Raspberry wine: 5 recipes at home

It's hard to find a person who doesn't like homemade raspberry wine. This cool pastoral drink has won many fans thanks to its delicate, yet rich taste and enchanting aroma that evokes bright memories of childhood. At the same time, not everyone knows that almost everyone can make this unforgettable drink.

It is also made from raspberries: liqueurs, tinctures, liqueurs, syrup

Tips before you start

1. Do not wash the berries

   Never wash the berries intended for wine. This way, you will preserve the wild yeast necessary for the fermentation process.

2. What to do with frozen raspberries

   If you decide to make wine from frozen raspberries that have been finally and irrevocably deprived of the same wild yeast, you should use a starter. The leaven for raspberry wine is made from the same berry (of course, fresh and unwashed) or from equally unwashed raisins.

3. Choose only the best berries

   Fresh raspberries must be sorted out, removing moldy, unripe or rotten berries. Otherwise, all your winemaking work will go down the drain.

4. Follow the technological process

   When filling the fermentation vessel, make sure to leave about a third of the space in it. It is necessary for the accumulation of foam, the release of carbon dioxide and the subsequent filling with additional ingredients of the drink.

Making wine at home from raspberries according to science

Let's start with the canonical version, which requires a lot of time and attention, but always gives a stable result.

List of ingredients

1. Raspberries - 1 kg

2. Sugar - 500 g

3. Water - 1 liter

The method of preparation

1. Mash the sorted raspberries and put them in a dry three-liter jar.

2. Add 300 g of sugar and 700 ml of water, then mix everything thoroughly.

3. Close the three-liter bottle with a watertight lid or pull on a rubber medical glove with a pierced hole for carbon dioxide to escape.

4. Leave the container for 10 days in a dark, warm place (18-24 °C) for primary fermentation. In this case, it is advisable to stir the fermenting mass daily with a wooden spatula.

5. After the specified period, strain the fermented mass and squeeze it through cheesecloth. Throw away the pulp and return the juice to the previous container. Immediately after that, add a sugar solution (100 g of sugar per 300 ml of water) and mix thoroughly.

6. Leave the resulting substance under a water seal for 3 days.

7. Then, strain 50 ml of the fermented liquid, dissolve the remaining 100 g of sugar in it and pour the resulting syrup into your jar.

8. Close the container again with a closure or glove and leave it alone until the end of fermentation.

9. Warning! If 40 days after adding the last portion of sugar, the substance continues to ferment (the glove does not fall off or the water seal continues to release bubbles), it must be filtered and poured into another dry, clean container. Otherwise, you risk getting a drink that is noticeably bitter.

10. When the fermentation process comes to an end, the resulting young wine should be decanted into a new container and tasted. If the drink seems sour, you can add a little more sugar to taste. In this case, the wine should be kept for another 10 days under a glove or lid with a water seal. If you are satisfied with the result, then you can enjoy a young, early-ripening drink without leaving the checkout.

11. If you are a fan of wines with a well-established rich flavor, be patient and let the drink mature. To this end, wine is poured into a suitable glass container to the brim, sealed and placed in a cellar or refrigerator for 3-6 months (the main thing is that the storage temperature does not exceed 6-16 °C). During this period, the drink should be checked from time to time to filter it when the sediment at the bottom of the container reaches three centimeters. The readiness of the wine is indicated by the absence of sediment for a month. Then the drink can be bottled, tightly corked and safely added to your alcohol arsenal.

Raspberry wine with a high degree

This recipe is especially for lovers of fortified wines.

List of ingredients

1. Raspberry juice - 6 liters

2. Sugar - 2.4 kg

3. Water - 2.6 liters

4. Vodka - 1 liter

5. Raspberry sourdough starter - 300 ml

The method of preparation

1. 5-7 days before the start of wine making, you should take care of the starter. To do this, mix the puree obtained from two glasses of unwashed raspberries, 0.5 cups of sugar and a glass of water.

2. Put the resulting substance in a bottle, plug it tightly with cotton wool and leave it in a dark place for 4 days. Then strain the finished leaven through thick cheesecloth, after which it is advisable to start the winemaking process as soon as possible.

3. In order not to postpone the matter on the back burner, it is suggested to use the ripening time of the leaven to prepare the required amount of raspberries. Squeeze 6 liters of juice from pre-sorted berries.

4. Mix the juice, water, leaven and 1.6 liters of sugar in a fermentation container.

5. Close the container with a lid with a water seal and place in a warm, dark place.

6. When the fermentation period is over, add vodka to the container, mix thoroughly and leave for another 5 days.

7. Next, the wine is filtered, mixed with the remaining 800 g of sugar, bottled and tightly sealed. However, in order to avoid the unfortunate consequences of repeated fermentation, it is better to play it safe and keep the drink under a water seal for another week.

Raspberry wine from fermented jam

If you have a jar or two of raspberry jam that has fermented or become too sweet, this is your case.

List of ingredients

1. Jam - 1 kg

2. Water - 2 liters

3. Raisins - 120 g

Method of preparation

1. Mix jam, raisins and warm water in a fermentation container.

2. Keep the result in a warm, dark place under a glove or lid with a water seal until the fermentation process is complete.

3. Then, remove the drink from the sediment or strain it through cheesecloth, pour it to the top into glass bottles, tightly seal and put it in a cool room for a couple of days.

4. After that, the wine can either be served to the table or, to achieve a brighter effect, left alone for a few more months.

Raspberry wine recipe for lovers of sour

Those who find raspberry wine too cloying will certainly appreciate this recipe.

List of ingredients

1. Raspberries - 2 kg

2. Sugar - 300 g

The method of preparation

1. Mash the sorted raspberries by hand in a large saucepan, mix with sugar and cover with a cloth or cheesecloth. Put the pan in a dark, warm place for 4 days. Then remove the foam, separate the juice from the pulp and squeeze the latter through a thick cheesecloth.

2. Pour all the juice into a glass container and keep under a lid with a water seal until fermentation is complete.

3. Next, pour the drink into a similar clean container, keep it under a water seal for a few more days, then close it with a tight lid and transfer it to a cool room.

4. After a month and a half, the finished wine is filtered, bottled and awaits its time in your bar.

A simple recipe for homemade raspberry wine

And to top it off, the easiest and most unpretentious way for those who don't like to bother.

List of ingredients

1. Raspberries - 5 kg

2. Water - 5 liters

3. Sugar - 1.5 k.

The method of preparation

1. Mash the picked berries to a puree.

2. From water and sugar prepare the syrup, do not forget to remove the foam.

3. Put the mashed potatoes in a glass bottle, pour it with room temperature syrup and mix thoroughly.

4. Put the container equipped with a glove or a lid with a water seal in a dark, warm place for the fermentation period (if you are lucky, it will end in a week).

5. Drain the fermented wine from the sediment, filter it, bottle it and cork it tightly.

6. Store the bottles in a cool place, taking them out as needed.

Update: 09.07.2016

Category: Wine and Vermouth