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Gene Brooks

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Raspberry Wine: Unexpectedly Delicious


  • 3-4 lbs. raspberries
  • 2 lbs. granulated sugar
  • Lemon juice
  • White wine yeast
  • Yeast nutrient


  • Boil 1 gallon of water and dissolve the sugar in it. Leave the syrup to cool down for about half an hour then pour it into a sterilized basin.
  • Add the raspberries to the syrup and leave them to macerate for about one hour.
  • Add the juice of one lemon and the yeast nutrient to the mixture. Stir and leave it for about 24 hours.
  • Add the white wine yeast. Leave for 24 hours.
  • Strain the raspberry mixture into another sterilized basin then pour the liquid into a sterilized demijohn. Leave it for five-seven days, until the wine has stopped fizzing.
  • Rack the wine into another sterilized demijohn. Leave for another two months. Repeat the process if necessary.
  • When you got rid of all the sediments, pour the wine into sterilized bottles and tap them with cork taps. Voila! You have made your own raspberry wine!


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