Things You'll Need:
- 1 gallon of purified water
- 2 lbs sugar
- 4 lbs ripe red raspberries
- 1/2 tsp. acid blend
- 1/2 tsp. pectic Enzyme
- 1 campden tablet
- 1 pkg. wine yeast
- Large pot
- Nylon straining bag
- Primary holding source
- Secondary holding source (must be glass)
- Hydrometer
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Step 1
Heat water in a large pot and stir in the sugar. Bring it to a boil, while occasionally stirring.
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Step 2
While the water is set to boil, rinse the berries thoroughly under cool water to remove any debris. Place it in a nylon straining bag, and crush until it is juiced. Place in the primary container.
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Step 3
Once the water is boiling, remove it from the heat and pour it over the berries. Add the rest of the ingredients except the yeast and cover it tightly for 24 hours.
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Step 4
After 24 hours, add yeast. Stir it every day, while checking the hydrometer. When S.G. reaches 1.030, strain the juice from the nylon bag. Syphon and transfer it to a secondary made of glass.
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Step 5
When S.G. reaches 1.000, repeat the syphon. This recipe makes a dry wine. Sweeten it to taste and add 1/2 tsp. of a stabilizer.
