Raspberry wine: a recipe for making a fragrant alcoholic drink. How to make raspberry wine - homemade recipes

Raspberry is a delicious, fragrant berry. The fruits contain up to 11% sugars. Therefore, the product is popular and common among home winemakers as well as grapes. Raspberries are used to make tinctures, raspberry liqueurs, liqueurs and, of course, wine. Homemade raspberry wine turns out to be tasty, fragrant, sweet like liquor, ruby ​​in color, similar in appearance to grape wine. This wine is not ashamed to be served at the festive table and please your guests. In addition, raspberries have many healing properties that are preserved in wine. A glass of hot raspberry wine will easily stop the temperature of a sick person.

At the height of summer, raspberries can be bought relatively inexpensively. Or you can even go to the forest and pick up wild forest raspberries, from which the most aromatic drinks are obtained. For wine, varieties of any raspberry are suitable for us, the main thing is that the raspberries are not washed, have no mold and have not been treated with chemicals. You can use both red and yellow varieties of raspberries. Even a beginner can make raspberry wine, below are a few simple and popular recipes.

Classic raspberry recipe

Ingredients:

• Raspberries - 3 l;
• Sugar - 1.5 kg;
• water - 3 l.

Cooking:

Raspberry jam wine at home

In stocks, each housewife has more than one jar of last year's jam. But this is an excellent raw material for the preparation of home-made alcoholic beverages. Old raspberry jam makes a wonderful wine that is not difficult to make at home.

Ingredients:

• Raspberry jam - 1 l;
• Raisins - 100 gr;
• Water - 2 liters.

Cooking:

1. Place raspberry jam in a clean three-liter jar. You can use slightly fermented, but mold-free jam. Pour in water and add unwashed raisins, which act as yeast. Mix everything. Cover the jar with a thick cloth and put in heat.
2. After 7-10 days, strain the fermented juice through a sieve into a clean jar. Put on a glove or a water seal on the neck. Leave to ferment at room temperature for 30-40 days.
3. At the end of fermentation, drain the wine from the sediment, bottle, close and place in a cool place for 2-3 months. During this time, the drink will ripen and its taste will be balanced and you will get a decent red wine with a strength of 10-12%.

Raspberry juice wine recipe

Ingredients:

• Raspberry juice - 3 l;
• Cherry juice - 3 l
• Sugar - 1 kg.

how to make wine:

1. Sort the berries of cherries and raspberries, remove the seeds from the cherries, do not wash them so as not to wash off the wild yeast from the fruits. Squeeze juice from cherries and raspberries in any way possible (press or juicer). Purchased store-bought juice for the recipe is not suitable, it contains a lot of preservatives and other chemicals. Pour juices into a suitable bottle, add sugar.
2. Stir until the sugar is completely dissolved, install a water seal made of a rubber glove and put in heat for fermentation.
3. The wine will ferment for 1-2 months, then it must be decanted, drained from the sediment and poured into a clean container. If necessary, add sugar syrup and fix with vodka or alcohol.
4. Close the young wine and let it ripen in a cool room for 3-4 months. Then drain the wine from the sediment with a hose again and pour into clean bottles. Close bottles and store in a cool place.

Fortified raspberry wine

This is an easier recipe for making raspberry wine. At the stage of fermentation, alcohol is introduced, which stops the further fermentation process, this is how sherry and Madeira are made.

Compound:

• Raspberries - 5 kg;
• Alcohol 95-96% - 350 ml;
• Sugar -1 kg;
• Water - 2 liters.

how to make raspberry wine:

1. Mash unwashed berries, squeeze the juice through a sieve or gauze.
2. Add a liter of water to the cake, drain the infusion after 5-6 hours.
3. In a jar, mix raspberry juice and infusion.
4. Add the rest of the water and 500 grams of sugar, stir.
5. Put on a glove on the neck, as a water seal and put in heat.
6. After 3 days, add 250 g of sugar diluted in the wort.
7. After another 3 days, add the remaining granulated sugar.
8. After rapid fermentation, carefully drain the wine from the sediment.
9. Pour alcohol into wine, add sugar if necessary.
10. Keep young wine in a cool room for 1-2 months. Wine is ready!

