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Raspberry Wine Recipe

Hey Guys and Gals!

Are you looking for an awesome Raspberry Wine Recipe light or full body flavor you will find it blow? So look no further you have found what you have been looking for! Below is the most awesome tasting Raspberry Wine Recipe’s in the world.

Ingredients

Step 1
  • 12 cups fresh raspberries or frozen
  • 5 1/2 cups granulated sugar 
  • 1 tsp. yeast nutrient 
  • 1 tsp. acid blend 
  • 2 campden tablets, crushed 
  • 1/2 tsp. pectic enzyme 
  • 1 pkge. wine yeast 
  • 1 gallon water
Step 2
  • 1 pack Lalvin EC-1118 wine yeast or other wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized. Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Crush the raspberries and place them in a primary fermentor with all the other ingredients of stage 1.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.

After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

(The sediment is the stuff that accumulates at the bottom of your container.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

then rack into a clean carboy.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the raspberry wine has cleared and is inactive – taste and bottle.

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking.

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by Ulrike Leone from Pixabay

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