This easy raspberry wine recipe produces a medium-sweet wine with that distinctive raspberry taste. The fruit is lightly stewed to extract every bit of flavour for the wine and the tartness is moderated with the bananas.
Raspberries are a very productive fruit then looked after properly. There’s guidance on growing raspberries on the Allotment Garden web site here: How to Grow Raspberries If you find yourself with a glut of raspberries you can freeze them for up to three months. Just pop into an air-tight bag and freeze. They will be mushy when they defrost but that just helps extract the flavour.
Raspberry Wine Recipe
Ingredients for Raspberry Wine Recipe:
- 2Ā½ lb raspberries
- Ā½ lb sultanas
- 2 ripe bananas
- 2Ā¾ lb sugar
- Ā½ teaspoon Pectolase
- Wine yeast
- Yeast Nutrient
- Water
Method for Raspberry Wine Recipe:
- Put the raspberries into 4 pints of water and heat until just simmering. Simmer for five minutes but do not boil rapidly.
- Chop the sultanas and mush the bananas and put into the fermenting bin.
- Pour the simmering raspberries on top.
- Boil half of the sugar in 3 pints of water for 2 or 3 minutes. Allow to cool slightly and then pour into the fermenting bin.
- When the mixture has cooled to a little below blood heat, about 30Ā°C, add the yeast, yeast nutrient and Pectolase.
- Cover and ferment for 5 days stirring daily.
- Strain and pressĀ and return to a clean fermentingĀ bin. Boil the rest of the sugar in 1 pint of water for 2 or 3 minutes and, when it has cooled to room temperature, add to the rest.
- Cover again and leave for a further 5 days.
- Pour or syphon into a gallon jar, leaving as much deposit as you can behind.
- If the jar is not filled to where the neck begins, fill to this level with cooled boiled water.
- Fit a fermentation lock and leave until all fermentation has finished.
- Rack, as necessary, checking the wine doesn’t start fermenting again.
- Syphon intoĀ bottles.
This recipe for raspberry wine makes about 1 gallon of wine.
Thank you for sharing this recipe. I am picking so many raspberries this year and we don’t really use jam. The freezer is brimming with fruit, so must do something else with some of it. I’m looking forward to tasting the end result.
Hello,
We are at stage 8 after a lot of very merry fermenting previously and there now isn’t any bubbles. There’s something wrong isn’t there? It smelled very alcoholic and the odd drops that escaped tasted lovely (there was no slurping from the fermenting bucket).
Do we have to siphon out the lees, or can we filter through a very fine grade cheese cloth?
The local shop isn’t responding to emails and we’d like to use what is in the house.
Thanks to the basics of wine making.
Home grown Raspberries are the best, all the same!
Love š
John