The nuances of making raspberry wine.

• Wild raspberry yeast is very good at starting, so it is used as a yeast starter for making wine from other raw materials.
• Homemade raspberry wine clears up quickly.
• Raspberry liqueur wine at home is made from red varieties: Smena, Texas, Marlboro, Kaliningradskaya, Novosti Kuzmina, Usanka.
• Yellow raspberries are less suitable for wine.
• Berries should not be washed after picking to leave wild yeast.
• Fruits must be free of mold and rot.
• To ferment more intensively, sugar is added in several steps: before fermentation, then on the third day and on the sixth.

It is difficult to find a person who speaks with hostility about homemade raspberry wine. This refreshing pastoral drink has won many adherents, thanks to its delicate, but at the same time rich taste and enchanting aroma, which evokes bright memories of childhood. At the same time, not everyone knows that virtually everyone can prepare this unforgettable drink.

Wine at home from raspberries according to science

Let's start with the canonical version, which requires quite 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 l

Cooking Method

1. Turn the sorted raspberries into puree and put 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 lid with a water seal or pull on it a rubber medical glove with a pierced hole to release carbon dioxide.
4. Leave the container for 10 days in a dark, warm place (18-24 ° C) for primary fermentation. At the same time, it is desirable to stir the fermenting mass daily with a wooden spatula.
5. After the specified period, strain the fermented mass and squeeze through cheesecloth. Discard the pulp and return the juice to its original container. Immediately afterwards, add the sugar solution (100 g of sugar to 300 ml of water) and mix thoroughly.
6. Leave the resulting substance for 3 days under a water seal.
7. Then, strain 50 ml of the fermenting 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 shutter or glove and leave it alone until the end of fermentation.
9. Attention! 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 noticeably bitter drink at the exit.
10. When the fermentation process comes to an end, the resulting young wine must 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 held for another 10 days under a glove or a lid with a water seal. If the result suits you, then you can, without leaving the cash register, enjoy a young early-ripening drink.
11. If you are a lover of wines with a well-established rich taste, be patient and let the drink ripen. To this end, the wine is poured into a suitable glass container to the brim, hermetically sealed and placed for 3-6 months in a cellar or refrigerator (the main thing is that the storage temperature does not go beyond 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 evidenced by the absence of sediment for a month. Then the drink can be bottled, corked tightly and safely attached to your alcoholic arsenal.

Raspberry wine with a high degree

This recipe is specifically for lovers of fortified wines.

List of ingredients

1. Raspberry juice - 6 l
2. Sugar - 2.4 kg
3. Water - 2.6 l
4. Vodka - 1 l
5. Raspberry starter - 300 ml

Cooking Method

1. 5-7 days before the start of making wine, you should take care of the sourdough. To do this, mix the puree obtained from two glasses of unwashed raspberries, 0.5 cups of sugar and a glass of water.
2. Place the resulting substance in a bottle, tightly plug with cotton wool and leave for 4 days in a dark place. Then strain the finished sourdough through thick gauze, after which it is advisable to start the winemaking process as soon as possible.
3. In order not to put things off indefinitely, it is proposed to use the ripening time of the sourdough to prepare the required amount of raspberries. From ahead of time sorted berries you need to squeeze 6 liters of juice.
4. Mix juice, water, sourdough 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 comes to an end, 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 corked. However, in order to avoid the sad 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 spree jam

If your household has a jar or two of fermented or candied raspberry jam, then this is just your case.

List of ingredients

1. Jam - 1 kg
2. Water - 2 l
3. Raisins - 120 g

Cooking Method

1. Mix jam, raisins and warm water in a fermentation tank.
2. Keep the result in a warm, dark place under a glove or a lid with a water seal until the fermentation process is completed.
3. Next, remove the drink from the sediment or strain it through cheesecloth, pour it to the top into glass bottles, cork tightly and put it in a cool room for a couple of days.
4. After that, the wine can either be served at the table or, to achieve a brighter effect, left alone for another couple of months.

