08/14/2026
As promised..... 1-Gallon Raspberry Wine Recipe!
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Ingredients
• 3 lbs. raspberries
• 1 kg white sugar
• ½ tsp. acid blend
• ½ tsp. pectic enzyme
• 1 tsp. yeast nutrient
• 1 Campden tablet, crushed
• 14 cups water
• 1 package wine yeast
EC-1118 or K1-V1116 are good choices
Instructions
1. Prepare the berries: Pick through the raspberries and discard any moldy or spoiled fruit. Remove stems, leaves, and any debris. Wash and drain the fruit, then freeze the berries until solid.
2. Thaw the berries: When you are ready to make the wine, thaw the berries to room temperature. Reserve any juice released during thawing.
3. Add the fruit: Place the raspberries in a sanitized straining bag and put the bag into a food-safe fermentation bucket. Add any reserved juice.
4. Add the ingredients: Stir in the sugar, acid blend, pectic enzyme, yeast nutrient, crushed Campden tablet, and water. Do not add the yeast yet.
5. Take your first hydrometer reading: Record the reading so you can track the progress of fermentation.
6. Cover and rest: Cover the fermentation bucket and let the mixture sit for 24 hours.
7. Add the yeast: After 24 hours, stir the wine thoroughly. Add the wine yeast and cover the bucket again.
8. Stir daily: Stir the wine once a day, gently moving the straining bag around to help extract the fruit.
9. Monitor fermentation: Check the hydrometer reading daily. When the specific gravity reaches approximately 1.020, remove the straining bag. Gently squeeze the bag to extract as much juice as possible, then discard the fruit. Take care not to stir any sediment up from the bottom of the bucket.
10. Transfer to a jug: Siphon the wine off the sediment into a sanitized 1-gallon jug. Attach an airlock.
11. Complete fermentation: Fermentation is complete when the hydrometer reading reaches 1.000 or lower and remains stable. This may take several weeks.
12. Clear the wine: To help the wine clear, carefully siphon it into a clean vessel, leaving the sediment behind. Repeat as needed until the wine is clear.
Sweetening & Aging
This recipe produces a dry raspberry wine that will benefit from aging.
If you prefer a sweeter wine or would like to enjoy it sooner, you can backsweeten with sugar or honey after fermentation is complete and the wine has been properly stabilized.
Add ½ tsp. potassium sorbate (wine stabilizer) before backsweetening. Then add sugar or honey a little at a time, tasting as you go.
Remember: You can always add more sweetness, but once it has been added, you can't take it back out! 🍷
Enjoy your homemade raspberry wine!
