Raspberry Wine Recipe Please

I nearly always prefer wines made with a blend of fruit (usually with elderberry for body, but that's just me).

CJJ Berry gives this for Sweet Raspberry Wine, but he calls it "unpalatable": (edit: he was wrong. It's very very very nice)

4lb (1.8kg rasps
3lb (1.4kg) sugar (I'd use less though, start with a kilo bag then add more as nec)
(top up to) 1 gallon with boiled water
pectic enzyme
yeast (Sauternes, Burgundy or Port yeast)
yeast nutrient


DRIER RASPBERRY WINE:

3 LB. (1.4kg) Raspberries (fresh or frozen)
7 Pts. Water
2.25 Lb. (1.1kg) Sugar
1/2 Tsp. Acid Blend
1/2 Tsp. Pectic Enzyme
1 Tsp. Nutrient
1 Campden Tablet
1 pkg. Wine Yeast

I ferment a load in a bucket with water and yeast for a week, then strain and add 2 or 3 litres of red grape juice, and sugar to 1.08, add nutrient and acid etc and then ferment out. We're just drinking last year's - stopped this week.

Can't remember what I used in the one we are drinking, but my usual for most fruity wine is 3lb fruit, 2½lb sugar, mash together a bit, kettleful of hot water, stir well, next day, second kettleful of hot water, stir again, 3rd day add yeast and nutrient, 5th day strain, into demijohn and top up to make a gallon. After that it's just as you'd do for any other recipe!
I suspect that is pretty much what I did with the raspberries. This was made in 2007, discovered in a recent sort-out, and it's delish! (wasn't all that nice when first bottled).

That is what I am looking for..!!
Really simple and easy to make...Thanks for sharing...!

I have some of exactly that recipe on the go at the moment. I had the fruit in a bucket for about a week with the water, pectic enzyme and yeast to start with then strained it off into a demijohn with the sugar. It's been going pretty mad and about a month on is still bubbling away very well. Checked the sugar levels when I first put it in the demijohn and then again when I topped it up about a week later (it was too lively to fill to start with) and it had already made good progress so am quite excited about it all.

I'm just starting that CJJ Berry recipe, I have a surfeit of raspberries this year (already made jam). I did this:

1.8kg rasps (frozen, then thawed)
1.2kg sugar dissolved in 3 litres of boiled water
1 litre red grape juice (Aldi)
pectic enzyme
yeast (I used Burgundy)
yeast nutrient

Rasps are apparently high in acid, so no need to add extra

I took an SG (don't usually remember to at the start) and it was 1082 (to give a wine of about 11%)
I may add a bit more sugar as it ferments, but I am liking lower-alcohol wines these days

Mine's starting to calm down a bit now but still bubbles nicely if you give it a tap so it'll be a while yet.

Have bottled mine and it's very very dry (and very high in alcohol)