Raspberry wine recipe for sour lovers

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

List of ingredients

1. Raspberries - 2 kg
2. Sugar - 300 g

Cooking Method

1. Knead the sorted raspberries with your hands in a capacious saucepan, mix with sugar and cover with a cloth or gauze. Put the pan for 4 days in a dark warm place. Then remove the foam, separate the juice from the cake and squeeze the latter through a thick gauze.
2. Pour all the juice into a glass container and keep under a lid with a water seal until the end of fermentation.
3. Next, pour the drink into a similar clean container, hold it under a water seal for a couple 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 waiting in the wings in your bar.

Easy homemade raspberry wine recipe

And to top it off, the easiest and most unpretentious way for those who do not like to bother.

List of ingredients

1. Raspberries - 5 kg
2. Water - 5 l
3. Sugar - 1.5 k.

Cooking Method

1. Mash the sorted berry until puree.
2. From water and sugar, not forgetting to remove the foam.
3. Transfer the puree to a glass bottle, fill it with syrup at room temperature 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, bottle and cork tightly.
6. Put the bottles in a cool place, removing them from there as needed.

1. Don't wash the berries.

   In no case do not wash the berry intended for wine. This way you save the wild yeast needed for the fermentation process.

2. What about frozen raspberries?

   If you decide to make wine from frozen raspberries, completely and irrevocably devoid of those same wild yeasts, you should use sourdough. Sourdough for raspberry wine is made from the same berry (of course, fresh and unwashed) or from equally unwashed raisins.

3. Pick 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 process.

   When filling the fermentation tank, do not forget to leave about a third of the free space in it. It is necessary for the accumulation of foam, the release of carbon dioxide and subsequent filling with additional components of the drink.

If you follow these tips, the raspberry wine you can start making today will exceed your wildest expectations.

Why is raspberry wine not as popular as grape wine? It's all about its sweet, even cloying taste and high strength. Not everyone likes such sweet strong wines, reminiscent of liqueurs, so sometimes raspberries are mixed with other berries - the taste of such homemade wine is lighter and more harmonious.

If you have already made raspberry jam for the whole winter, and there are still a lot of ripe berries in the raspberry, try making raspberry wine . This sweet aromatic drink with a bright taste will warm you up on winter evenings and may well become a worthy competitor to homemade.

To properly make raspberry wine, you need to pick ripe fruits, even a little overripe, and use them immediately on the day of harvest.

You can use any kind of berries: from the red ones you can get a fragrant drink of an amazing ruby ​​\u200b\u200bcolor (it gives a particularly beautiful shade), while the yellow ones give a golden wine with a special aroma. It is worth noting that when making homemade white wine, you can successfully combine yellow raspberries with white currants or gooseberries. A very tasty and unusually aromatic wine with a high sugar content can be obtained from forest raspberries. That's just to collect the required number of berries is not so simple.

Video about homemade raspberry wine recipe

To properly prepare raspberry wine, you need to pick ripe fruits, even slightly overripe, and use them immediately on the day of collection. All dried, moldy, wormy, diseased and unripe berries must be removed. It is impossible to wash raspberries, since yeast fungi are present on its surface, without which the wine will not ferment.

To get strong wine from raspberries, the recipe suggests adding the same amount of water and about 2 kg of sugar (to taste) per 3 kg of berries. You can experiment with the proportions until you get a wine with the sweetness and strength that you like best.

Before doing raspberry wine, crush the sorted berries in any convenient way: with a wooden pusher, spoon or with an electric meat grinder. Transfer the finished raspberry puree to a stainless steel saucepan.

In a separate bowl, prepare syrup by mixing half of the sugar and water. Water should be drinkable, clean, but not boiled. When preparing the syrup, make sure that it does not boil: just dissolve the sugar and then cool to about 23 degrees. If the temperature of sugar syrup when added to raspberry puree is below 20 degrees, the growth of yeast bacteria will slow down significantly, and at temperatures above 26 degrees it will stop altogether.

When preparing the syrup, make sure that it does not boil.

After stirring the syrup with berries, leave the pan, covered with a lid, in a dark place for a week at a temperature of about 20 degrees. Do not forget to stir the mixture several times a day with a wooden spoon, trying to immerse the pop-up pulp in the liquid so that it does not sour or mold.

