
Let the mixture stand overnight, stirring frequently.
Strain the liquid through a jelly bag or fine sieve, draining the fruit thoroughly without squeezing.
Sweeten and ferment
Measure the liquid; for each quart, add 1 pound of sugar.
Stir occasionally until the sugar is dissolved.
Transfer the mixture into a cask.
Bung loosely for several days until fermentation ceases.
Age and bottle
Tighten the bung and let it sit for 3 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 flavour and the fruit juice that becomes the wine.
- Loaf sugar
- Feeds the yeast during fermentation and adds sweetness to the finished wine.
The step that matters
Bung loosely during fermentation. Fermentation releases carbon dioxide, which needs a way to escape. A tightly sealed cask can build pressure and burst or spoil, so the bung stays loose until fermentation ceases.
“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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