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Raspberry Wine

A fermented raspberry wine made by boiling water, adding sugar, and aging.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Raspberry Wine

Ingredients

Directions

Prepare the juice

  1. Pound the raspberries.

  2. Strain the raspberries through a cloth.

  3. Boil an equal amount of water to the juice. Let the boiled water cool.

  4. Pour the cooled water over the strained raspberries.

  5. Let the mixture stand for 5 hours.

  6. Strain the mixture again.

  7. Mix the strained mixture with the juice.

Ferment and clear

  1. Add 2 pounds and 5 ounces of sugar for every gallon of liquid.

  2. Let it stand in a covered earthen vessel for a week.

  3. Transfer the liquid to a clean cask.

  4. Let it sit for a month until clear.

  5. Bottle the wine afterwards.

Recipe from a historical cookbook (Internet Archive).

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, aroma and colour of the wine.
Sugar
Sweetens the wine and feeds the fermentation that produces alcohol.
Water
Dilutes the juice to a drinkable strength and carries its flavour.

“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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