After eight days, pour the fermented raspberry juice into another container and back - for the purpose of ventilation. Then re-make the syrup from the remaining half of the sugar and water and add to the wine mixture to prolong the fermentation and give the wine strength. Mix everything well and leave the juice to bubble for another week.

After fifteen days, rapid fermentation will decline, and the mixture will noticeably exfoliate into fermented juice and pulp. So, it's time to strain the drink and pour it into glass bottles, putting a water seal on each bottle (a lid with a rubber tube, the end of which falls into a container of water).

Put the bottles of wine in a cool place for another month and a half, so that the sediment sinks down and the drink becomes more transparent. Next, pour the wine into sterile bottles under the neck, cork with corks and put in a cool place to infuse. After two months, the wine will acquire a rich aroma and pleasant taste and will be ready to drink.

Put the bottles of wine in a cool place for another month and a half, so that the sediment sinks down and the drink becomes more transparent.

If the raspberry juice does not begin to bubble on the first day, it means that the yeast bacteria do not have enough heat. Pour off some of the juice and heat a little, without boiling, and then pour back and mix thoroughly. After this manipulation, the fermentation process should begin.

It is undesirable to store homemade wine for longer than a year, otherwise its taste will begin to deteriorate.

If the traditional raspberry wine recipe doesn’t suit you or you want to try something new, take a couple more recipes into service. Perhaps one of the options will suit your taste.

To obtain a strong wine, squeeze 5 kg of previously sorted raspberries. 0.3 kg of sugar and a liter of water at room temperature are added to the resulting juice. The pomace is also poured with one liter of water and left to infuse for 5 hours, after which it is squeezed well again, pouring the juice into what was squeezed before. Yeast sourdough is added to raspberry juice and removed for 10 days in a warm place.

After this period, sugar is added to the raspberry infusion, at the rate of 150 g per liter of juice. And when active fermentation is over, alcohol is added to the raspberry wine (250 g of alcohol per 5 liters of wine), sugar is added to taste and, after stirring, poured into bottles, corked. Such a raspberry strong drink is infused and stored in a cool place.

Video about the recipe for raspberry liqueur

Another interesting version of raspberry wine is prepared as follows:

• 10 kg of crushed raspberries are thoroughly mixed with four liters of water, the next day the juice is squeezed out of the must, temporarily removing it in a dark place, and the same amount of water is added again;
• after two days, the wort is squeezed again, the two portions of raspberry juice obtained are combined, 1 liter of squeezed currant juice and five kilograms of sugar are added;
• the drink is poured into a bottle and left to ferment;
• when the fermentation is over, the wine is bottled.

In addition to wine, you can make liquor - both fresh and frozen raspberries will do for it.

In addition to wine, you can make liquor - both fresh and frozen raspberries will do for it. For 2 liters of liquor you will need half a kilo of raspberries, the same amount of alcohol and water, 700 g of sugar, a pinch of vanillin and citric acid 6 g. Pour raspberries with water and boil for an hour to brighten the berries. Then remove the fruits, pour in the sugar and mix it until completely dissolved in water.

When the syrup has cooled, strain it into a plastic bottle, add alcohol, vanillin and citric acid, add warm water to the neck. Close the bottle, shake the mixture and leave to infuse for several hours, shaking the drink every half hour. Soon homemade raspberry liqueur will be ready - it remains to pour it into glass bottles.

Raspberry is a berry that leaves no one indifferent. Children adore raspberries for their aroma, sweetness and simply beautiful appearance. Housewives prepare all kinds of desserts from it: compotes, jams, mousses, as well as fillings for pies and layers for cakes. Even those who are indifferent to sweets have found a use for it. They make excellent wine from this berry.

Moreover, raspberry wine turns out to be fragrant, sweet, like a liquor, of a beautiful ruby ​​​​color. It can be served on the festive table along with expensive wines, and they will not overshadow it.

But to make it, you need to get acquainted with at least the basics of winemaking.

