Raspberry Wine
Experience the vibrant essence of summer with this exquisite Raspberry Wine recipe. Made from fresh raspberries, this homemade wine balances sweetness with tartness, resulting in a refreshing drink perfect for celebrations or quiet evenings. The fermenting process cultivates rich flavors, making every sip a delightful experience that transports you to a sunlit berry patch.
ingredients
- 15 lbs fresh raspberries
- 10 ½ lbs granulated sugar
- 1 tsp pectic enzyme
- Water to 1 gallon
- 1 Packet of Lalvin ICV D47 yeast
- 2 tbsp yeast nutrient
- 2 ½ tbsp acid blend
steps
- 1.
Gently wash the raspberries, ensuring they are free from debris.
- 2.
In a large fermenting vessel, mash the raspberries until they release their juices.
- 3.
Dissolve granulated sugar into a small amount of warm water to create a syrup, then add it to the mashed raspberries.
- 4.
Sprinkle the pectic enzyme over the mixture and stir well to combine; let it sit for about 30 minutes.
- 5.
Add enough water to bring the mixture to one gallon.
- 6.
Stir in the yeast nutrient, acid blend, and the packet of Lalvin ICV D47 yeast.
- 7.
Cover the fermenter with a cloth and let it sit at room temperature for 3-5 days, stirring daily.
- 8.
After fermentation slows, strain the liquid through a fine mesh bag to remove solids, transferring the clear wine to a secondary fermenter.
- 9.
Allow the wine to ferment for about 4-6 weeks until it clarifies and the bubbling ceases.
- 10.
Once fermentation is complete, bottle the wine and seal tightly.
- 11.
Store the bottles in a cool, dark place and age for at least 6 months before tasting to develop the flavors.
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