Hey Guys and Gals! A bright, tart raspberry wine. Makes one gallon.
Ingredients
Step 1
3 lb raspberries
2.5 lb sugar
1 gallon water
1 tsp yeast nutrient
1/2 tsp pectic enzyme
1 Campden tablet, crushed
Step 2
1 pack wine yeast
Directions
1. Put the berries in a straining bag in the primary fermenter and crush them. Raspberries are acidic enough that no acid blend is needed.
2. Dissolve the sugar in hot water and pour over the fruit. Cool, then add everything except the yeast. Wait 24 hours.
3. Hydrate the yeast in 4 oz of warm water for 15 minutes, add it, take a hydrometer reading and fit an airlock.
4. Ferment on the pulp 5 to 7 days, stirring daily.
5. Remove the bag. Siphon into a secondary carboy and let it finish, weeks to months.
6. Rack every two to three months until clear. Sweeten to taste once it is still.
7. Bottle and age 6 months or more.