Raspberry wine?how is it made?!

Raspberry wine?how is it made?

Raspberry Wine
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Ingredients


Recipe One:

12 cups raspberries, fresh
5 1/2 cups granulated sugar
1 teaspoon yeast nutrient
1 teaspoon acid blend
2 campden tablets
1/2 teaspoon pectic enzyme
1 package wine yeast
1 gallon water

Recipe Two:

6 cups raspberries, fresh
7 cups granulated sugar
1 teaspoon yeast nutrient
3 tangerines or oranges
1 campden tablet
1/2 teaspoon pectic enzyme
1 package wine yeast
1 gallon water

Do not use overripe or spoiled berries.
Crush the berries and place in primary fermentor.
Add water, sugar, nutrients, acid blend, pectic enzyme and crushed campden tablet.
Stir well to dissolve sugar.
Let sit overnight.

Specific gravity should be between 1.090 and 1.095. Sprinkle yeast over the mixture and stir.
Stir daily for five or six days, until specific gravity is 1.040.

Strain the must and squeeze out as much juice as you can from the fruit.
Siphon into secondary fermentor and place airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks.
Add 1/2 cup sugar dissolved in 1 cup wine.
Stir gently, and place back into secondary fermentor.
Repeat process every six weeks until fermentation does not restart with the addition of sugar.
Rack every three months until one year old. Bottle.

The wine is best if you can refrain from drinking it for one full year from the date it was started.

NOTE:
The quality of the wine reflects the quality of the fruit used. Use sour or over ripe fruit, and the wine will be sour or bitter. Use firm, ripe fruit for the best quality wine.

Yellow Raspberry Wine

4?-5 lbs. gold or yellow raspberries
?-1 lb. finely granulated sugar
? tsp. malic acid
? tsp. pectic enzyme
water to make 1 gallon
1 tsp. yeast nutrient
1 sachet Lalvin 71B-1122 (Narbonne) yeast

Thaw raspberries and discard any that are unsound or unripe.
Dissolve sugar in water and, if heated to assist disolving, allow to cool to room temperature.
Put berries in nylon straining bag and lightly crush in primary. Add remaining ingredients except yeast.
Cover primary and wait 10-12 hours, then add activated yeast.
Ferment about 7-8 days (until specific gravity drops to 1.030), remove bag and drain squeezing lightly.
Recover primary and let liquid settle overnight, then rack to secondary and attach airlock.
Rack, top up and reattach airlock after 30 days and again after another 30 days.
Thereafter, rack every 60 days until wine clears and no new sediments appear in 60 days -- not even a thin dusting. Stabilize, sweeten if desired, wait 3-4 weeks to ensure no refermentation, and bottle wine.
Age at least one year.


hope these help. enjoy.