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Raspberry Wine

Raspberries have long been used in traditional British country winemaking due to their abundance and intense natural flavour. They produce one of the most aromatic fruit wines available, with a balance of sweetness and acidity that makes them ideal for fermentation. Unlike heavier hedgerow wines, raspberry wine is known for its immediate appeal and bright fruit character, often requiring less aging than most traditional fruit wines.

The essentials

At a glance

Alcohol 11–12.5% ABV
Yield Approximately 1 UK gallon (4.5 L), 6 × 750 ml bottles
Difficulty Beginner to Intermediate
Harvest June – September (UK)
Primary Fermentation See fermentation notes below
Style Light to medium fruit wine
Colour Bright ruby red
Body Light
Sweetness Dry to medium (often best slightly off-dry)
Acidity Medium
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About this wine

Raspberries have long been used in traditional British country winemaking due to their abundance and intense natural flavour. They produce one of the most aromatic fruit wines available, with a balance of sweetness and acidity that makes them ideal for fermentation.

Unlike heavier hedgerow wines, raspberry wine is known for its immediate appeal and bright fruit character, often requiring less aging than most traditional fruit wines.

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Ingredients

  • 4.5–5.5 lb (2.0–2.5 kg) raspberries
  • 1.75–2.25 lb (800 g–1.0 kg) white sugar
  • Water (to make up to 1 UK gallon / 4.5 L total volume)
  • 1 tsp yeast nutrient (important for aroma retention)
  • ½ tsp pectic enzyme
  • 1 Campden tablet (recommended for fresh fruit)

Wine yeast (half packet recommended)

  • Lalvin 71B (best for fruit-forward aroma)
  • Lalvin D47 (adds softness and roundness)
  • EC-1118 (very dry, neutral fermentation)

Optional Ingredients

  • ½ tsp wine tannin (optional — raspberries already have some natural structure)
  • Juice of ½ lemon (rarely needed unless fruit is very sweet)
  • 1 tsp glycerine after fermentation (improves mouthfeel)
  • Small piece of vanilla pod (softens sharp edges)
  • Light oak chips (very small amount, optional for structure)
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Equipment

  • The following equipment is recommended to make this 1 Gallon.
  • Sanitising fluid,
  • 2 gallon Fermenting bucket,
  • Demijohn,
  • Hydrometer,
  • Syphon tube,
  • Air lock,
  • Rubber bung,
  • Measuring cups,
  • Muslin bag,
  • Thermometer,
  • Extra long stirring spoon,
  • Kitchen scales,
  • Campden tablets
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Preparation

  • Sort raspberries carefully — remove any mouldy or overripe fruit.
  • Do not wash if possible (or rinse very gently), as they are delicate.
  • Freeze fruit overnight to break down cell walls and improve juice release.
  • Lightly crush fruit after thawing.
  • Place into a sanitised fermentation bag in the primary fermenter.
  • Raspberries break down very easily and will quickly form a pulpy must.
Step by step

Method

  1. Dissolve sugar in approximately 2.5 litres of boiling water.
  2. Pour hot sugar solution over the fruit.
  3. Add cool water to reach 1 UK gallon (4.5 L total volume).
  4. Allow to cool below 25°C (77°F).
  5. Add: Pectic enzyme Yeast nutrient Crushed Campden tablet (if used)
  6. Cover and leave for 24 hours if Campden was added.
  7. Lift fruit bag and allow to drain naturally — do not squeeze aggressively (this can release bitterness and haze).
  8. Siphon liquid into a sterilised demijohn.
  9. Fit airlock.
  10. Top up with cooled boiled water if required.
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Fermentation notes

Primary Fermentation

Add yeast and stir thoroughly.

Stir once daily to keep cap submerged.

Ferment for 4–6 days at 18–22°C.

Expect strong berry aroma almost immediately.

Raspberry ferments are usually very active and aromatic but can foam heavily.

Secondary Fermentation

Allow fermentation to complete over 3–4 weeks.

Rack when sediment reaches 1–2 cm.

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Clearing & ageing notes

Once fermentation has finished

Allow to clear for 1–2 months

Rack if necessary

Bottle when bright and stable

Raspberry wine does not require long aging and is often enjoyable relatively young

Minimum aging: 3–4 months

Ideal aging: 6–12 months

Peak drinking: 6–18 months

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Tips & notes

Tips for Better Raspberry Wine

  • Freeze fruit — it dramatically improves juice yield and colour extraction.
  • Avoid over-squeezing the fruit bag — it can introduce bitterness and haze.
  • 71B yeast enhances fruit expression and aroma retention.
  • Do not over-age — raspberry aroma fades slowly over long storage.
  • Slight backsweetening after stabilisation can lift fruit intensity.
  • Keep oxygen exposure low after fermentation for best aroma retention.
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Serving suggestions

  • Serve lightly chilled (10–12°C)
  • Pairs well with chocolate desserts and soft cheeses
  • Excellent with summer puddings and fruit tarts
  • Works well as a light dessert wine or aperitif
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Storage & ageing

  • Best consumed within 1–2 years
  • Store in a cool, dark place
  • Aroma gradually softens with age
  • Best enjoyed while fruit character is still vibrant
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FAQs

Why is my raspberry wine cloudy? Pectin haze is common — ensure pectic enzyme is used and allow more time to clear.

Can I use frozen raspberries? Yes — and they are often better than fresh.

Can I make it sweeter? Yes, but only after stabilisation.

Why is the flavour fading? Raspberry aroma naturally declines over time — it’s best enjoyed young.

Can I blend raspberries with other fruit? Yes — blackberry or apple can add body and complexity.