Raspberry Wine

Adapted from 'Winemaking' by Stanley F. and Dorothy Anderson The raspberries must be frozen first, then thawed in fine straining bags to prevent the seeds from spoiling the wine.
Ingredients for 23 litres (5 Imp. Gallons) •8.2 kg (18 lbs) Frozen raspberries
•3.5 kg (7.6 lbs) Sugar
•20 g (5 tsp) Acid Blend
•7.5 litres (7.5 quarts) HOT water
•11 g (2 1\2 tsp) Yeast nutrient
•12.5 ml (2 1\2 tsp) Liquid tannin
•7 g (2 1\2 tsp) Pectic enzyme
•1.5 g (1\4 tsp) Potassium metabisulphite
•10 litres (10 quarts) cold water
•1 pkg Lalvin Narbonne yeast
•1 pkg Enolophin 2 part finings
•1.5 g (1\4 tsp) Potassium metabisulphite
•360 ml (12 oz) Wine conditioner
Equipment•standard wine making equipment
•fine mesh straining bags
Instructions 1.When the raspberries have thawed, squeeze the straining bags as dry as possible and collect the juice. Discard the pulp.
2.Place the raspberry juice in the primary fermenter. Add the hot water, sugar, and acid blend.
3.Stir thoroughly until all the sugar is dissolved.
4.Add the next 5 ingredients. Mix well.
5.Use your hydrometer to check the specific gravity of your must. It should be 1.070.
6.When the must is at 23°C (74°F), rehydrate the yeast EXACTLY as per the package instructions and stir in.
7.Cover the fermenter with a lid or plastic sheet, and keep in a place that is 23°C (75°F).
8.After 24 hrs, remove as much floating pulp as possible with a colander.
9.When the SG reaches 1.020, after about 6 days, rack into a clean and sanitized carboy, top up with cold tap water and attach bung and airlock.
10.Move to a cooler location, about 18°C (65°F).
11.After 10 days, or when the SG is at 1.000, whichever comes first, rack into a clean and sanitized carboy and top up with cold tap water.
12.After 3 weeks, rack into a clean and sanitized carboy, add enolophin 2 part finings as per the package instructions, top up if needed with cold tap water, and leave for 10 days.
13.Rack into a clean and sanitized carboy and add 1\4 tsp potassium metabisulphite (dissolve first in 1\4 cup wine), stir well and top up if needed.
14.Age in carboy for 2 months.
15.Add wine conditioner.
16.Age in bottles for 3 months.

RASPBERRY:

3 LB. Raspberries (fresh or frozen)
7 Pts. Water
2 1/4 Lb. Sugar
1/2 Tsp. Acid Blend
1/2 Tsp. Pectic Enzyme
1 Tsp. Nutrient
1 Campden Tablet
1 pkg. Wine Yeast

Add all ingredients except yeast in primary and cover. Wait 24 hours, add yeast. Stir daily, check hydrometer reading. When S.G. reaches 1.030 strain juice from bag. Syphon to glass secondary. When S.G. reaches 1.000, syphon again. Makes a dry wine. Sweeten to taste and add 1/2 Tsp. Stabilizer & Meta.


B.C A.Turner recipe (Boots home wine making 1977)



2 3/4 lbs ripe raspberries
1/2 pint red grape concentrate
2 lb sugar
6 pints water
1 tsp pectic enzyme
campden tablets
yeast nutrient
General purpose yeast

NO ACID OR TANNIN REQD

1. stalk and wash the raspberries, place them in primary fermenter and pour 5 pints hot water over them.

2. when cool mash them, add 1 crushed campden tablet and 1 tsp pectic enzyme, cover and leave for 24 hours.

3. Stir in the grape concentrate, yeast nutrient and yeast, ferment on the pulp for 5 days stiiring twice daily.

4. Strain out the fruit, stir in the sugar, pour into a demijohn, top up, fit airlock and fernment to S.G. 1.002

5.Rack into a clean demijohn, add 2 crushed campden tablets to terminate fementation since this wine is best when not too dry.

Mature for 1 year.

for a sweet wine add 2 1/2 lbs of sugar and rack at 1.016 it is unwise to use too many raspberries since there is a change of flavour during fermentation, the same is true of fresh strawberries




thats the recipe as it is in the book.

If I was making it I would alter it a bit.

At step 2 I would add the campden tablet and wait 12 hours then add the pectic enzyme, I would also probably add 1 1/2 tsp of it.

At step 4 I would ferment to dry

At step 5 I would add pottasium sorbate to stop ferment and add only 1 campden tablet...then sweeten to taste.

Blimey you add a lot of stuff to your brews, prefer to minimise the additions personally.

You don't need the Campden tablet (steriliser) if your fruit's been frozen

I just bottled September's raspberry wine: it's superb. Really fruity, clear as a bell ... totally contrary to what CJJ Berry said

Mine is very clear but also very dry, what about yours?

We just bottled some raspberry wine. Can't have had anything in it apart from raspberries, sugar, water, yeast and nutrient, because we are too lazy to use anything else. It is very promising!