Subtleties of cooking

• Raspberries are an excellent raw material for wine. It ferments well; it is not for nothing that it is used to make a starter for wines from another berry.
• Raspberry wine is well clarified, so it can be tasted already in the year of production.
• It is best to put wine from red raspberry varieties: Marlboro, Novosti Kuzmina, Usanka, Kaliningradskaya, Smena, Murner, Texas. These varieties make excellent liqueur wines. Dry wines from this berry are not recommended.
• White and yellow raspberries are not suitable for wine. Although some winemakers believe that they produce a yellow wine, similar to grapes, but with a more refined aroma.
• Raspberries are not washed for wine, as there are live bacteria on the surface of the berries that are responsible for fermentation. This is wild yeast. If the berries are washed, the yeast will also be washed off. This wine will not ferment on its own. It will be necessary to put the sourdough prepared in advance in it.
• To make the wine of the highest quality, the berry is used for it not wrinkled and rotten, deciding that it will need to be kneaded anyway, but healthy and ripe. You can take overripe raspberries, the main thing is that there is no mold on it, otherwise the wine will be irretrievably spoiled.
• The strength of raspberry wine depends on the amount of sugar. The more sugar you put in, the stronger the drink will be. To make wine with a strength of 11%, about 200 g of sugar are added per 1 liter, but the sweetness of the berries themselves must also be taken into account.
• Raspberry wine should not be sour, so after pressing, sugar and water are added to the juice, which dilutes the acid. In order for the sugar to dissolve better, and the fermentation to take place more intensively, sugar is placed in several stages: first before fermentation, then 2-3 times during the fermentation period.
• To make the wine sweeter, sugar syrup is added to it. But he can restart the fermentation of a drink already bottled. To prevent this, the product is recommended to be pasteurized. To do this, a bottle of wine is closed with a cork, which is fixed with twine. The wine is heated in water heated to 65 ° for 20 minutes. Such a drink is better stored, matures faster, has a more refined taste.

Semi-dry raspberry wine

Ingredients:

• raspberries - 2 kg;
• sugar - 300 g.

Cooking method

• Sort the raspberries, free from debris, green and rotten berries. Do not wash under any circumstances. Therefore, initially harvest good berries for wine.
• Place the raspberries in a bowl and chop with your hands. Put sugar and mix well. Cover the dish with a cloth or gauze and place in a warm place for fermentation.
• After 3-4 days, the raspberries will be covered with a cap of foam. All the pulp (the remains of berries) will rise to the top, and the juice will remain at the bottom. Pour the juice carefully into a clean bottle. Squeeze out the pulp, pour the remaining juice into the bottle.
• Close the container with a stopper with a drain tube, the end of which is lowered into a jar of water. The fermentation in the bottle will continue, but the carbon dioxide through the tube will go out through the water. If you ignore this point, then the wine, in contact with air, can soon turn into vinegar or very sour and tasteless alcoholic products of low quality.
• Put the bottle in a room with an air temperature of about 25 °. In a cool place, wine fermentation does not occur, and in a hot place, yeast can die.
• If bubbles stop coming out of the tube, then fermentation has stopped. Usually it takes 15-25 days. Using a tube, pour the wine into another container and close the water seal again.
• Then take the bottle of wine to a cool place and leave it for clarification for 30-50 days.
• During this time, sediment will appear at the bottom. Drain the wine carefully, being careful not to touch the sediment.
• Bottle the product and seal.

Sweet raspberry wine

Ingredients (for 10 liters of wine):

• raspberry juice - 6 l;
• water - 2.6 l;
• sugar - 2.4 kg;
• vodka - 1 l;
• sourdough - 300 ml.

Cooking method

• First prepare the starter. It must be done no earlier than 10 days before making wine, otherwise it will turn sour. To do this, mash 2 cups of unwashed berries, place in a bottle. Pour 1 cup of water and put half a cup of sugar. Shake well, close with a cotton plug and place in a warm place for fermentation.
• After 4 days, strain the starter through several layers of gauze. Now she is ready to use.
• This wine is made from raspberry juice alone. Therefore, prepare so many raspberries that, after squeezing it, you get 6 liters of juice. Sort the raw materials first, remove green and spoiled berries. Do not wash raspberries, so as not to deprive them of those bacteria that are on the berry, which are necessary for fermentation.
• Chop the berries. Squeeze out the juice in any way convenient for you.
• Mix raspberry juice, water and 1.6 kg of sugar in a saucepan.
• Pour the wort into the bottle, add the starter. Calculate everything in such a way that the contents take up 2/3 of the container. There should be room in the bottle for the foam that will appear during fermentation. Close the bottle with a water seal and leave to ferment in a warm place, but the temperature there should not be higher than 25 °.
• Fermentation should stop after 7-10 days. Now fix the wine with top quality vodka. Pour it into the bottle and mix thoroughly. Let it brew for 5 days.
• Then strain the wine through a filter, add the rest of the sugar. Pour into bottles.

