11-07-2015, 07:22 PM
Here is a recipe I'd like to convert:
Raspberry Wine
Raspberries 3 lb.
Sugar 2 & 1/2 lb.
Water 1 gallon
Yeast & nutrient
Bring water to a boil and pour it over fruit, then leave it to cool. Mash fruit well, then cover it closely and leave it for four days, stirring daily. Strain through two thick-nesses of muslin on to the sugar, and stir thoroughly to dissolve. Add a good wine yeast and stir well in. Leave for 24 hours, closely covered, in a warm place, the put the liquor into your fermentation vessel, and fit air-lock. Ferment it right out, and when it clears, siphon the wine off the lees into clean bottles.
Thanks, I figured I'd like try this recipe because I love all things raspberry.
Raspberry Wine
Raspberries 3 lb.
Sugar 2 & 1/2 lb.
Water 1 gallon
Yeast & nutrient
Bring water to a boil and pour it over fruit, then leave it to cool. Mash fruit well, then cover it closely and leave it for four days, stirring daily. Strain through two thick-nesses of muslin on to the sugar, and stir thoroughly to dissolve. Add a good wine yeast and stir well in. Leave for 24 hours, closely covered, in a warm place, the put the liquor into your fermentation vessel, and fit air-lock. Ferment it right out, and when it clears, siphon the wine off the lees into clean bottles.
Thanks, I figured I'd like try this recipe because I love all things raspberry.