Raspberry Wine

3-4lbs (1.3-kg) fresh or frozen raspberries. This is probably the only fruit wine recipe where frozen fruit is just as effective as fresh fruit – in fact, many wine-makers find that frozen raspberries make a better, sweeter wine. When it comes to the fruit measurements, 3lbs of raspberries is the minimum that you should use, but I prefer to use more fruit and less water as you end up with a much more flavorsome, and drier wine. The other bonus of using extra fruit is that you can use the pulp to make a ‘second’ wine while the first wine is in progress. It will be lighter and less complex than the main wine, but still better than nothing! 3 to 4lbs (1.3-kg) fresh or frozen raspberries. This is probably the only fruit wine recipe where frozen fruit is just as effective as fresh fruit - in fact, many wine-makers find that frozen raspberries make a better, sweeter wine. When it comes to the fruit measurements, 3lbs of raspberries is the minimum that you should use, but I prefer to use more fruit and less water as you end up with a much more flavorsome, and drier wine. The other bonus of using extra fruit is that you can use the pulp to make a ‘second’ wine while the first wine is in progress. It will be lighter and less complex than the main wine, but still better than nothing!

2lbs (1.13kg) granulated sugar

Juice of one lemon, or 0.5oz (15g) citric acid

White wine yeast. Follow the instructions on the packet to find out how much to use.

Directions at wineturtle.com

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