What is Raspberry Wine?

To anyone who has ever said that there is no bottle of ‘dry’ fruit wine, we have one word for it: raspberries. One of the most exotic fruits of the world, having a beautiful tartness that contrasts with the natural sugars within. Raspberry wine is fruity and delicious.

When it comes to winemaking, they are the finest due to their high levels of concentration. They are sweet enough to withstand a rigorous fermentation process, but they are tart enough to hold on to their taste.

The process will take the full 18 months to complete, but it will be worth the wait.

raspberries
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How Does the Raspberry Wine Taste?

It has a sweet taste of summer! The fruit wine smells and tastes like fresh raspberries. It is sweet enough to be delicious when served with chocolate or cheesecake, yet it has enough acidity to stay crispy and taste like a dessert wine.

This wine is made to be palatable and food-friendly, with fruit and acidity in balance. Moreover, it tastes like a handful of fresh berries, sweet, tart, and refreshing, similar to eating the real thing.

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Raspberry Wine and How to Prepare It

Perhaps nothing is as refreshing and delicate yet full of flavor as a raspberry wine. The delicate berries release their naturally occurring sugars easily and are readily transformed into wine. Raspberry grapes are an ideal fruit for your first wine.

How to Get Things Ready?

To make wine, you will need the proper equipment to get started. Keep reading to find out what essential equipment you need.

Everything that comes in contact with your wine needs to be clean and sanitized, which is a simple task. Cleaning is self-explanatory; wiping everything, sanitizing it means, however, that we need to kill any bacteria or wild yeasts that might want to spoil the wine.

The first thing we are going to use is a fermentation bin. The easiest way to sanitize it is to fill it with lukewarm water and add one tablespoon of unscented ordinary household bleach per gallon water. Allow this to sit down for ten minutes; after this, rinse wholly. The same mixture of 1 tablespoon of unscented bleach to a gallon of water can be used to sanitize all your equipment before use; make sure that it is thoroughly rinsed.

Making the Most From the Raspberries: Raspberry Wine

The recipe calls for three and a half liters of wine to be made from a kilogram of raspberries. The recipe which we are about to prepare is for a dry wine of around 11%.

Ingredients

Below we listed the ingredients to be used:

  • 1 Sachet of Wine Yeast
  • One teaspoon Yeast nutrient
  • Mixed Acid one teaspoon
  • One teaspoon Pectic Enzyme
  • 1 Campden tablet (optional)
  • 1kg (2.2lbs) of White Sugar
  • 1kg (2.2lbs) of Frozen Raspberries

Instructions

So let us get started with the instruction to prepare the raspberry wine below.

Starting point

Firstly, take your sanitized fermenting container, add the frozen raspberries, 500g of sugar, and pour over 1.9 liters of boiling water. Stir it to dissolve all the sugar, and when it is cool enough, you can start crushing and squeezing all the raspberries with your hands (or masher) until they have a pulpy consistency.

Boiling water helps to sanitize the fruit and kill any bacteria that might spoil the wine later. Next, we can introduce the yeast into the solution. There may be instructions on the test sheet which are best to follow. If not, then boil 200ml of water and add ¼ teaspoon of sugar. Cool to 35°C then allow to cultivate for 20-25 minutes, then sprinkle the yeast on the surface, and cover.

Fermentation Process

Now we are ready to start the exciting part of fermentation. Open the fermenting container and add a teaspoon of the pectic enzyme and the mixed acid; add the entirely cooled sugar syrup and stir with a sanitized spoon to ensure that everything is well combined. It is time to add the yeast.

Take the jug with the rehydrated yeast and give it a swirl to ensure that everything is in suspension. Now pour the whole lot into the raspberries and stir it up. Cover this, and if you have an airlock attached to the fermenting container, it is not loosely covered with the lid to ensure that no debris or insects can get there.

Yeast Reproduction

Your fermentation will begin after a day or even a few hours. The yeast will reproduce and begin to consume the sugar, release the CO2 and make the alcohol. The day after pitching, you should see all the raspberries floating on the surface with foam. This cap must be stirred back into the wine for five days, once or twice a day.

Separation of Pulp

After five days, the wine and pulp must be separated from each other, and the rest of the fermentation process continued. Begin by boiling your straining bag in a large jar of water for a few minutes. You must sanitize a carboy or demijohn, funnel, and bung, and airlock. While you are cleaning your equipment, mix in a bowl 1.5 liters of water with 500 grams of sugar for use later. Dilute it thoroughly, then boil the water for two minutes.

Secure the funnel into the demijohn and then place the straining bag inside. Then pour the wine through the funnel, letting the clumps and sediment settle to the bottom. Squeeze the bag too much, and the pulp could be forced through. Once the wine has been added, the sugar mixture can be cooled and topped with water if needed.

The wine may continue to ferment for a few weeks or a few months before becoming stable. When the yeast has finished their fermentation, they will settle to the bottom of the demijohn, and the wine will start to clear.

Finishing Touch

If we allow the yeast to settle, we need to do so within a few weeks to prevent any off-flavors and to help clear it further. All you need is another glass bottle and a siphon. Siphon the new wine bottle into the old one in water until it is clear.

When the wine is cleared, it is ready to be bottled, and if you have a hydrometer to check the final gravity, it should read about 1.000. If the wine is not sampled, it should be dry, not noticeably sweet.

Before bottling, you may want to rack the wine in a clean vessel to avoid siphoning any sediment in the bottle. Fill and blend the sanitized wine bottles, and leave the wine for at least three months if you can do so long before sampling.

Trust us; you will be savoring every drop of it.

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