Raspberry Wine

As there was a huge glut of raspberries again this year, along with jam, we decided to do a batch of raspberry wine. I did a quick Google search and came up with a recipe found at this link. I didn't fully follow the recipe but used it as a guide.

A small section of raspberries, there is about 30 metres of them!

8 kilograms of berries!

We started with a huge container of raspberries and started straining the juice out for use in seedless jam. First off we filled a muslin square with berries and once a knot was tied in the top we started squeezing the juice out. When we had 3 kilos of juice we put that to one side and used that to make the jam. What was left in the muslin was then squeezed out into a bucket along with 7 pints of water, a crushed campden tablet, a teaspoon of yeast nutrient, half teaspoon of pectic enzyme, half teaspoon of citric acid and about enough sugar to bring the mix's starting gravity to 1.092. I then left the mix over night and then squeezed the bag before adding a teaspoon of wine yeast. After 5 days the mix had reached a gravity of 1.020 so I squeezed as much juice out of the bag as I could and then racked it into a glass demijohn and added a airlock. I will now leave it a few months before racking again.

The mix in the fermenting bucket with the hydrometer to measure the gravity.

The wine in the glass demijohn.