Raspberry Wine — Home Brew Recipe

Raspberry Wine — Home Brew Recipe

Raspberry Wine Recipe

This classic fruit wine showcases the natural tartness and intense flavour of raspberries. With an expected ABV of around 12%, it's a delightful alternative to grape wines and makes excellent use of seasonal or frozen fruit.

Ingredients

  • 1.8 kg fresh or frozen raspberries
  • 1.2 kg granulated sugar
  • 4 litres water
  • 1 tsp citric acid
  • 1 tsp pectolase (pectic enzyme)
  • 1 tsp yeast nutrient
  • 1 sachet wine yeast (such as Gervin GV1 or Young's General Purpose)
  • 1 crushed Campden tablet (optional, for sterilisation)

Equipment Needed

  • Fermentation bucket with lid
  • Demijohn (4.5 litre)
  • Airlock and bung
  • Siphon tube
  • Straining bag or muslin
  • Hydrometer

Method

Day One

Place the raspberries in a sterilised fermentation bucket and crush them lightly with a potato masher or clean hands. Boil 2 litres of water and pour over the fruit. Add the remaining 2 litres as cold water to bring the temperature down. Stir in the sugar until fully dissolved.

Once cooled to room temperature (below 25°C), add the citric acid, pectolase, and yeast nutrient. Stir well. If using a Campden tablet for sterilisation, crush and add it now, then cover and leave for 24 hours before adding yeast.

Day Two

Sprinkle the wine yeast over the surface. Cover loosely and leave in a warm place (18-22°C) for 5-7 days, stirring daily to push the fruit cap down.

First Racking

After primary fermentation slows, strain the liquid through muslin or a straining bag into a sterilised demijohn, squeezing gently to extract all the juice. Fit an airlock and bung.

Secondary Fermentation

Leave in a cool, dark place for 4-6 weeks until fermentation completes and the wine begins to clear. Rack into a fresh demijohn, leaving sediment behind.

Clearing and Bottling

Rack again after another 4-6 weeks if sediment has formed. Once the wine is clear and stable, bottle into sterilised wine bottles. For best results, age for at least 3-6 months before drinking.

Expected ABV

Approximately 11-13% depending on sugar additions and fermentation efficiency. Take hydrometer readings before and after fermentation to calculate precisely.

Brewing Tips

  • Frozen fruit works brilliantly — freezing breaks down cell walls, releasing more juice and flavour.
  • Don't skip the pectolase — it ensures a clear wine by breaking down fruit pectin.
  • Patience pays off — young raspberry wine can taste harsh. Six months ageing transforms it into something special.
  • Adjust sweetness — if you prefer a sweeter wine, back-sweeten with sugar syrup before bottling, stabilising with Campden tablets and potassium sorbate first.

Recommended Products

Find everything you need at BrewCo:

Back to blog