Raspberry Wine
Ingredients
Directions
Prepare
Place the raspberries in a large earthenware or wooden container and bruise them with a heavy wooden spoon.
Pour the cold water over the raspberries and let them sit overnight, stirring frequently.
Strain and sweeten
Strain the mixture through a jelly bag or fine sieve, draining the fruit thoroughly without squeezing.
Measure the liquid and add 3 pounds of sugar for every quart of liquid, stirring until dissolved.
Ferment and bottle
Transfer the mixture into a cask and loosely bung it for several days until fermentation stops.
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 main fruit flavour and colour, and the natural sugars and yeast-friendly juice for fermentation.
- Loaf sugar
- Feeds the yeast so it turns into alcohol, and adds sweetness to balance the fruit's tartness.
The step that matters
Loosely bung the cask during fermentation. Fermentation releases carbon dioxide gas. A tight bung too early can build pressure and burst the cask or push out liquid, so it is sealed only after bubbling stops.
“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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