Raspberry Wine

Ingredients

• 2.5 kg red raspberries
• 2.5 l water
• 800 g whole cane sugar
• 2 g yeast nutrient salt
• 1 g dry active dry yeast
• 5 ml anti-icing agent

Instructions

1. 1.

   Wash the red raspberries, strip them of stems and crush them in a fermentation vessel.

2. 2.

   Dissolve the whole cane sugar in water and pour into the mash. Add yeast nutrient, the previously activated yeast, and the anti-icing agent. Stir well. Cover the fermenting vessel with a cloth and let it ferment for one week, stirring vigorously once daily.

3. 3.

   After one week strain the pre-wine from the mash and press the mash. Transfer the pre-wine to a glass carboy, leave 1/10 of the volume free, and continue fermenting in the dark at about 17 °C. After roughly three months bottle it and let it age for another five to six months.