Homemade raspberry wine

Ingredients:

• raspberries - 1 kg;
• water - 1 l;
• sugar - 500 g.

Cooking method

• Sort unwashed raspberries, remove all spoiled and crumpled ones.
• Put in a three-liter jar and mash thoroughly, making a puree. Pour 700 ml of water and add 300 g of sugar. Stir well to dissolve the sugar.
• Close the jar with a lid with a drain tube, the end of which is lowered into a container of water. During fermentation, it is through this tube that carbon dioxide will come out. In the absence of such a device, many housewives put a rubber glove on the jar, making a puncture in it with a needle. Carbon dioxide fills the glove, inflates it and escapes through the hole, preventing air from getting inside.
• Put the jar in a dark warm place (up to 25 °) for 7-10 days for fermentation. Open the jar periodically and stir the contents.
• After this time, strain the pulp, squeeze. Pour the must into a clean jar. In a separate bowl, mix the remaining water with 100 g of sugar. Pour into a jar of raspberry juice. Close with a water seal (put on a glove) and leave for another 3 days.
• Then add the rest of the sugar, mixing it with a small amount of wort. close. Leave in a warm place for about 25 more days (but longer). Vigorous fermentation will subside, and small particles of berries and yeast will begin to settle to the bottom. At this time, the wine is clarified. You will notice the end of fermentation by the absence of carbon dioxide bubbles in the water or by a deflated glove.
• Carefully pour the wine into another container using a thin hose - separate the wine from the sediment. Leave alone for 20-30 days. If sediment appears, carefully pour the wine into another container. To keep it better and stop fermenting, you can fix it with high-grade alcohol by adding 100 ml of vodka for every liter of wine.
• Finally pour the wine into bottles, cork and put away for storage.

Note to the owner

• If you did everything right, then the wine will be well stored, it will not become moldy and sour. But keeping it at a high temperature is not recommended, as it can change color and become cloudy.
• Store wine in a cool place away from light.
• To prevent air from entering the bottles, which has a detrimental effect on the quality of wine, they must be filled almost to the very neck when bottling. Store wine at an angle so that the cork is submerged in the liquid.
• Raspberry wine is usually ready to drink in 2-3 months.

Bright raspberry color

Raspberries are an excellent berry, from which making raspberry wine at home is not difficult. It ferments well and quickly reaches readiness. I will share a simple recipe on how to make raspberry wine at home. The result has been tested on your own body for more than one year. It has a rich bright color, a heady warm aroma, a unique exquisite taste that warms the soul and body.

how to make homemade raspberry wine

To make wine from raspberries, you need to consider that

For 1 kg of raspberries, 500 g of sugar and 0.7 liters of water are required.

I recommend all the dates when you put on fermentation, as well as how much you added, write down and glue on the dishes using stickers, adhesive tape or a method convenient for you. Thus, the preparation of raspberry wine at home will be precise and controlled.

Preparation of berries and sourdough for homemade raspberry wine

1. Do not wash the berries. Dust particles, which in any case are on raspberries, will precipitate and be removed later. And the yeast bacteria needed for good fermentation will remain.

2. Carefully sort out. Remove all debris, leaves, twigs, dry, spoiled, especially moldy raspberries. To ensure that raspberry wine does not deteriorate during preparation, use only high-quality material.

3. Mash with your hands or with a potato masher. How to make raspberry wine at home using a blender or meat grinder - no way. They crush the seeds, which will subsequently worsen the taste of homemade raspberry wine. Try to turn the raspberries into a homogeneous mass, as far as possible.

