Raspberry Wne Making Recipe
2kg/4lb Fresh Raspberry, yeast, 1.5kg/3lb sugar, yeast nutrient, pectolase, wine stabiliser, 4.5 litres/1 gallon water, wine finings
If picking your own fruit do so on a dry sunny day
Wash it well to remove any little creatures sometimes found in raspberries and blackberries
Put the fruit into brewing bin and mash it, pour over water which has been bolied, stir well and leave to cool to about 21 degrees C
Add pectolase, stir well, cover and leave for 24 hours in a warm place
Mix again, then add yeast nutrient and yeast, cover, leave in a warm place for next 5 days stirring daily
After this time strain liquid onto the sugar, stirring thoroughly to dissolve, ferment in a demi john and fit an airlock until hydrometer reads 1.000 or below
Then syphon wine into brewing bucket and add stabiliser, stirring thoroughly to remove any CO2, keep covered for 24 - 48 hours stirring regularly
Add finnings A, mix leave for 1 hour, add finings B mix thoroughly, leave in a cold place, covered to clear
When totally clear syphon into clean bottles, cork and store
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