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Please follow the Basic Steps in Fruit Winemaking instructions on our Resources Page.
Recipe Volume is 1 Gallon, multiply the ingredients (except the yeast) by the number of gallons you wish to make or based on the amount of fruit you have.
Note: 1 packet of yeast will effectively ferment up to 5 gallons.
3 to 4 lb. Red Raspberries
½ lb. white granulated Sugar or until Specific Gravity is 1.095
Add enough Water to make 1 gallon
1 tsp. Yeast Nutrient
¾ tsp. Acid Blend Powder
½ tsp. Pectic Enzyme Powder
1 Campden Tablet
Wine yeast suggestion Lalvin 71B1122
We suggest a Starting Specific Gravity of 1.085-1.095 for 12 to 13% Alcohol by Volume Potential
Suggested Fruit Acid should be .5% to .6%
Be sure to use berries that are ripe as well as sound. Lightly crush fruit and put it into the fermentation bag. Crush campden tablets and mix all ingredients, except the wine yeast in primary fermentor. Cover with Lid. After 24 hours and when must is 70 degrees F., add the yeast. Ferment for 5 to 7 days or until Specific Gravity is 1.040. Remove fermentation bag and lightly press. Rack wine into gallon jug. Attach fermentation lock. Rack after the first week, then one week later and again in two weeks. Rack every two months, until the wine is clear and no sediments are formed on the bottom. When wine is clear and stable, bottle. Sweeten to taste after adding a stabilizer a month prior to bottling.
Optional Extraction Method
Boil ¾ gallon of water. Pour boiling hot water over the fruit. After 24 hr. strain (press lightly). Add sugar and enough water to make 1 gallon
Age 12 months or more.
NOTE: Previously frozen raspberries work well for wine making.