4. Dissolve half of the prepared sugar in raw drinking water. Preliminary water can be heated to room temperature if it is cold, but not higher than 25 degrees. Fermentation will start earlier and the preparation of raspberry wine at home will speed up, sugar will dissolve faster.

5. Pour into a container with raspberries. Mix well. The vessel should be such that homemade wine fills no more than 2/3 of the total volume. Because, as the cap subsequently rises and can flow out over the edge.

6. Cover tightly with a cloth or gauze in several layers and cover. This is necessary so that the flies do not fall, otherwise the mash will turn sour and deteriorate. So, how to make raspberry wine at home is quite simple, but cleanliness and accuracy are still required.

7. Transfer to a dark warm place for a week with a temperature of 18-25 degrees.

8. Stir with a wooden spatula or shake the raspberry wine several times a day. It is necessary to mix the raised raspberry hat with the settled juice. Use a clean wooden stick or spoon each time. If the cover cloth gets wet from the mash, be sure to rinse it and the lid.

Must and vigorous fermentation of raspberry wine

One week has passed.

1. Press and filter. Remove the risen raspberries with a slotted spoon and transfer to a separate container. Strain the juice remaining at the bottom with the remaining raspberry pieces through cheesecloth into a clean bowl. Then throw the removed raspberry cap into a gauze bag and squeeze out all the juice. Filter out possible particles. The pulp can be thrown away, it is not needed.

2. Add the remaining second half of the sugar to the squeezed juice and dissolve by stirring. Making raspberry wine at home in this way will prolong fermentation, enhance strength and taste.

3. We fill the fermentation bottles of homemade wine not to the top, but 2/3. Leave free space up to the neck for foam in order to avoid problems.

4. Install a water seal on the container. Knowing how to make raspberry wine at home, I do not recommend using all kinds of gum. One end of the hose in a cork - the other end in a bottle of water is the most common option. Purchased fixtures are also suitable.

5. Achieve complete tightness. Cover all joints with plasticine. Do not allow outside air to get inside the wort, even in micro doses. The slightest passage of oxygen will enable bacteria to turn our future homemade raspberry wine into vinegar. How to make raspberry wine at home, if air gets inside the bottle, I can’t even imagine. It simply sours.

6. Put in a warm dark place for 2 weeks. Sunlight should not fall on the must. Check without leaving the tightness. After some time, bubbles will go through the water seal. If this does not happen, re-lubricate all connections.

Slow fermentation of homemade raspberry wine

2 weeks have passed.

Following all the rules on how to make raspberry wine at home, by this time the rapid fermentation is usually over. It's easy to check. If the water seal blows a bubble 1 time per minute or less, proceed to further steps. If more often - leave for another couple of days, no longer.

We remove homemade wine from the sediment. We insert the hose into a bottle of wine and suck it in, pouring it into a clean container. Do not bring the end of the hose closer than 5 cm to the sediment.

Fill the raspberry fermentation tanks almost to the top. Leave a small space 1/5 to the neck free. Close hermetically with a water seal.

Put for 40 days in a cool dark place 16-18 degrees. Check that no air is getting in.

Remove from sediment every 7-10 days. So, how to make raspberry wine at home, we need high quality, cleanliness during procedures, and tightness during fermentation.

Add sugar to homemade raspberry wine and let stand

40 days have passed.

By this time, homemade raspberry wine has usually stopped fermenting and cleared up. Taste it. If you like it sweeter, it's time to add sugar to taste and dissolve it in the wine slightly heated. If everything suits you, then do not add.

We fill the bottles and leave for another 1 month under the water seal. Don't forget to get rid of dead bacteria in the form of sediment.

1 month has passed.
Raspberry wine should clear up. If it doesn’t ferment, then put fertilize until it becomes completely transparent.

Pour into clean bottles to the very top and put in a cool dark place 6-12 degrees for 2 months. Perfect shelf in the fridge. During this time, the aroma will intensify, and the homemade wine will also acquire a mild taste.

Well, now you know how to make raspberry wine at home. Uncork a bottle on a festive day and plunge into the pleasant atmosphere of a warm summer evening.

Everyone, drink and enjoy.